Kitchari

Feb 1, 2021 | Written by Leticia Padmasri

February is a turning point for our diet as our body prepares to enter spring. Subtle changes in nature—brighter early mornings and slightly higher temperatures—trigger a transformation in the body and prepare it for cleansing.

In Ayurveda, spring is the official time for cleansing and detoxification.

But your body starts the process naturally in late winter. We can support our body’s natural desire to purify and renew by reducing the intake of heavy and oily foods, favoring pungent, bitter, and astringent tastes, and eating warm, light foods that are relatively easy to digest.

Speaking of easy-to-digest foods, kitchari is the traditional dish of Ayurveda that provides easy-to-digest and nourishing ingredients. It is composed of split mung beans and white basmati rice (aged is best) with plenty of spices, depending on your constitution. In my home, kitchari is so gentle that it is the meal of choice when we need support for our health. It is gentle enough for babies and for the elderly!

If you are going for an Ayurvedic cleansing, kitchari can be the food you eat for the days you detox. But what I want to share with you is a practice that you can do in February, and perhaps you will like it so much that you will do it every month!

To support your mind/body's transition into spring, eat a mono diet of primarily just kitchari once a week.

This offers the digestive system a rest by making the diet extremely simple. This will not only support the cleansing of toxins that clog your lymphatic system, weaken immunity, and hinder organ function, but it will also strengthen digestion. Kindling the digestive fire is one important way to prevent the accumulation of toxins.

To encourage you to bring that to your life, here is a basic kitchari recipe!

Kitchari Day at our house is on Mondays. We call it reset day. We have kitchari for all our meals. I serve it with the vegetables of the season. In February, you can still serve it with turnips, rutabaga, or carrots whenever the temperature dips, giving support to vata dosha. Along with the root vegetables, add a bitter green to stimulate the cleansing of the liver, which is very crucial at this time since we are getting rid of the fat layer that kept us warm all winter long, and we want to prevent blood stagnation.

Kitchari

INGREDIENTS:

• 1/2 cup white basmati rice (aged is best)

• 1/2 cup split yellow mung beans (soaked overnight)

• 4 cups water

• 2 Tbsp. ghee

• 1/4 tsp. mustard seeds

• 1 tsp. fresh ginger root, chopped or grated

• 1/4 tsp. cumin powder

• 1 tsp. coriander powder

• 1 tsp. fennel powder

• 1/4 tsp. turmeric powder

• 1 tsp mineral salt

• Handful of fresh cilantro leaves and a splash of lime to garnish

PREPARATION:

1. Soak mung beans overnight.

2. In the morning, wash rice and mung beans in at least 3 changes of water.

3. Warm the ghee over low-medium heat in a saucepan and sauté the mustard seeds until they pop.

4. Add the ginger and sauté for another 30 seconds. Now add all the other spices.

5. Stir together to release the flavors, and once you smell their aroma, add the rice and mung beans.

6. Stir well with the spices and roast for a minute or so, being careful not to burn the spices.

7. Add the water, bring to a boil, reduce to low heat, and cook covered until it becomes tender (approximately 30 minutes).

8. Let it sit for 5 minutes and serve it warm. Garnish with cilantro and lime.

   ***For kapha types, reduce the ghee. For pitta, omit the mustard seeds.

   ***Add veggies on step 7. Add green leaves and quick-to-cook veggies at the last 10 minutes of cooking.

TO AVOID ARRIVING AT SPRING FEELING HEAVY, SLUGGISH, AND LETHARGIC,

WE CAN BEGIN NOW ADJUSTING OUR DIET AND LIFESTYLE

SO WE DON'T MISS THE GIFTS THIS SEASON HAS TO OFFER!