Kitchari

Kitchari is a traditional Indian dish meaning, mixture… meaning, my kind of meal…

During Spring it is customary in Ayurveda to take a 3 day kitchari cleanse, meaning you only eat kitchari for 3 days. The recipe is filled with healing spices, yet simple…making it easy to digest, while detoxifying your body and breaking up heavy winter energy.

My recipe is a bit greener than traditional kitchari and not as exotic as I try to stick to more common household spices.

Ingredients:

2 Tbl ghee or coconut oil

1 Tbl mustard seeds

3 cloves garlic, minced or grated

1 inch ginger root, minced or grated

1 inch turmeric root, minced or grated (if unavailable, use ground turmeric and add later with cumin)

1 onion, diced

1 zucchini, chopped

8-10 mushrooms, chopped

1/2 bunch asparagus, cut in fourths

1 tsp ground cumin

1 cup mung dal (split yellow lentils) (I used red lentils), rinsed thoroughly

1 cup frozen or fresh peas

4-6 cups water or vegetable broth

2-4 cups cooked basmati rice (or basmati brown rice)

1 cup cilantro, chopped

2 cups arugula, chopped (or any other greens)

hot sauce (optional)

Directions:

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Heat ghee or oil over medium high heat.

Add mustard seeds and let them get nice and hot.

Add garlic, turmeric and ginger. 1-2 minutes until fragrant. If dry, add more oil.

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Add onion and season with kosher salt and pepper. 2-3 minutes

Add zucchini, mushrooms and asparagus. Season again. 2-3 minutes

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Add cumin,  (turmeric, if powdered), peas and rinsed lentils. Stir. Season again.

Add 4 cups water or broth. (adding more if necessary)

Simmer on low heat 20-30 minutes until lentils are cooked.

Incorporate the rice and add cilantro, greens and hot sauce if desired.

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Mix and cook until wilted.

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Enjoy Breakfast and/or Lunch and/or Dinner!

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