By Sara Novak, Planet Green
Kitchari is a traditional Ayurvedic dish that’s known for its ability to detox the body and balance all three doshas: vata, pitta, and kapha. For yogis that want to cleanse the body and soul in a gentle manner, kitchari provides ample nutrients while pushing the junk out of your body. It’s made with mung beans, basmati rice (or barley in this case), seasonal vegetables, ghee, and spices. The mung beans are known for their ability to remove toxins, specifically pesticides and insecticides, from the body. Mung beans are also a source of protein and the barley provides ample carbohydrates and fiber.
Add whatever seasonal vegetables that you have on hand to complete the dish. The key is to use what’s available locally because Ayurveda is linked to the natural transition of the seasons. Go light on the salt in this recipe, allowing the natural flavors of vegetable boullion and kombu to provide extra flavoring. Don’t remove the skin from any of the vegetables.
Here’s the recipe:
1 cup organic barley
½ cup whole organic mung beans
4 cups water
3 tbsp ghee
1 tsp cumin seeds
1 tsp turmeric
½ tsp dried ginger
1 stick kombu
2 cubes vegetable bouillion
½ tsp sea salt
1 tsp cinnamon
1 zucchini, chopped
1 carrot, chopped
1 burdock root, chopped
Garnish with Braggs amino acids, cilantro, and avocodo
1. Rinse barley and mung beans and soak for three hours or over night.
2. In a large pot add ghee and cumin seeds. Saute for two minutes.
3. Add turmeric, ginger, kombu, vegetable boullion, sea salt, cinnamon, cloves, mung beans, and barley. Make sure everything is coated with the ghee mixture.
4. Add water and cook on low for 40 minutes. Add in chopped vegetables and simmer until cooked through.
5. Garnish with Braggs, cilantro, and chopped avocado.
Recipe adapted from Scott Blossom.