It’s that time again! Spring has sprung and it’s time for my first cleanse of 2016. I’ve already starting prepping my liver by detoxing it using milk thistle. Today I just got the one last spice I need for my first batch of Kitchari. All the ingredients are waiting in my pantry. Tonight I will wash and soak the split mung beans and basmati rice overnight.
Ayurvedic practitioners swear by kitchari for its ability to balance all of the doshas and to promote healing, digestive health and overall well being. It is one of your most powerful tools for clearing out the old in order to make way for the new. Personally, I love Kitchari. I typically eat it for about two meals a day, for three days. The second day I will usually add a few raw veggies with meal if I feel hungry.
I hope you will try this Ayurvedic way of cleansing and giving your digestive system a break. If not now, maybe give it a try for a summer cleanse. Here’s my recipe.
Serves 4 to 6
3/4 cup split yellow mung beans
2/3 cup basmati rice
1 teaspoon coconut oil or ghee
2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
1/8 teaspoon asafoetida
1 tablespoon minced fresh ginger root
1 teaspoon ground turmeric
1 teaspoon ground cumin
2 bay leaves
1 quart (4 cups) water
1/2 cup chopped fresh cilantro
Bragg’s Liquid Aminos or sea salt
Rinse the mung beans and rice together under running water until the water runs clear.
In a 3-quart or larger heavy-bottomed pot with a lid, heat the coconut oil over medium heat. Add the mustard and fenugreek seeds and toast until the mustard seeds pop. Add the asafoetida, ginger, tumeric, and cumin and cook for about 30 seconds, stirring constantly. Add the beans and rice and stir until they are coated with the spice mixture.
Add the water and bay leaves to the rice and bean mixture and bring to a boil. Lower the heat to a simmer and cover. Cook until the beans and rice are soft, but not mushy, 15 to 20 minutes. Serve warm with chopped cilantro and either Bragg’s Liquid Aminos or sea salt, as needed.