THE FULLEST's Saffron Kitchari Recipe

Spring is nearly within reach — while we eagerly anticipate warmer days, nourishing our bodies with nutrient-rich meals remains crucial. Enter Kitchari: a comforting staple in Ayurvedic cuisine.

This traditional recipe features a harmonious blend of rice, split mung beans, aromatic spices, and ghee. Elevating this classic dish, we introduce a refined twist by enriching it with bone broth and a touch of saffron. Not only is this version a delight for the senses, but it also boasts ease of digestion and is suitable for all three doshas (Vata, Pitta, and Kapha). Additionally, it lends invaluable support for postpartum well-being. Indulge and relish the nourishment!

Ingredients:

• 1 cup organic yellow split mung beans (soaked overnight)
• 1½ cups organic white basmati rice (soaked overnight)
• 1 tablespoon (or one sachet) Warm Feelings® saffron latte
• 3 tablespoons organic Ghee
• 1 teaspoon organic, whole cumin seeds
• 2 teaspoons organic, whole fennel seeds
• 1 teaspoon organic, ground cumin 
• 1 teaspoon organic, ground coriander
• 2 teaspoons pink salt
• 1 two-inch piece of organic, fresh ginger (peeled and chopped)
• 1 two-inch piece of organic, fresh turmeric (peeled and chopped)
• 1 small organic ceylon cinnamon stick
• 4 large organic heirloom carrots (peeled and chopped)
• 1 bunch organic chard (chopped)
• 1 bulb of organic fennel (sliced)
• 1 bunch organic curly kale (de-stemmed and chopped)
• 6 cups water or Bone Broth of choice

Assembly:

1. The night before, rinse and soak the rice and mung beans. This breaks down and predigests the rice and beans, making it easier on your overall system. (If you don’t have time to soak them overnight, soak them for a minimum of 4 hours.)
2. In a large pot over medium heat, add the ghee, whole fennel seeds, whole cumin seeds, fresh fennel and carrots. After a couple minutes, add in the rest of the spices along with the Warm Feelings® saffron latte.
3. Cook and stir for another minute, then add in the greens (chard and kale). Stir for another minute and add in the mung beans, rice, and 6 cups water/broth.
4. Bring to a boil, then partially cover and simmer for about 45-50 minutes.

*Makes 4-6 servings