Today we’re giving you our favorite recipe for Ayurveda’s ultimate cleansing food, Kichari. It’s nourishing, light and easy to digest and so gives the body a break from the work of digesting, making it easier to clear a backlog of toxins. We have come to think of it as a kind of comfort food.
Kichari Recipe
1/2 cup split yellow mung beans (or red lentils)
1 cup white basmati rice
- Wash or rinse them both thoroughly.
- Melt ghee in a large pan and add spices such as fresh ginger, black cumin seed, coriander, cumin and fennel seed and roast in the ghee to release the flavour and aroma. Add a small amount of turmeric and freshly ground fennel, cumin and coriander to taste.
- Add the rice and mung beans and six cups water, and then bring to the boil. Turn down to simmer for 20- 45 minutes or until the split mung beans are soft. Add salt to taste.
- Add vegetables of your choice such as carrots, peas, courgettes/zucchini either during cooking or cooked separately and added at the end. Add fresh cilantro leaf or fresh dill to garnish.
A relish of freshly grated ginger root with fresh lime juice and a pinch of salt makes a delicious accompaniment.
Ayurveda, Local and Western Herbs
