Kitchari

In ayurveda, one of the most balancing, cleansing, and nourishing meals one can have is called kitchari.

Kitchari means "mixture" and is typically a mixture of mung beans and rice, along with vegetables, spices, and ghee (clarified butter).  On account of is balancing nature, nutrients, and digestibility, many ayurvedic practitioners recommend a kitchari cleanse, in which you eat kitchari for breakfast, lunch, and dinner.  This meal is also commonly served at meditation retreats in India.  Not your typical all-fruit or all-liquids cleanse, doing this (especially at the junction of the seasons) will leave you feeling energized instead of deprived.  The mung bean is full of protein and good carbohydrates, and you can adjust the recipe to include as many vegetables as you like.  You can find the mung bean in bulk at Whole Foods, and other health food stores. 

Although I'm not embarking on a kitchari cleanse, I was craving some today.  Perhaps it's the start of Spring.  Maybe it's because I feel like I could use some balance and energy -- I've been working every day since Easter and will continue to do so for the next 6 weeks.  Regardless, my body and belly are sure glad I made it.  Delicious and filling, I could eat this meal multiple times a day and be happy with it.  It makes me feel grounded with warmth and a sustained calmness.

One of the things I like most about kitchari is its adaptability.  I can add more warming spices if I'm feeling chilled, or omit the traditional rice if I am just feeling like mung beans.  I can add whatever vegetables I have on hand.  I can eat it warm, steaming hot, cold, or half-blended. 

Today I decided not to add the rice -- simply because I didn't have any in my pantry.  If you have some and want to, you can switch out some of the mung beans in my recipe for rice to make this meal a complete protein.  Another ingredient you may not have on hand is ghee.  You can buy this in the ethnic section of many health food stores, or make it yourself with unsalted butter -- a good recipe is here.

Revitalizing Kitchari

• 2 tablespoons ghee
• 1 cup mung beans
• 5 cups water
• 4 large handfuls of kale
• 1 large eggplant, chopped
• 2 summer squashes, chopped
• 1 tablespoon turmeric
• 1 tablespoon ginger
• 1 tablespoon mustard powder
• 1 teaspoon coriander
• 1 teaspoon fennel seeds
• 1 teaspoon cumin

To begin this recipe, I soaked the mung beans for about 4 hours.  After rinsing the beans, saute the spices in the ghee on medium heat in a large sauce pan for a couple of minutes.  Then, add in the mung beans, stirring them around in the spice mixture for another couple of minutes.  Add your water, and let come to a boil.  Cover, and let cook for about 20 minutes.  Next, add the vegetables -- you can change the vegetables to suit what you have on hand.  Stir well, and let simmer for another 20 minutes, or until the beans are soft, the vegetables are fully cooked, and most of the water is evaporated.  Serve, garnishing with more spices or ghee if desired.  If you have left overs, try having some for breakfast the next day.  Serves 4.