Cleansing Kitchari Recipe
I'm halfway through an amazing yoga teacher training that has truly inspired and changed my life. I began this journey as a way to help rehab my back (I had back surgery last summer) and thought this intense 9-week training would help get me back on track (no pun intended). Not only has it gotten my body moving in ways it hasn't since my days of dancing, but I'm also enjoying the incredible emotional and spiritual benefits of a daily yoga practice. One element of yoga that has me completely fascinated is Ayurveda. Ayu-what? Ayurveda is the sister science of yoga and translates to "Knowledge of Life." It dates back 5,000 years and is described by Yoga Journal as, "a system of healing that examines physical constitution, emotional nature, and spiritual outlook in the context of the universe. According to the philosophy, universal life force manifests as three different energies, or doshas, known as vata, pitta, and kapha." To read more about a general overview of Ayurveda, feel free to check out Yoga Journal's, Intro to Ayurveda.
So what's Kitchari and what does it have to do with Ayurveda and, more importantly, you? Kitchari is a traditional Ayurvedic dish that's known to assist in detoxing the body and balancing all three doshas: vata, pitta, and kapha. Kitchari provides awesome nutrients while cleansing the toxins out of the body. It's a great way to cleanse the body and soul in a gentle way. Kitchari is made with mung beans, basmati rice, seasonal vegetables, ghee, and spices. The mung beans are known for their ability to remove toxins, specifically pesticides and insecticides, from the body. Mung beans are also a great source of protein and provide a source of good carbohydrates and fiber. It's also a great dish for those having digestive problems and recovering from illness. There's many versions of Kitchari out there from simple to more elaborate. I chose the following recipe that I discovered from The Way of the Happy Woman. I substituted coconut oil in place of Ghee.
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Ingredients
- 1 cup of mung beans, dry
- 10 cups water
- 6-7 cups assorted vegetables (I opted for celery, carrots, zucchini and potato)
- 2 tablespoons ghee (I substituted coconut oil. A little bit goes a long way!)
- 2 onions, chopped
- 2-inch piece of fresh ginger root, minced
- 3-4 garlic cloves, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon fresh cracked pepper
- 2 cups basmati rice
- 1 tablespoon Himalayan pink sea salt
Puttin' it Together
- Prep Ahead: Wash the mung beans and soak them in water overnight or 4-8 hours (this aids with digestion)
- In a large stockpot, saute the vegetables in the ghee or coconut oil on medium heat until onions are translucent.
- Add the rest of the ingredients, except the salt*, bring to a boil. Lower heat, and cook for another 45 to 60 minutes.
- Stir in the salt at the very end.
