Ayurvedic Detox- Kitchari

This is my all-time favourite dish, simple, tasty, nourishing, it cleans out your insides and the toxins in your body. A porridge- like mixture of rice and Mungbeans (Moong Dahl) there are different variations of this dish, but this version is super tasty.

It will give your digestive system a reboot and you can eat it regularly for every meal with similar results to fasting. It’s easy to digest while the texture of the Moong dahl will scrape out your insides. Every ingredient is packed with goodness and it’s tridoshic (suits all 3 Ayuvedic dosha’s) so balancing for every body type and good for women going through perimenopause.

Kitchari is healing and nourishing. I love to make a big pot and freeze containers and reheat it for delicious cleansing lunches that can be easily reheated a few times a week.

You will look, feel and function better when you lighten the load. Eating better can be a simple enjoyable step in purifying your body and mind towards better health and inner peace. Cooking can be a mindful practice, enjoy the process!

4 tablespoons Ghee

1 small Onion peeled and chopped finely

1 inch Ginger chopped finely

1 teaspoon Cumin Seeds

½ teaspoon Yellow Mustard Seeds

1 teaspoon Turmeric

½ teaspoon Garam Masala

½ teaspoon Coriander powder

1 cup Moong Dhal (split mungbeans) rinsed well (soak for 1 hr prior  for digestive issues)

½ cup Basmati Rice rinsed well

5 cups of Stock of your choice (I use chicken stock)

Fresh Corriander and Greek Yoghurt to serve

Preparation

·       Heat Ghee in a large heavy-bottom saucepan over medium heat. Add Cumin and Mustard seeds.

·       When seeds become fragrant add Onion and Ginger. Stir-fry until Onion becomes transparent.

·       Add Turmeric, Garam masala and Coriander Powder, cook and stir for a few minutes to deepen the flavours.

·       Add Water/Stock

·       Add Moong Dhal and Rice.

·       Salt to taste and bring to the boil

·       Cover, turn heat to low and cook for 30 minutes, stirring now and then to prevent sticking. Uncover and check to ensure that the Rice and Moong Dhal are thoroughly cooked and serve with fresh Coriander and Greek yoghurt.

·       Will last up to 3 Days in the fridge and up to 3 months in the freezer

N.B. I use stock for extra flavour and the added goodness, it can be removed and replaced with a vegetable stock and coconut oil substituted for ghee for a vegan version. You can add vegetables as you like, or according to your Dosha or personal taste. I often add bone broth for a little added goodness.

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