Kitchari, which means “food of the gods,” is pretty, golden-colored porridge made of rice, mung beans, sometimes called mung “dal” and spices. It’s a traditional Ayurvedic dish often used for cleansing because it’s easy to digest. Of course it can be enjoyed anytime. This makes a large batch so you may want to cut it in half if you aren’t feeding a crowd. Ayurveda frowns on leftovers.

*Split or whole mung beans can be used. If using whole mung beans (the green ones), soak the beans overnight before cooking. Split mung beans (the yellow ones) don’t need to be soaked.

SERVES 4-6

INGREDIENTS

1 cup white basmati rice (white rice is easier to digest than brown rice), rinsed

1 cup split yellow mung beans

1 tablespoon coconut oil (or ghee)

1 tablespoon minced fresh ginger

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

1 teaspoon fennel seeds

1 teaspoon ground turmeric

1/4 teaspoon cinnamon

1/4 cup golden raisins, optional

6 cups water

1 teaspoon sea salt

Fresh cilantro, optional

Squeeze of fresh lime, optional

About two cups chopped raw, seasonal vegetables (asparagus, green beans, squash, carrots, kale, chard, spinach…your choice), optional

PREPARATION

If using whole mung beans, soak overnight. Rinse rice and set aside.
Heat coconut oil, ginger, cumin seeds, mustard seeds and fennel seeds in a large pot over medium heat until the seeds are fragrant and beginning to pop.
Add the rice, turmeric, and cinnamon. Stir to coat.
Add the mung beans, raisins, and water and bring to a boil. Reduce heat and simmer about 20-30 minutes. Add a bit more water if the kitchari looks dry.
Add veggies to pot, return to simmer.
Simmer until beans are soft and rice and veggies are fully cooked, another 15 minutes or so. Your kitchari will have the consistency of a slightly soupy porridge.
Stir in salt. Serve hot and garnish with freshly chopped cilantro and a squeeze of lime.