KitchariWe’ve been hearing lots about cleanses lately and usually they involve severely limiting food intake.  I’m not into that!  I like this Ayurvedic cleansing recipe because it allows you to be fully nourished while you detoxify, warm, and balance your body.  Allow the preparation of this meal to be a moving meditation for extra satisfaction.  Food is medicine!

2 Cups Green Whole Moong Beans

1 1/2 Cups Quinoa (optional)

1 Tablespoon Extra Virgin Coconut Oil

2 Tablespoons Black Mustard Seeds

2 Tablespoons Fennel Seeds

3 Tablespoons Cumin Seeds

2 Tablespoons Coriander Seeds

3 Tablespoons Turmeric

4 Carrots

4 Stalks Celery

2 cups other seasonal hard veggies such as asparagus or butternut squash

Leafy greens to be added to each meal: kale, spinach, arugala, collards.  These can be water sautéed, steamed, raw or wilted by placing under hot kichari.

Measure out 2 cups of moong beans, and pick through them, looking for tiny rocks or other pieces of debris that can be found in any dry bean.  Place beans in colander and rins while massaging the beans, until water runs clear, for about 2 minutes.  Notice how the beans feel in your hands and how the water makes them shine.  Place the beans in a large bowl and fill bowl with water so that the beans are covered with at least 2-3 inches of water.  Let soak overnight or for 24 hours.  The beans will double in size.

When you are ready to cook your kichari, clear your mind of all negative thoughts.  Clean your kitchen so that you can prepare this dish with a clear mind.  If children are around, involve them in the cooking process if you can do it with out getting stressed.  Drain moong beans and rinse until water turns clear.   Peel and cut carrots into chunky circles.  Cut celery into smiles.

Place a large pot or skillet, something you’d make a large soup or stew in, over a medium heat flame.  Add coconut oil and mustard seeds, fennel seeds, cumin seeds and coriander seeds.  Toast seeds until fragrant and they begin to pop.  Add beans, 8 cups of water, turmeric, carrots and celery. Bring to a boil and reduce to a simmer for 10 minutes.

Add other seasonal hard veggies and quinoa, if using.  Cook for an additional 35-45 minutes until beans are very soft.

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