Ayurvedic Kitchari

Ingredients

1 cup of basmati rice, thoroughly washed 

½ cup organic toor dal, washed 

2 tablespoons of ghee 

1 tablespoon fresh ginger, grated 

1 teaspoon black mustard seeds 

1 teaspoon cumin seeds

½ teaspoon of salt

1 teaspoon turmeric

¼ teaspoon hing powder, if you cannot source this I just use onion powder or garlic powder, you even use a bit of both.

1 stick of kombu seaweed, or torn nori sheets 

Handful of fresh curry leaves, or dried also works well, I love to throw in about 20 leaves! 

400ml coconut milk 

4 cups water, filtered is best 

½ cup fresh lemon juice 

To serve (optional):

Fresh lime wedges 

Toasted coconut 

Blob of ghee 

Fresh coriander 

Chili flakes 

Coconut aminos/tamari/light soy sauce 

Method

Soak washed rice and mung beans for at least an hour, overnight is best if time permits. 

In a large heavy based saucepan heat the ghee and then add the ginger, mustard seeds, cumin seeds + hing (or your substitute spices). Saute until you can hear the seeds popping and aromas start to whafting, then add curry leaves and stir through. 

Drain the soaked mung beans + rice and place in a saucepan, sauté for 2-4 minutes or until they start sticking to the sides of the pot. Add 4-6 cups of water and bring to a boil. Stir in the seaweed, salt, and turmeric, and reduce heat to a simmer. Cover and cook until beans & rice are tender (approx. 30-45 minutes). I now like to toast some desiccated or shredded coconut in a pan, leaving to cool slightly so it becomes crunchy. 

Serve your kitchari warm with lime wedges, a generous blob of ghee, toasted coconut, fresh coriander, sprinkle of chili flakes and a dash of coconut aminos if you need a little more of a salty fix.