Cleansing Kitchari
(6 – 8 servings)
This amazingly tasty dish heals digestive distress, balances the metabolism, is a potent blood and liver cleanser, assists in healthy weight loss and is packed with nutrients. I love cooking with lots of spices so this appeals to all the senses. Plus it’s a breeze to make. Make a big pot and freeze so you always have it on hand. Start with a small bowl as this is deceptively filling.
Ingredients
1 cup basmati rice (I like tilde brand in the blue bag)
½–1 cup yellow split mung beans soaked overnight, then
2 tablespoons coconut oil
2 tablespoons fennel seeds
1 tablespoon each cumin seeds, ground turmeric, black mustard seeds
2 tablespoons chopped fresh ginger
5–6 cups water, more if adding extra veggies
2 onions, diced
2 cloves garlic, crushed
1 cup spinach
1 cup each (or more—I LOVE my veggies): carrots, sweet potato, celery
2 teaspoons sea salt, to taste
Method
Rinse rice and beans well and set aside. In a large pot, warm coconut oil over medium heat. Once oil has warmed, add fennel, cumin, turmeric and mustard seeds. Stir well, once the mustard seeds start to pop add ginger water, then rice and beans.
Cover and bring to boil. Stir and set timer for 20 minutes to allow rice and beans to cook at medium heat, a nice simmer.
While the rice and beans are cooking, chop the vegetables.
Once rice and beans are cooked, add vegetables and mix well. Add more water if necessary (depending on how many veggies you added), then cover and allow vegetables to cook to finish the dish, about another 20 minutes or so. The finished consistency should be rich, thick, and soupy.
Serve with a squeeze of lime and salt to taste.
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