Your First Post-Milk Cleanse Meal

 Looking for the perfect meal to break The Milk Cleanse? Try Kitchari.

 

Kitchari is a monodiet that is commonly used in Ayurveda. It’s prepared

from basmati rice and split mung dal. Kitchari is easy to digest, which

makes it a wonderful food for any cleansing regimen. It allows the

digestive system to rest, allocating extra to the body’s natural

Detoxification processes, hence making it a perfect meal to break your

milk cleanse so your body feels satiated and nourished.

 

The quantities in this recipe provide a good starting point for a day’s

supply of Kitchari, but as you learn your preferences and habits, you

are welcome to adjust the quantities to better fit your needs.

 

You can also enjoy this for one meal and store the rest in the fridge to

enjoy later. Remember, set an intention before your first bite! Allow

your food to fuel you with health, happiness and vitality.

 

KITCHARI RECIPE:

 

Spices:

¼ teaspoon black mustard seeds

½ teaspoon cumin seeds

1 teaspoon fresh grated ginger

1 ½ teaspoons coriander powder

½ teaspoon turmeric powder

½ teaspoon fennel powder

1 Pinch hing (asofoetida)

1 teaspoon sea salt

 

Ingredients:

2 Cups easily digestible vegetables (such as asparagus, carrots, celery,

green beans, summer squash, sweet potato, or zucchini)

 

6 Cups water

1 Cup white basmati rice

½ Cup yellow mung dal

2 Tablespoons ghee

 

Directions:

 

1. Soak the split Mung Dal overnight (or at least four hours).
2. Strain the soaking water, combine with rice and rinse mixture at

least twice, or until the water runs clear, and set aside.

3. In a medium saucepan or soup pot, warm the ghee over medium heat.
4. Add the black Mustard seeds, cumin seeds, and saute for a few

minutes, until mustard seeds begin to pop

5. Add the turmeric, coriander, fennel, hing, and fresh ginger. Stir

briefly, until aromatic.

6. Stir the rice and dal mixture into the spices and saute for a few

moments, stirring constantly.

7. Add the 6 cups of water, turn heat to high, and bring to a boil
8. When the soup comes to a boil, stir in salt, reduce heat, cover, and

simmer for forty minutes.

9. Meanwhile, cut your vegetables into small, bite-sized pieces.
10. About halfway through the Kitchari’s cooking process, stir in the

vegetables and allow the stew to return to a boil. Continue to simmer

until the rice, Dal, and vegetables are fully cooked.

11. Remove from heat, cool, and serve.

 

NOTE: Some vegetables, like sweet potatoes, might require more cooking

time and may be added earlier, if necessary. Aim to have very little

water remaining when finished. The consistency should be that of a

vegetable stew as opposed to a broth. While you want the beans, rice,

and vegetables to be thoroughly cooked, excess water and over-stirring

can cause the ingredients to become thick and gummy.

 

Garnish the Kitchari with your choice of fresh cilantro or even some

coriander chutney. Enjoy!