Kitchari is the balancing staple food of Ayurveda. This combination of split mung beans and white basmati rice along with plenty of spices, provides all the amino acids needed to form a complete protein. Kitchari is known to be gentle on the digestive organs and both cleanses and nourishes the body, without supporting imbalance of any kind. Kitchari heals and soothes the intestinal wall. Stress can often irritate the gut and compromise digestion, which can clog the body of toxins from indigestion. A kitchari cleanse allows much of the digestion to be at rest while providing the nutrition needed to heal the gut and nourish the body. The protein content of kitchari supports stable blood sugar levels so that energy and mental clarity are balanced during the cleansing process making this an ideal food for all dosha constitutions.
KItchari recipe
Ingredients:
1 cup Mung Bean/Yellow Split Peas/Dal
1/2 cup Rice
1 - 2 tablespoon Conscious Nectar Spice Blend
2 tablespoons ghee
6 cups water
Salt as needed
1–2 cups chopped vegetables (optional)
Directions:
Wash Rice and Dal and soak overnight. Drain soak water.
In a medium saucepan warm the ghee.
Add Conscious Nectar Savor Mix and sauté for one to two minutes.
Add rice and mung dal and sauté for another couple of minutes.
Then add 6 cups of water and bring to a boil.
Once the kitchari has come to a boil reduce the heat to medium-low.
Cover and cook until it is tender (approx. 30–45 minutes).
If you are adding vegetables to your kitchari, add the longer cooking vegetables, such as carrots and beets, halfway through the cooking. Add the vegetables that cook faster, such as leafy greens, near the end.
Add more water if needed. Typically, kitchari is the consistency of a vegetable stew as opposed to a broth. A thinner consistency is preferable if your digestion is weak. You will notice that kitchari will thicken when it cools and you may need more water than you originally thought.
