NEWSLETTER

Springtime Kitcharee by Jai Dev

Kicharee is a famous (and delicious!) Ayurvedic dish that can be eaten year round to restore digestive health which allows the body and mind greater energy for healing. Here is a nice Kicharee for the Spring.

Warm ghee or oil in pot. Add cumin, coriander, turmeric, and mustard seeds. Saute for a few minutes, stirring regularly. Add beans and rice and stir with spices. Add 6 cups of water and salt, ginger, and burdock. Let cook until beans and rice are very soft (30-45min). Add veggies and cook another 15 min (you may need to add more water depending on the consistency you like.) Enjoy regularly.

Jai Dev is the director of the Pancha Karma Center and Ayurvedic Spa at the California College of Ayurveda. He is a Clinical Ayurvedic Specialist certified by the California College of Ayurveda and the American Institute of Vedic Studies. For info about consultations or Pancha Karma call 530-575-0753.

Patricia's Kitchari Recipe

Kitchari, also spelled Kitcharee and Kichadi, is a balanced source of carbohydrates and protein that support your body, mind, and spirit. It is one of the easiest foods on the planet to digest. A mono diet of kitchari cleanses the body by bringing toxins back into the digestive system so they can be released through elimination. Kitchari is used in the most profound cleansing and rejuvenating practice, Pancha Karma, but may be enjoyed any time. It is an excellent choice for a mini cleanse at the change of the seasons from Winter into Spring and late Summer into Fall/Winter.

Makes 3-4 cups
45 minutes cooking time
15-20 minutes prep time – goes well with the Gayatri Mantra

1/2 cup white basmati rice (white easier to digest than brown)
1/2 cup yellow split mung dal (beans)
1 tablespoon dried kombu seaweed, flaked
1 tablespoon ghee
1/2 tablespoon black mustard seeds
3 teaspoons cumin seeds
1 teaspoon coriander seeds
1 /8 teaspoon asafetida (AKA hing)
1 teaspoon turmeric
1/2 teaspoon rocksalt
2-3 cups water – may need more or less depending on how many veggies and desired texture
1/2 med size red pepper, diced
1/4 cup carrots, sliced
1/8 cup burdock root, sliced or diced
18 cup daikon radish, diced
1- 2 cups Swiss chard, chopped
1/2 cup cilantro, chopped

• Wash the rice and mung beans well. If you have a difficult time digesting beans precook the beans 20-30 minutes or soak overnight.
• Cook the rice, mung beans, kombu, and water on high. Let them come to a boil in a separate pot while you . . .chant and
• Saute the mustard seeds in ghee until they “pop.” Add cumin seeds, coriander seeds, rock salt, asafoetida and turmeric. Stir well.
• ”Chonk” is an Indian cooking term. You get “chonk” when you add the sauted items to the boiling rice and beans. The sizzling releases the flavor of the spices into the rice and beans.
• Turn the mixture to simmer and cover.
• Slice and dice red pepper, carrots, burdock root, daikon
• Add the heavier veggies, stir well, cover and simmer 20-30 minutes.
• Chop Swiss chard and cilantro
• Add Swiss chard and 1/2 the cilantro, simmer 5-10 minutes more
• Serve with the remaining fresh cilantro on top
* A splash of Braggs Amino Acids, a spoonful of roasted sunflower seeds,
and a sprinkle of black pepper are also a great way to top off your kitchari.

Enjoy! Patricia Sweeney

back to newsletter index