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Ayurvedic Kitchari

By: Sally James
Ayurvedic Kitchari
Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest. Please note the options below for some alternatives and, after the recipe, read more about this ancient dish.

Method

  1. Wash the rice and Mung dahl separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
  2. While that is cooking, prepare any vegetables. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
  3. In a separate saucepan, saut the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sauted spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.
More about the Author

Sally James

Sally James N.D is a Naturopathic lecturer, content health writer and naturopathic advisor, with 18 years experience working for herbal medicines companies in the areas of research, technical support and naturopathic advice. She has a special interest in women's health seeking to provide them with advice in natural health care through supporting, informing and educating women to empower themselves through better understanding of their bodies.