Kitchari is a classic Auyrvedic dish that is used to restore digestive health and wellbeing. Teresa Cutter from The Healthy Chef shares her recipe below. BENEFITSWellbeingDetoxHealthy Digestion Serves 4 - 6 Kitchari Ingredients 2 tablespoons extra virgin olive oil or ghee1 onion, finely diced1 carrot, finely diced1 stick celery, finely diced2 tablespoons fresh grated turmeric (½ teaspoon dry)1 tablespoon fresh grated ginger2 cloves garlic, smashed2 teaspoons cumin125 g (½ cup/4 oz) moong dhal, soaked overnight, drained125 g (½ cup/4 oz) wholemeal basmati rice2 L (8 cups/67½ fl oz) freshly boiled watersea salt to taste2 generous tablespoons nutritional yeast flakes (optional but delicious)60 ml (¼ cup/2 fl oz) coconut milk2 spoonfulls green sauce (see inspiration section) Method SAUTE onion, carrot, celery, turmeric ginger and garlic with the olive oil for 1 minute over a medium heat. Add the cumin, dhal, rice and water and stir through. Add a pinch of salt.SIMMER for 1 hour over a low heat, partially covered, stirring occasionally to prevent sticking. Add more water if required, the consistency should be a thin porridge.STIR THROUGH coconut milk and nutritional yeast and more salt if needed. Divide between serving bowls and enjoy. Kitchari INSPIRATIONTo make green sauce, blend 1 bunch parsley, 1 bunch coriander, the juice from ½ lime, 2 teaspoons Dijon mustard, 1 clove garlic and 125 ml (½ cup/4 fl oz) olive oil. Serve a spoonful over kitchari with a dollop of coconut yoghurt or milk. BENEFITSGluten FreeDairy FreePlant Based If you liked this Kitchari recipe, find more delicious creations here.
