This kitchari supports the digestion, detoxify, is rich in anti-oxidants, reduces inflammation, cholesterol, respiratory problems and eases mental anxiety.
I like to cook nettles separately.. They are an incredible powerhouse of vitamins and minerals, extremely tonifying and detoxifying. They do increase wind so they are more suitable late winter early spring which is the ideal time for picking the young plants. Only the top 2 to 4 leaves are picked.
Preparation time; 10 min
Cooking time; 45 min
Spices and herbs;
- 1 tbsp coriander seed
- 2 tsp cumin seed
- 2 tsp ground fennel seed
- 6 cardamom pods ground
- 1 tsp ground cinnamon
- Half a thumb of fresh ginger
- 3 laurel leaves
- 1 tsp turmeric
- ½ cup of either mint, coriander, parsley or basil
- 1 cup yellow split mung beans, 1 cup basmati,
- 1 veggie cube of organic vegetable stock.
1. Soak for 1 hour 1 cup of yellow split mung dal and 1 cup of basmati mixed. Rince
2. Heat a little bit of ghee in a large pot. Add one teaspoon of cumin seed. When cumin seed start to sauté add the other dry spices grounded except cinnamon and turmeric.
3. Add mung beans and basmati. Turnover in spices then add 6 cups of water, the laurel leaves, veggie cube and cook on high heat for the first 15 mins.
4. When the kitchari is boiling, reduce to very low heat, add cinnamon and simmer without cover. (When you cover dhal or kichari it disintegrates everything to a fine consistency). Cook 15 mins.
5. Add turmeric and cook for another 15 mins or until ready. Be very careful not to burn your kitchari. Lentils and beans can become extremely hot and stick to the bottom. Until you get the hang of it, check and stir regularly.
6. Once cooked top your kitchari top with the nettles and chopped fresh herbs of your liking. Basil is heating. If you need cooling use cilantro and or mint.
You don’t need to use the entire gamut of ingredients summed up in my recipe or exactly those. What you use should depend on what you have in your cupboard or fridge.