Kitchari is a potent blood purifier and also supports proper kidney function. In Chinese Medicine, the mung bean is used to strip pesticides out of the system, which is especially supportive for the reproductive organs, liver, and the thyroid. Try to remember this if you get tired of eating the kitchari twice a day. It is mainly the mind and emotions that rebel against such a routine. That is also why you can help yourself by creating yummy, fresh side dishes. Steamed vegetables are always a good choice, or you can have avocado with a little salt and lemon.
- 1 cup white basmati rice
- ½ cup organic yellow split mung dal or whole green mung beans
- 4 cups water
- 3 tablespoons ghee
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fresh grated ginger
- ½ teaspoon sea salt
- 2 pinches hing (asafoetida)
- ½ teaspoon turmeric
- 1 stick kombu (seaweed—you can substitute a little wakame—one “leaf” per pot of soup)
Wash rice and mung dal and soak for three hours or overnight. Drain soak water. In a saucepan, warm the ghee over medium heat. Add the mustard seeds, cumin seeds, and ginger, and sauté for one to two minutes. Add rice and mung beans and sauté for another couple of minutes. Then add 4 cups of water and bring to a boil. Once the kitchari has come to a boil, add the salt, hing, turmeric, and seaweed, and reduce heat to medium-low. Cover and cook until everything is tender (approx. 30–45 minutes). If you need to add more water to prevent scorching, please do so. The consistency should be that of a vegetable stew as opposed to a broth. Garnish with fresh cilantro and add salt to taste. You may add a little chutney to make it tastier.