Vegan Kitchari
Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. I have changed the ghee which is in most original recipes to sesame, you could use coconut oil too.
For info on my Mono Kitchari Fast check my blog HERE
This recipe is for 4 to 6 SERVES
INGREDIENTS
1/3 cup split mung dal (mung beans are fine too) soak overnight
2/3 cup basmati rice (or other grain)
3-4 cups water (a ratio of 1:3 or 1:4)
1 tsp organic turmeric powder
1 tsp ginger powder
1 tbsp cumin powder
1 inch fresh ginger, finely sliced
1 tsp cumin seeds
1 tsp mustard seeds
1/4 tsp asafoetida powder
3 tsp organic sesame oil
Seasonal vegetables I used cabbage, carrots and zucchini for my version, don’t use more then three different types of veggies. When you do the 10 day fast, you can mix these up, try cooking daily or at least every two days, to eat the dish as fresh as possible.
METHOD
Simmer the mung dal and rice in the water. Add in all of the herbs and spices, and then the vegetables. The best practice is to cook the kitchari on a very low heat in a covered saucepan.
Do not stir the mixture after all of the ingredients are added, or it will turn mushy.
Then add a couple of teaspoons of sesame oil to a pan and fry the cumin and mustard seeds. They will pop when ready. See options for different dosha types!
Add the fresh ginger, and then add to the finished kitchari. Stir once and serve.
PLEASE NOTE!
To increase digestive capacity take a small shot of hot ginger with a pinch of rock salt and lemon half an hour before your meal.
Options:
Play around with the fresh veggies, you can also use spinach, asparagus, sweet potato, even though I recommend greens as much as possible and nothing too heavy to digest.
Know your constitution! Check my blog for a link to a good dosha quiz! For Vata or Kapha conditions: add an extra pinch of ginger powder or a little extra fresh ginger. For Pitta: leave out the mustard seeds.