I first had this when I was at a yoga retreat in Australia. It stems from Ayurveda and is known as ‘food of the gods’ due to its healing properties. Kitchari has been used for thousands of years to build and rejuvenate the body. Click To Tweet
A nourishing staple for babies, elderly, the sick and the enlightened. It is used by yogi’s to assist them with cleansing, detoxing and even deepening their spiritual practise.
I make it when my digestion needs a detox, if I have been eating too much junk, or travelling and had too much bread and other things which my tummy don’t really agree with. My digestion has always been troubled since I came over to England, this is one of the reasons why I went vegan, as meat and other animal foods are acidic and are hard to digest.
I have learned that yogi’s, especially the Krishna’s who I was staying with, stay away from mind agitating and stimulating foods such as garlic, onions and spicy foods. Whereas mushrooms do the opposite and dull your mind, robbing you of mental clarity and lower your chakra vibrations.
The reason why it is so nourishing and easy on the digestion is because is it a soupy-risottoy consistency made from easy on the gut red split lentils and white rice.
So having eaten yogi food for the 5 days that I was at this retreat, I got to see the effect it on me. I had clarity of my mind, and overall my well-being state was improved, with just 5 days! Yes, all the long meditations, daily yoga and being surrounded by such light, soulful spirits did help, but I always believe that food is key in our well-being.
Having said all that, this is why I don’t use garlic or onion or any mushrooms or chilli in this recipe, but of course you can and substitute coconut oil for ghee, which is what yogi’s use actually.
I tend to use whatever veggies I’ve got in the fridge. So carrots, courgettes, broccoli, beans, tomatoes.. As it is a risotto consistency, so whatever would work well in that.
- 50g red lentils
- 100g basmati rice
- 1 tbs of coconut oil (ghee is used in the traditional recipe)
- 1 tsp ground ginger
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp turmeric
- 1/4 tsp coriander powder
- Pinch of asafoetida powder
- 750ml of water
- Pinch of Himalayan pink salt
- Half of Kallo Broth Cube
- 1 Carrot
- 1 Small Courgette
- Handful of Green Beans
- Handful of Spinach
- Handful of Fresh Coriander
- Wash the lentils and the rice.
- Heat the coconut oil on medium heat in a non-stick pan.
- Fry the fresh ginger, cumin seeds and mustard seeds first.
- Then add the chopped vegetables and the rest of the spices.
- Add the rice and the lentils.
- Then add the water and the broth cube, stir and cover with a lit and let it summer for around 10 minutes.
- Add the spinach and close the lid again, turning the head down to low and allowing majority of the water to absorb, but it should still be a soupy consistency, do not stir.
- Enjoy warm with some sprinkled fresh coriander on top for added health benefits.
- Great tip: Try having only this for a couple of days and see how your digestion feels after.