Thursday, 25 November 2021

Kichari/Kichadi (an ayurvedic cleanse)

 Kichari/Kichadi  

  An Ancient Food in Modern Times     

                                      

Kitchari is basic to the Ayurvedic way of life. Composed of basmati rice and mung dal, it has as many variations as there are cooks who prepare it. A one-pot dish, kitchari originates on the Asian subcontinent and has references dating back thousands of years. The skillful use of spices and vegetables can produce balancing effects for the three bodily doshas. It has many qualities but being quick and easy to prepare makes it a popular dish for almost every lifestyle.

Basmati rice and mung dal together create a balanced food that is a good protein combination and is tridoshic. This complete food is easy to digest and gives strength and vitality. It nourishes all the tissues of the body. 

Kitchari is the preferred food to use when fasting on a mono-fast or while going through cleansing programs such as panchakarma. Kitchari is excellent for detoxification and de-aging of the cells.

Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. 

Options

Vegetables such as zucchini, asparagus, sweet potato , carrot.

For Vata or Kapha conditions: add a pinch of ginger powder

For Pitta: leave out the mustard seeds

INGREDIENTS

Kitchari

1/2 cup basmati rice

1 cup mung dal (split yellow)

6 cups (approx.) water

1/2 to 1 inch ginger root, chopped or grated

A bit of mineral salt (1/4 tsp. or so)

2 tsp. ghee

1/2 tsp. coriander powder

1/2 tsp. cumin powder

1/2 tsp. whole cumin seeds

1/2 tsp. mustard seeds

1/2 tsp. turmeric powder

1 pinch asafoetida (hing)

Handful of fresh cilantro leaves

1 and 1/2 cups assorted vegetables (optional)

PREPARATION

Carefully pick over rice and dal. Wash each separately. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.

While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh Coriander and serve.

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Kichari/Kichadi (an ayurvedic cleanse)

  Kichari/Kichadi     An Ancient Food in Modern Times                                                         Kitchari is basic to the Ayurv...