Ingredients
- 1 cup yellow split mung beans [moong dal]
- 1/2 cup white basmati rice
- 2 pieces kombu
- 2 bay leaves
- 7-10 cups water
- 1 tsp yellow mustard seeds
- 1 Tbsp ginger, fresh grated or powder
- 1 tsp ground coriander
- 2 tsp turmeric powder
- 1 tsp cumin
- 1 tsp fennel seeds
- 1 tsp fenugreek seeds
- 1 cinnamon stick
- 1/2 tsp asafoetida [hing]
- 1/2 tsp Himalayan pink salt
- 2 Tbsp coconut oil or ghee
- 1 cup kale, chopped
- 2 carrots, diced
- Fresh coriander [cilantro], chopped
- Squeeze of lemon
Method
Rinse beans and rice well, then drain.
Gently toast spices and ginger dry or in coconut oil or ghee until fragrant.
Add rice and beans [plus vegetables] to pot and stir well. Add water and bay leaves.
Bring to a boil, cover and simmer for around 30 minutes or until tender. Add more water to create a soupy consistency if preferred.
Season with salt. Garnish with fresh coriander and a good squeeze of lemon juice.
Cleansing Tips
To enhance the benefits of kitchari and hydrate the digestive tract and cells throughout the body, sip warm-to-hot water continuously throughout the day.
This softens the intestinal tract and moves the lymphatic system much more effectively than cold water. Plain, warm water has a hydrating effect that not even lemon water or tea can replicate.
