My first Kicharee – Ayurvedic Here I Come!

Kitcheree 300x225 My first Kicharee   Ayurvedic Here I Come!Lucky me needed to change my diet. After completing a 14 day Master Cleanse my body was quite out of balance, running very hot and in need of re-building. So, I sought the advice of an Ayurvedic Practitioner who recommended I eat Kicharee every day, plus some other foods like cucumbers, Ghee and lots of very cooked veggies.
The grain recommended was either Quinoa, Millet or white Basmati Rice. Kicharee is made with Mung Dahl, Basmati rice, and fresh ground cumin, turmeric, coriander, cumin and fennel. These herbs ignite the digestive fire, which I needed. They are cooling as is the white rice and Dahl. The Ghee is the best part! Yum! Within a couple days I began feeling so much better. I am enchanted with the herbs and love grinding them fresh. I have found so many other ways to use them with vegetables and grains as well. I even put them in my dehydrated crackers!

Here is my first simple recipe:

1 cup Mung beans (yellow split beans are best)

1 cup White Basmati Rice or Quinoa

1 tsp each: Cumin, Fennel, and Coriander seeds (add Mustard but remember it is warming)

1 1/2 tsp ground Turmeric

Salt to taste

1-3 tsp fresh grated Ginger (easy on the ginger if you are running hot)

Garlic is optional (I personally do not use garlic)

6-8 cups water

1-3 tbsp Cilantro

Soak and drain mung beans for 1-4 hours – not more than 4 hours. Rinse mung and rice 2 to 3 times before cooking.

Melt 1 tbsp Ghee in deep pot over medium high heat. Add seeds. Ghee should be hot enough so that the seeds sizzle. Add turmeric powder (or fresh) and saute for a couple minutes. Cook. I like to let them sizzle for a few minutes before moving ahead. You may need to turn down the heat so that they don’t  burn. When you think the flavors have been released:

Add rice and mung beans and saute for 30 seconds. Add water (water content can vary according to how yo like your Kitcheree (thin or thick) and bring to a boil.

Turn down the heat to let them simmer.

Add root veggies (carrots or any other veggies you might like). Cover and cook for 20-30 minutes.

Serve topped with sun dried coconut, Cilantro, a scoop of plain yogurt and lemon or lime juice!

My favorite is lots of Cilantro and fresh lemon juice.

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