Warming Kitchari: A simple Ayurvedic recipe using basmati rice, split mung beans, ghee, and warming spices with vegetables; traditionally used to support digestion and circulation.
Ayurvedic Ingredients: Whole spices—cumin, hing, coriander, cardamom, pepper, turmeric, cinnamon, cloves—are sautéed, blended and added to the kitchari to enhance flavor and may support digestive function.
Simple Preparation: Rinse basmati rice and split mung, simmer with ghee and spices, then add blended spice mixture and vegetables, cooking until soft for a nourishing warming kitchari.
Wash the rice and split mung until the rinse water is clear. Warm a tablespoon of ghee in a medium saucepan and add the whole cumin seeds and hing. Lightly brown them. Add the rice, mung and water and bring to boil. Cook for about 45 minutes.
Warm the last two tablespoons of ghee in a small skillet. Add the coriander, cardamom, peppercorns and bay leaf and saute for 2 to 3 minutes. Then stir in the rest of the spices and the onion (and garlic, if you use it). Put the sautéed spices in the blender with a little (½ cup or less) water and grind well. Pour the spice mixture into the rice and mung. Rinse out the blender with the last two cups of water and add it to the kitchari as well. Add the vegetables. Cook for 20 minutes or more.
This healing brew is also good for stimulating digestion and circulation.
Perfect for cleansing, kitchari is an ideal food of choice during times of stress on the body, such as during periods of overwork or seasonal transitions.
As the days get shorter and we nestle into the cool autumn season, stews come to mind, rich, creamy stews that satisfy the robust agni that is stimulated by the fall. A hearty green mung bean, greens, and aromatic herb kitchari makes a delicious meal this time of year.
