I’ve been living off kitchari for the last few 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 and saffron instead of water for a little extra warmth and postpartum mood support. Enjoy!
- 1 cup organic yellow split mung beans (soaked overnight)
- 1½ cups organic white basmati rice (soaked overnight)
- Pinch of Strands of Sunshine™ Saffron Threads (approximately 15 threads)
- 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
- 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.)
- 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 saffron threads, 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