Kitchari with Lentils & Spinach (Vegetarian, GF)

Cooking with Ayurveda…

Last year when I went to India, I undertook panchakarma (a cleansing/detoxification treatment of Ayurvedic nature, for body, mind & consciousness)… in an ashram, just outside of New Delhi. We basically lived on this for 7 days. Morning, noon and night.

Nourishing, cleansing and gentle on the digestive system…Kitchari is renown for its healing and detoxifying properties. Made of yellow moong dahl, basmati, ghee and digestive Indian spices. Kitchari is prescribed for it’s qualities in “re-setting” the system.

It’s the Indian’s answer to chicken soup!

INGREDIENTS:

1 cup basmati rice (soaked for at least 2 hours, re-washed & drained)
1 cup yellow moong dahl (soaked for at least 2 hours, re-washed & drained)
3 tsp cumin seeds
1 tsp mustard seeds
1 tsp indian curry powder
1/2 tsp turmeric
1/2 tsp garam masala
1 finely sliced onion
1 tsp grated (creamed) ginger
4 whole green chillies
sea salt
black pepper
400g cooked lentils
250g baby spinach
ghee

Place all of the spices in a deep saucepan with 1 tbsp ghee. Sauté until the seeds begin to pop and release their aroma. Add the diced onion, creamed ginger and whole green chillies. Stir over a medium heat.

When the onions become translucent, add the washed moong dahl and basmati rice. Stir until coated.

Add 2 tsp sea salt to the pan and 6 cups water. Place the lid on, bring to the boil and then simmer for around 45 mins – 1 hour.

During the cooking process, continue to add a little extra boiled water to the Kitchari if the mixture becomes too thick. Taste, add additional salt and black pepper to suit your taste.

When ready, the Kitchari should resemble a porridge consistency…the dahl and rice, soft.

Stir through the cooked lentils and spinach leaves and warm through.

Serve in a bowl with a teaspoon of ghee on top.

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