Kitchari, kitcharee, kicharee however you spell it is the most basic nourishing meal from the Indian sub-continent. It’s a mushy mix of rice and beans. Turmeric turns it yellow and enables g.i. tract reparation and optimization. Other spices are added to warm the gut, digest ama, and work their adaptogenic magic. All in all, kitchari is the simplest healing meal that you can live off indefinitely. Mung beans are used because they are the easiest legume to digest. White basmati rice is traditionally used for it’s not-too-heavy, not-too-warming, not-too-drying qualities which help Kaphas, Pittas, and Vatas respectively. However a zillion variations exist which affect the doshas in all sorts of combinations.
½ cup Basmati Rice
1 cup Mung Dal (split yellow)
6 cups Water
1 tsp salt
2 tsp Ghee
Spices - ½ tsp of each Coriander Powder, Cumin Powder, Whole Cumin Seeds, Mustard Seeds, Turmeric Powder
1 pinch Asafoetida (Hing)
Wash the rice and mung dal twice. If you have time, let the mung dal soak for a few hours before cooking, to help with digestibility.
Add rice and dal to the water. Bring to a boil, and boil 5 minutes uncovered, stirring occasionally.
Turn down heat to low, and cover, leaving the lid slightly ajar. Cook until tender, about 25 to 30 minutes. In a separate saucepan, sauté the seeds in the ghee until they pop.
Then add the other spices. Stir together to release the flavors.
Stir the sautéed spices into the cooked dal and rice mixture. Once it is done it is something between a soup and a stew. The consistency it totally up to you. Add the salt and chopped fresh parsley and serve.