Kitchari is a traditional Ayurvedic dish that is nourishing, cleansing and quite versatile. I am calling this particular Kitchari recipe my “Christmas Kitchari” not only because it is a healthy meal option for the winter months, but also because this warming dish provides a beautiful array of red and green colors, perfect for the holiday season. During this time of potlucks, parties and Christmas cookies; this recipe could be a much needed addition to your regular meal routine to allow your digestion to rest while flushing out some accumulated toxins.
Of course this dish can be made any time of year; however, it is most recommended during the fall and winter months to keep seasonal with the vegetable selection.
Health Benefits of Christmas Kitchari:
- Cleanses the blood and GI tract
- Gentle on the digestion, giving it a rest during times of toxic build-up or low digestive fire
- Filled with iron and other blood building nutrients
- Loaded with fiber, vitamins and minerals (especially Vitamins A,B, C, K)
- Plant based, “complete” protein
- Warming recipe, perfect for the fall and winter months
- Grounding recipe to reduce Vata dosha
- Suitable for all body types; however, Kapha types should replace the basmati rice with quinoa or millet and Pitta types should refrain from using cayenne pepper, cinnamon and only a small amount of pepper
- Medium sauce pan
- Cutting board and knife
- Ginger or fine cheese grater
- 6 cups of water (or veggie or chicken stock)
- 1 cup of whole mung beans soaked overnight**
- 1 cup of basmati rice (or quinoa, brown rice or millet)
- 1 medium beet, peeled and chopped into tiny cubes
- 1 medium rutabaga, chopped into tiny cubes
- 1 medium carrot, chopped into thin slices
- 5 large kale leafs
- 1 Tbsp of ghee, sesame oil or coconut oil
- 1” cube of fresh ginger, peeled and finely grated
- 1/8 tsp each of cumin seed, coriander, fennel, brown mustard seed***
- 1/4 tsp of turmeric
- 1 cinnamon stick (optional)
- Pinch of cayenne pepper (optional, not recommended for Pitta)
- Fresh lemon juice from a 1/2 of a lemon
- 3 green onions
- 10 sprigs of cilantro
- Salt and pepper to taste
** Soak 1 cup of mung beans in 4 cups of water overnight. Discard the water upon usage. Whole mung beans can be replaced with split mung beans or red lentils.
***These spices can be replaced with 2 tsp of Agni Churna spice mixture.
- Add ghee or oil to a medium sauce pan and place on the stove over medium heat. Once warm, add all the spices except the fresh ginger, turmeric and salt. Stir these spices around over medium heat for 2-3 minutes or until the seeds begin to pop.
- Add 6 cups of water to the same pan, increase the heat to high and cover until it comes to a boil. While you are waiting for the water to boil, chop up the beet, rutabaga and carrot.
- Once boiling, reduce the heat to medium and add the cinnamon stick (optional) and the cup of pre-soaked mung beans along with the chopped beet, rutabaga and carrot. Cover only half way to prevent an overflow and cook for 30 minutes.
- After 30 minutes, add the basmati rice (or other grain of choice) and cook for an additional 20 minutes. Please note that if you are using brown rice, this will require much more time to cook. In this instance it is best to add the brown rice at the same time as the mung beans. You also may have to add a bit more water, so please monitor as needed.
- While this is cooking begin to chop up the kale, green onion, cilantro and grate the ginger.
- After the 20 minutes, add the chopped kale and reduce the heat to low. Cook partially covered for an additional 10 minutes.
- After the 10 minutes, remove from heat. Add the chopped cilantro and green onion, grated ginger, turmeric, fresh squeezed lemon juice and the salt and pepper. Stir thoroughly.
- Serve and enjoy this beautiful red and green dish in your favorite bowl. Share with others, as you warm up on a cool winter’s day!