KITCHARI

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SERVES 4  :  Easy

PREP TIMe  :  1-2 hours

COOKING TIME  :  45-60 minutes

DOSHIC EFFECt + aggravates - Balances

- Vata   - Pitta    - Kapha 

iNGREDIENTS                                               

  • 1 cup of split yellow moong dahl

  • 1 cup of white rice 

  • 8 cups of water

  • 3/4- 1 cup leek chopped fine

  • 1 tbsp fresh ginger root 

  • 2 tsp cumin seeds

  • 1 tsp of ajwain seeds

  • 1/2 tsp turmeric powder

  • pinch of black pepper

  • 1 tsp of fenugreek powder

  • 2 tsp cumin powder

  • 2 tsp coriander powder

  • 7-8 fresh curry leaves

  • pinch of asafoetida/hing

  • 2 tsp salt

  • 1/2 lemon (medium size)

  • fresh coriander to garnish

  • 2 tbsp ghee

method                                               

  1.  Soak mung for 1-2 hours in water

  2. Rinse moong and rice together until the water is clear.

  3. Add the rinsed moong and rice with 8 cups of water and bring to boil.

  4. Once it has reached boiling, turn the heat down and let it simmer until both the rice and dal have become a creamy texture (you may need to add water as you go, depending on desired consistency). Be conscious to stir, as it may stick to the bottom of the pot.

  5. Once Kitchari has reached creamy texture, which should take around 30-45 mins, turn it off. 

  6. Add in the powdered spices into the cooked kitchari - turmeric, cumin/coriander powder, pinch of black pepper, salt, lemon and stir well.

  7. In a separate skillet heat the ghee and add the ginger and leek and stir-fry for a few minutes. Once golden brown add in the cumin seeds, ajwain, hing and curry leaves. Toast for a minute or two then add to the kitchari mixture and stir well. 

  8. Garnish with fresh coriander to taste.

  9. Bon Appetite, or as we say in the Vedas: Saha Nau Bhunaktu ("Let us eat together")

    In order to provide the best quality of energy to your body, Kitchari should be made the day that you wish to eat it and served hot.


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Kitchari: A staple in everybody's kitchen

 Kitchari is great if you're feeling sluggish, emotionally unsettled, have weak digestion and gas, stomach discomfort, acidity, ulcers, when you may be cleansing, for those lazy nights when you're uninspired, or even when you're feeling healthy and strong.

 You may add vegetables to your dish, however, if you want the medicinal benefits of kitchari it is best taken by itself with medium grain rice.

 

NOTES:

  •  Balanced state: an equal ratio of moong and rice.

  • Diarrhoea or inflammation in the gut - 2 parts rice - to 1 part yellow moong

  • If constipation or exhausted - 2 parts yellow moong - to 1 part rice


WHY IS KITCHARI SO GOOD FOR ME?

What makes Kitchari so nourishing and healing?

 The term Kitchari is used to describe any dish made with a mixture of rice and beans. Kitchari is often referred to as the Indian comfort food and is fast becoming the Western idea of comfort food.

 

Why white rice you may ask?

During a cleanse the metabolism slows down and the digestive strength weakens, so any food eaten must be very easy to digest.

White rice is used for When your body is going through any stress or during cleansing especially, this can irritate the intestinal wall and cause digestive gas or abdominal pain.kitchari because the husk has been milled off to make the rice easier to digest. Brown rice does have more nutrients, however, the husk makes brown rice much harder to digest. 

 

Why is split yellow moong dahl so important?

 According to Ayurveda, split yellow moong beans are the one type of beans or lentil that will not produce gas. These are the only legumes that are classified as “vata balancing” in Ayurveda. 

 Split yellow moong beans also have their husk removed naturally. Once they become split, the husk, which is hard to digest and gas-producing, naturally falls away making it very easy to cook and digest.

 The combination of rice and beans has been a staple around for 10,000 years, and for a very good reason. The combination of boththe rice and moong dal makes it a complete protein, which is what allows a vegetarian/vegan's diet to be nutritionally sustainable. 


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Cleansing with a Kitchari diet:

Eating just Kitchari as a 'mono diet' allows much of the digestion to be at rest during the cleanse, providing the nutrition needed to heal the gut and nourish the body.

 During a cleanse, it is essential to have a decent amount of protein to keep the blood sugar stable and the body burning fat.

 If you have ever done a liquid or juice fast, I'm sure you have felt a strain with diminished blood sugar levels, which has made you feel hungry, short-tempered, and you likely ended up with a headache or crashed out from exhaustion. The purpose of a fast is to shift the body into fat metabolism and detox the fat cells and this will not happen if the body is under stress and strain as a result of a difficult fast.

MAIN EQUATION  

Stress = Fat storing
No Stress = Fat burning

If you are attempting to detox heavy metals, preservatives, chemicals, pesticides and environmental toxins from your fat cells with a cleanse, make sure that you are not straining, or the amount of fat burned will be minimal.

 2-3 times daily, for up to 7 days during a time of

Recommended daily meal plan: cleanse. Please consult with your local Practitioner before doing any cleanse.