Warming comfort food with wholefood guru, Angie Cowen
According to the science of Ayurveda, Kitchari is the most complete form of food. It is easy to digest providing the body with a perfect balance of carbohydrates, proteins and fats. It balances all doshas eliminating cravings as it contains all six of the Ayurvedic tastes – sweet, salty, pungent, bitter, sour and astringent. InYoga suggests you make a batch for when you arrive home from yoga on these cooler nights – Kitchari is comforting, warm and easily digested.
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 Tblsp vegetable oil or ghee
- 6-10 cups water
- 2 Tblsp grated ginger
- 1 tsp turmeric powder
- ¼ cup split mung dahl
- ½ cup basmati rice
- 1 tsp sea salt
- 1 sm carrot grated or chopped finely
- ½ cup broccoli pieces chopped small
- ½ cup cauliflower pieces chopped small
- 2 Tblsp finely chopped fresh coriander
Wash rice, mung dhal and vegetables well. Heat oil in a large heavy based saucepan. Add the mustard and cumin seeds and fry til mustard seeds start to pop. Add 6 cups of water, ginger and turmeric and bring to a rapid boil. Add the mung dahl and bring back to the boil. Reduce heat to a simmer and skim off any foam that surfaces. When dahl starts to open add the rice and salt. Continue cooking being careful to stir occasionally once kitchari starts to thicken or else it will stick to the bottom of the pot and burn. Once kitchari starts to thicken add the vegetables. Continue to cook till a thick soupy consistency is reached, adding more water if necessary. Just before serving stir in the fresh coriander. SERVES 4-6.