Ayurveda is the ancient Indian system of holistic medicine. Ayurveda places great emphasis on the therapeutic powers of food, and kitcharee (also spelled kitchari and kichadi) is a nourishing soup from the Ayurvedic healing tradition. Kitcharee is considered by Ayurveda practitioners to be one of the best foods for restoring digestive health.
Kitcharee is a stew made from rice cooked in copious amounts of water or broth. It is very similar to “congee”, a type of rice porridge or porridge eaten in China and many other Asian countries. Like congee (and chicken soup for many Americans), kitcharee is considered a comfort food for those who are tired or sick, and aids in detoxification due to its easy digestion.
In addition to rice, kitcharee typically contains protein-rich mung beans, nutrient-dense vegetables and tubers, and a host of herbs and spices that improve digestion and help with the elimination of toxins.
Kitcharee is especially well suited for cleansing and can be eaten as the sole source of nutrition during a mini-fast or “detox.” There are many recipes for kitcharee, and this is one of my favorites. If you want your kitcharee to be very “soggy”, you can add more water and cook it longer. You can also increase the liquid and cook your kitcharee in a slow cooker overnight for a delicious and healthy breakfast.
kitchen room
1 cup split yellow mung beans
1 cup of brown rice or basmati rice
6 cups of water
1 tablespoon coconut oil or butter
1 tablespoon grated ginger
2 parsnips, diced
1 cup daikon radish, diced
6-inch piece burdock root, peeled and chopped
1 bunch kale, finely chopped 1 tsp. cumin seeds
½ teaspoon cumin
½ teaspoon mustard seeds
1 teaspoon coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
Himalayan golden sea salt and pepper to taste
Chopped fresh cilantro to decorate
Addresses:
Rinse mung beans and rice in cold water. Place in a large pot of water and bring to a boil. Reduce to a simmer. Heat the oil or ghee in a large skillet. Add the onions, garlic, ginger, and spices and saute for a few minutes. Add water if necessary to prevent the spices from burning. Add to the rice and beans, and then add the rest of the vegetables. Simmer for about 40 minutes, stirring occasionally, until the beans and vegetables are soft.
