Kitcheri is a saucy lentil and rice dish, which is more like a medicine than a food. It is used in ayurveda to aid detoxing during panchakarma treatment.
You can actually fast on kitcheri, which is great because it is so filling you don’t feel hungry. It is as effective as other fasts without the pain!
Gruel to be Kind
Kitcheri is no 5 star Michelin type meal, it is basically a porridge or gruel. But the blend of textures and combination of spices are quite delicious, and it is very soothing to eat and kind to your tummy.
it is very simple to make from healthy ingredients, and is better than the sum of its parts. The mixture of grains and pulses are the perfect protein combination, and the cooked pulses compliment the grains.
It also includes herbs and spices like ginger, turmeric, black pepper that aid digestion..
This recipe is based on mung beans which are first soaked, this means they will cook more quickly, and are easier to digest as the germination will have startedFirst I soak the beans over night, or first thing in the morning if it is for an evening meal. Just before cooking I add the rice, this time I am using brown rice. The soaked beans and rice will take about the same amount of time to cook.
Then I add some bouillon powder,ginger and turmericThen some grated ginger Bring it to the boil, and simmer with a lid for about 40 minutes. The dish needs to be slightly soupy so add more water if starts to get dry, if it is too watery when all the ingredients are cooked, remove the lid and allow the excess to evaporate. While it is cooking heat some ghee in a pan and lightly fry some cumin seeds, add this to the stew. Serve with my Ayurvedic spice mix to make it even more delicious!
See Post: Ayurvedic Spice Mix
For more info see the recipe below, or come to my Ayurvedic Cooking Weekend for real hands on experience and personal Ayurvedic advice.
Mung and Rice Kitcheri (Gruel)
12oz / 375g Brown Rice
8oz / 250g Mung Beans
3.5 pints / 2 Litres Stock
1 tsp / 5ml Salt (optional)
1/4 tsp / Pinch Black Pepper
1/2 tsp / 5ml Turmeric
2tsp / 20ml Cumin Seeds
1 tsp / 5ml Minced Fresh Ginger (optional)
2 tbsp / 30ml Chopped Fresh Coriander
Lemon juice to taste (optional)
4 tbsps / 60 ml Ghee
Salt to taste
- Wash the mung beans and soak for 6 to 8 hours.
- Drain and cover with the stock.
- Add the rice, black pepper, turmeric and ginger, and stir once to mix.
- Bring to the boil, turn heat down to low, cover the pot and let the kitcheri cook for 35-40 minutes.
- Check occasionally to make sure the mixture is not sticking or burning at the bottom, add more water if necessary.
- Remove from heat when rice and dhal are tender.
- Melt the ghee in a pan until it runs clear. Add the cumin seeds and stir until aroma is released. Pour over the kitcheri.
- Add the salt, lemon juice and coriander and stir gently until well-mixed.
Ayurvedic Lentil Dal
200g / 8oz Red Lentils
600ml / 1 Pint Water
10ml/ 2tsp Boulion Powder
2.5ml/ 0.5 tsp Turmeric
1 Small onion, peeled and roughly chopped
2 Cloves garlic peeled
1 cm / 0.5 inch Ginger Root peeled and roughly chopped
1 tbsp Ghee
5ml/ 1tsp Garam Masala
Handful Chopped Corriander Leaves
1. Wash the lentils well rinse 3 or 4 times until the water runs clear.
2. Add the water, turmeric and boulion powder, bring to the boil, remove any throth with a spoon.
3. Cover and simmer for 30 minutes, add a little bit more water if it dries out.
4. Meanwhile liquidise the onion, ginger and garlic in a blender.
5. Place the pulp in a pan with the ghee and sauté for 5 minutes.
6. Add the masala and switch off the heat.
7. Add to the lentils stir in and cook for 5 minutes.
8. Add coriander and serve.
Categories: Vegetarian Cooking & Recipes