Ayurveda Kitchari Recipe

This is a classic Ayurveda recipe that grounds you, calms you, and sustains you all at the same time. I’ve added the healthy bitterness of greens to cooling herbs and spices to mellow the mental heat of a busy day. When you feel like your mind is orbiting a bunch of tasks or appointments, have a leisurely sit-down with a bowl of this, and I guarantee you will feel much calmer.

Cleansing, Calming Ayurveda Kitchari with GINGER AND Greens

Ingredients:

6 cups water

1 cup basmati rice

1/2 cup yellow split mung beans, soaked overnight or at least a few hours

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

pinch of hing

1 inch of fresh ginger, grated

1 carrot, chopped into half inch dice

2 cups kale, Swiss chard, or collards, coarsely chopped into strips

1/2 to 1 tsp salt

for the tempering (optional):

1-2 Tbsp ghee

1/2 tsp cumin seeds, whole

1/2 tsp coriander seeds, whole

1/2 tsp fennel seeds, whole

In a large saucepan, boil 6 cups of the water on high heat.

Rinse the rice and mung beans twice or until the water runs clear. Add them to the boiling water along with the ground coriander, cumin, turmeric, thing, ginger, and carrot and keep on high heat until the liquid boils again. Immediately turn the heat down and simmer, partially covered, for 25 minutes without stirring. Remove the lid, place the chopped greens on top to steam. Simmer, partially covered, 10 minutes more.

Meanwhile, to make the tempering, warm the ghee in a small skillet on medium heat. Add the whole cumin, coriander and fennel seeds and cook until the seeds pop, about 2 - 3 minutes. Remove from the heat, and pour over the kitchari. Add the salt, stir well, and let stand, covered, for a few minutes.

Kitchari should have a soupy, soft consistency. Serve it in bowls, as you would a stew.

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This recipe is inspired by a kitchari recipe from my second Ayurveda book, Everyday Ayurveda Cooking for a Calm, Clear Mind: 100 Simple Sattvic Recipes from Shambhala Publications.