04/03/2017
I need to try this! When I read this recipe I got excited for something naturally new and healthy 🍲 ❤
[New recipe] Kitchari (kich-ah-ree) is one of my favourite hearty, warming dishes.
It’s roots are in Ayurveda where is used as a balancing recipe for the body, as well as being restorative to digestion, because it heals and smoothes the intestinal wall. The combination of rice and mung dal also make it a complete protein.
It’s extremely nourishing and can be used when feeling under the weather, as a cleanse – only eating this dish for 1 to 3 days – or just when you need something comforting.
White rice is used in the recipe, as it’s easier to digest, but if digestion isn’t your issue and you’re not sick or using this for a cleanse, then brown rice will supply more nutrients, as it has the husk intact still.
It’s really important to use split yellow mung dal beans, which may also be known as mung dal. They look similar to several other legumes, but it’s only the mung dal that will not produce any intestinal bloating.
1 cup split yellow mung dal beans
¼ – ½ cup long grain white or white basmati rice
2 tablespoons coconut oil
2 tablespoons fresh ginger root
2 teaspoon each: black mustard seeds, cumin, and turmeric powder
1 teaspoon each: coriander powder, fennel, fenugreek seeds
½ teaspoon black pepper
3 cloves
3 bay leaves
1 sheet kombu
6 cups water
Juice of 2 limes
Kale
Bok Choi
1 small handful chopped fresh cilantro leaves
½ tsp salt
1. Wash split yellow mung dal beans and rice together until water runs clear.
2. In a preheated large pot, melt the coconut oil and add the ginger and mustard seeds, until the seeds start to pop.
3. Add all of the spices (except the bay leaves) on medium heat and stir for 20 to 30 seconds, so as not to burn them. This will get the most flavour out of them.
4. Add dal and rice and stir, coating the rice and beans with the spices.
5. Add water, lime juice, bay leaves and kombu and bring to a boil.
Boil for 5 minutes.
6. Add in the kale and bok choi
7. Turn heat to low, cover pot and continue to cook until dal and rice become soft (about 30-40 minutes).
8. The cilantro leaves can be added just before serving.
9, Add the salt at the end of cooking, so as not to affect the softening of the dal.
For a downloadable version of the recipe and more pics, head over here:
http://therawchef.com/trc_recipes/kitchari-recipe/
