Friday's Fixin's: Kitchari

As of today, I have two, yes, you read it correctly: TWO radiation treatments left!  Yipppeeee do!  Jumpin’ over here.  Jumpin’ over there. Jumpin’ EVERYWHERE!  I’m actually not physically jumpin’ because I’m completely wiped out and exhausted…and my skin is pretty crispy.  However, I’m definitely jumpin’ in my heart!

 

 

As I’ve mentioned before, I’m beginning to get my head around cleaning out, physically (and emotionally!).  After the immense amount of toxicity that I’ve had in the 8+ months (& that’s just the treatment…not even counting the FBC!), my body is screaming for a cleanse.

I’m going to start slowly, by eating kitchari for two full days next week.  Kitchari is a hearty grain dish made from rice and mung beans, lightly spiced with ginger, cilantro, and other spices. Kitchari tastes like a cross between a creamy rice cereal and a light dal, or lentil soup.

Kitchari is considered a fasting food in India and is used to purify digestion and cleanse systemic toxins. Kitchari provides solid nourishment while allowing the body to devote energy to healing (Silver Lining).

Ayurveda believes that all healing begins with the digestive tract, and kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients (Silver Lining). The blend of rice and split mung beans or red lentils offers an array of amino acids, the building blocks of protein. Its mixture of spices is believed to kindle the digestive fire, the Ayurvedic description for your innate digestive power.

Kitchari

Richard A. Masla

This recipe serves 4 comfortably.

Ingredients:

• 1 cup split yellow mung beans or red lentils
• 2 cups basmati rice
• 2-3 cups chopped vegetables (your preference)
• ½ tsp. turmeric
• 1 Tbsp. ground coriander
• 1 tsp. ground cumin or whole cumin seeds
• ½ tsp. fennel seeds
• ½ tsp. ground black pepper
• 1 ½ tsp. ground basil leaf (optional)
• 1/3 tsp. asafetida (Hing)
• pinch of cayenne
• 1 ½ tsp. salt (to taste)
• 2 Tbsp. of Ghee (clarified butter) for lightly frying
• Water

Cooking Instructions:

• First, rinse the split yellow mung beans or red lentils thoroughly (3-4 times). Add 8 cups of water and bring to a boil. Then turn down to medium-low and cook for 10 minutes (or until the beans break up). Add more water if you would like a soupier consistency.
• Rinse thoroughly 2 cups of basmati rice and add to the beans. You may now add 2-3 cups of assorted cut vegetables. Choose vegetables according to what is seasonal in your area and to support your dosha – vata, pitta or kapha. Cook for another 15 minutes, stirring regularly, while you work on the next step.
• In a fry pan melt ghee (clarified butter) over medium flame and add only the seasoning seeds first (cumin and fennel). Let cook until light brown before adding the rest of the spices, then let cook for 1 minute or until brown. Add this to the beans and rice. Add salt at the end (salt to taste – you may want more than the recipe calls for). The consistency should be like a thick soup. (Add water if you need to.)
• Cook for another 5-15 minutes, stirring regularly. Garnish with fresh grated ginger and/or cilantro if you like.

Health is a state of complete physical, mental and social well-being, and not merely the absence of disease or infirmity.

~World Health Organization, 1948