Kitchari is a delicious, soup-like meal that’s both nourishing to the body and easy on the digestive system. A vegetarian ‘chicken soup’, if you will.
This recipe is well-spiced and light. Once mastered, kitchari takes about twelve minutes of prep time, and 30 minutes of cooking time.
2 tbsp vegetable oil or ghee (clarified butter)
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
1 2-inch piece of ginger root, sliced
2 tsp turmeric powder
2 cups split yellow mung dahl, soaked overnight in water
2 cups greens of your choice (kale, dandelion, spinach)
1 cup additional vegetables – we’ve used celery root (great for vata!) and burdock root (great for pitta!)
Optional toppings: chopped cilantro, shredded coconut, lime wedges, fennel powder, cumin powder, coriander powder, salt and pepper
In a large pot, warm the oil or ghee on medium heat. Add the cumin, coriander and fennel seeds, the ginger root and turmeric powder, and saute for 2-3 minutes, being careful not to burn the spices. Rinse and strain the soaked mung dahl and add to the pot. Stir to coat the dahl with the spices. Add 3 cups water, cover and bring to a boil. Once boiling, reduce the heat to low and simmer for 20 minutes. Then add the vegetables and cook another ten minutes.
Makes 4 servings.
Serve hot, with the toppings of your choice. Enjoy!