Keepin’ Up With Kitchari

I’ve been living off kitchari for the last three months because it truly is the perfect postpartum food. It’s also great for the fall and winter months as its spices and ghee warm the body from the inside out.

This veggie-heavy version is my personal recipe. I choose to make it with bone broth instead of water for a little extra warmth and nourishment. Enjoy!

KITCHARI INGREDIENTS

1 cup Organic Yellow Split Mung Beans, soaked overnight

1½ cup Organic Basmati Rice, soaked overnight

3 tablespoons Ghee

1 teaspoon Whole Cumin Seeds 

2 teaspoons Whole Fennel Seeds

1 teaspoon Ground Cumin 

1 teaspoon Ground Coriander

2 teaspoons Pink Salt

1 two-inch piece of Fresh Ginger, peeled and chopped

1 two-inch piece of Fresh Turmeric, peeled and chopped

1 small Cinnamon Stick

4 large Heirloom Carrots, peeled and sliced

1 bunch Chard, chopped

1 bulb of Fennel, sliced

1 bunch Curly Kale, de-stemmed and chopped

6 cups Water or Bone Broth of choice

KITCHARI 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, and carrots. After a couple minutes, add in the rest of the spices along with the fresh ginger and turmeric. 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. Bring to a boil, then partially cover and simmer for about 45-50 minutes.

*Makes 4-6 servings.

Comment