Kitchari is a famous one-pot wonder that combines rice and mung beans. Its best known in Ayurvedic tradition as a cleansing and complete protein meal, very easy to digest, and super easy to make! Taking 3-7 days of exclusively eating this dish gives the digestive organs a serious break since it is very easy to assimilate and break down. Many people experience that having a mono-diet is way easier than a juice cleanse.
Our digestion is at the core of human health, so giving our digestive system a break will promote overall wellbeing and self-healing. Taking out processed foods, alcohol, caffeine, and common allergens for a few days, will allow the body to naturally clean itself! During the detox phase we will be following a mono-diet for four days, this type of cleanse calms the mind and kindles the digestive fire without weakening the body.
Ingredients
1 cup white basmati rice
1⁄2 cup yellow mung dal
2 tablespoons ghee or coconut oil.
Spices (or 1 tablespoon kitchari spice mix)
1⁄4 teaspoon mustard seeds
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon turmeric powder
11⁄2 teaspoons coriander powder
1⁄2 teaspoon fennel powder
1 pinch hing (asafoetida)
1 teaspoon fresh grated ginger
1 teaspoon natural mineral salt
6 cups water
2 cups easily digestible vegetables (such as asparagus,
carrots, celery, green beans, summer squash, sweet potato, winter squash, or zucchini)
Directions
If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well.
Melt the oil in a large stockpot. Add the cumin and mustard seed and fry until mustard seeds start to pop. Add the remaining spices, then add ginger and few splashes of water. Fry for a couple minutes until fragrant.
Add the veggies basmati rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. Add more water for a stew-y consistency, or if the pot becomes dry while cooking.
Serve it hot, garnished with cilantro/ coriander and a squeeze of fresh lemon juice