Kitchari

Kitchari means a mixture of Beans and Grains, usually Rice. Kitchari is nourishing and easy to digest and is therefore the best thing to use during any time of cleansing, according to Ayurveda. There are many variations, the following being especially good to detox the body in diseases like Rheumatism, chronic Liver or digestive diseases, as well as during Cancer treatment and after Chemotherapy.

Ingredients:

        Basmati Rice:  1 cup
        Mung beans (split yellow):  2 cups
        Water:  7 cups (approx.)
        Salt (Rock Salt is best):  a pinch
        Ghee (clarified butter):  2 tablespoons
        Mustard Seeds:  3 tsp.
        Cumin Seeds or Powder:  2 tsp.
        Turmeric Powder:  2 tsp.
        Coriander Powder:  2 tsp.
        Fennel Powder:  2 tsp.
        Asafoetida:  1 pinch

Preparation:
Carefully pick over rice and Mung to remove any stones. Wash each very well separately in at least 2 changes of water.

Saute the seeds in the ghee until they pop. Then add the other spices. Add the Mung Beans and salt. Saute for another 1 or 2 minutes. Add boiling water, bring to boil, then simmer, covered, for 30 minutes or until the dahl is about two-thirds cooked.

Take any vegetables that suit your constitution, and cut into smallish pieces. Add rice and these vegetables. Stir into the mix, adding extra water if required. Bring back to the boil, simmer, covered, for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.

Options
*  Vegetables such as Celery, Carrot, Zucchini, Asparagus, Sweet Potato etc.
*  For Wind or Phlegm/Damp conditions: add a pinch of ginger powder
*  For bodies with excess Heat: leave out the mustard seeds

Note
It may cause constipation in some people if used as a mono-diet over several days.