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.
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
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
- Soak the split Mung Dal overnight (or at least four hours).
- Strain the soaking water, combine with rice and rinse mixture at
least twice, or until the water runs clear, and set aside.
- In a medium saucepan or soup pot, warm the ghee over medium heat.
- Add the black Mustard seeds, cumin seeds, and saute for a few
minutes, until mustard seeds begin to pop
- Add the turmeric, coriander, fennel, hing, and fresh ginger. Stir
briefly, until aromatic.
- Stir the rice and dal mixture into the spices and saute for a few
moments, stirring constantly.
- Add the 6 cups of water, turn heat to high, and bring to a boil
- When the soup comes to a boil, stir in salt, reduce heat, cover, and
simmer for forty minutes.
- Meanwhile, cut your vegetables into small, bite-sized pieces.
- 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.
- 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!