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Ayurvedic Cleanse Kitchari

Updated: Mar 9

Serves 3-6


Ancient Ayurvedic cleansing recipe for full-body "Dosha" healing!

Cleanses out the GI Tract, one of the "3 Brain" systems that heavily influence all biological chemical interactions in the body!

Make this recipe anytime you feel the need for a healthy, easy to prepare, cleansing meal! Make a large pot to last several days...it can be frozen and will last for months in the freezer!


To do a simple cleanse, simply eat Kitchari as your main meal for the day. Any additional snacks should be easily digestible, such as whole fruits and Veg. Avoid acidic proteins, dairy products, breads, gluten, and all high processed foodstuffs. Drink plenty of water to flush!


Check out the following link from Johns Hopkins



Ingredients

1 cup soaked Rice (Brown or White) both have differing nutrient values

1 cup soaked Moong-dal lentils

8-10 Cups of Clean Water, Veggie Broth or use the Veg Broth Cubes for added Umami ( Note: Start at 8 cups and add more if needed) I like mine more like soup so I usually add approx 12 cups of both water and broth)

2-3 tbsp Ghee (Can use olive oil but Ghee preferred)

1 tbsp Kitchari Spice (can add more for pungency & heat)

1 tbsp Chopped Ginger

1 tbsp Cumin

1 tsp Dried Turmeric or Turmeric Powder (Whole Preferred)

1 tbsp Asafoetida Powder

1 Whole Star Anise Seed

1 Bay Leaf

1 1/2 cups of Veg (I use Organic Green Cabbage, Oyster Mushrooms, Kale, Zucchini and/or Yellow Squash) Can be whatever you like in the veggie department :)

Salt & Pepper to taste


Instructions

Soak your Moong-dal and Rice in a clean bowl for a minimum of 20 minutes then rinse with clean water, set aside. Doing this beforehand removes unwanted starch and residues...set aside.


Step 1: Tarka Roux

Heat your Ghee or other oil with the Kitchari Spice, Cumin, Asafoetida Powder, Ginger (peeled and chopped), Star Anise Seed and Turmeric Chips (kits only) in a large pot over medium heat, (add extra oil if the Tarka is to dry), stir often for several minutes to avoid burning the tarka, when the tarka sets off its aroma, you are ready to stir in your other ingredients. Remove from heat source


Step 2: Add your Cleaned and Soaked Rice and Moong-dal Lentils

Place your Tarka pot back on the burner, at medium heat, add your rice and lentils, then stir well with the tarka.

Step 3: Add the Rest!

Add the bay leaf, water with bouillon or broth to your pot with your veggies, stir well and bring to a boil. Once it boils, cover the pot and reduce heat to a low simmer. Simmer for approximately 25-30 minutes giving it a stir from time to time. Once the Moong-dal and Rice are cooked thoroughly, take off the burner, let it cool down. This dish is ready to eat!


Chef Note: Garnish - Add some chopped fresh Cilantro and a small dollop of Ghee on top of your serving...Wallah! Delicious and healthy!


(Can freeze for up to 3 months) Will last in fridge for 3 days...


Make things simpler...order the Kitchari Meal Kit or Kitchari Spice below...see links


Bon Appetit!




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