RECIPE | KITCHARI

This is my kitchari adapted over many years. A balancing Traditional Ayurvedic dish that is appropriate for all doshas. It is used to cleanse the body, improve digestion, and reduce stagnation. Personally, I find it delicious, warming and so great in these cooler months. Love a one-pot wonder and if you’re the same, this is going to be such a delight!

INGREDIENTS

¾ cup chana dal

¾ cup basmati rice

2 Tbsp ghee

1 carrot, diced

1 bunch broccolini, sliced

2 cups bok choy

6 cups of water

SPICE MIX

1 tsp fennel seeds

1 tsp ground cumin

1 tsp ground coriander 

1 tsp black mustard seeds

2 tsp turmeric powder

2 tsp cumin seeds

2 bay leaves

2 whole cloves

3 cardamom pods

¼ tsp rock salt

¼ tsp black pepper

METHOD

1. Soak chana dal and rice for at least one hour. Preferably overnight.

2. Crack the cardamom pods open. Combine spices together. 

3. Drain and rinse off the rice and chana dal.

4. Heat the ghee in a large dutch oven or pot over medium heat. 

5. Add spices and stir for about a minute—you will smell the spices and this is when you’re good to proceed.

6. Add the rest of the ingredients. 

7. Bring to a boil and then reduce to a slight simmer.

8. Cook with the lid on for 3+ hours. You can add more water if you’d like it more soupy, and you can take the lid off to thicken it up a little more at the end. I usually sit on the stove all day and reduce to lowest heat when I am happy with the consistency (usually around 3 hours).

9. Serve on its own and enjoy with a little more salt if you need it.

This stores in the fridge for around 5 days and can be frozen to enjoy at a later date too.