Energizing Kitchari

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Sunday is the day of the Sun, a day for relaxing, unwinding and connecting with your inner self.

With today being the first Sunday of spring, it is the perfect time to go within and tap into your inner sunshine and radiance. The energy of the day really supports self-reflection, spiritual growth and giving yourself the time you need to restore and replenish your soul.

In order to truly rest, we have to make sure that we are tending to our digestive needs. In Ayurveda, sound digestion is paramount to health and wellness. If we’re not digesting, assimilating, and eliminating our food properly, disease can set in. Kitchari is offered as a mono-nutrient fast in Ayurveda, giving our digestive system a much-needed break from having to process all different kinds of food day in and day out. It’s considered cleansing in the sense that it allows the digestive system to rest, and it’s also nutritious and easily assimilated by the tissues.

Mung dal beans are high in protein and carbohydrates, offering satiety and energy. Protein is important for keeping the blood sugar, and therefore the mood, stable. Quinoa is easy to digest, and the ginger as well as my energizing spice blend sparks our agni, or digestive fire. The ghee (or oil) lubricates the system and further aids in digestion.

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Kitchari Ingredients:

Makes 4 servings

  • 1/2 cups yellow split mung beans

  • 1 cup quinoa

  • 1 tablespoon ghee

  • 1 tablespoon grated fresh ginger

  • 1 small green Thai Chile

  • 2 1/2 teaspoons Energizing Masala

  • 2 teaspoons of salt

  • 2 cups diced vegetables (you can combine a few) such as sweet potato, zucchini and radish

Garnishes:

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  • Lime slices

  • 3 tablespoons chopped cilantro

  • 2 tablespoons cilantro chutney

Kitchari Instructions:

  1. Soal the dal and rice in a bowl together for 30 minutes. Rinse until the water runs clear and drain well.

  2. Heat the ghee in a heavy 4 quart saucepan over low heat. Add the Energizing Masala and toast for 10 seconds, then add the ginger, curry leaves and Chile and continue to toast until they crisp up, about 30 seconds. Add the quinoa and the dal and stir frequently until the dal is almost dry. Add the salt, vegetables and 4-5 cups of water. Bring to a full boil, then cover, reduce the heat to low and simmer, stirring occasionally, until the quinoa is soft and the vegetables are cooked. If the kitchari dries out too much and begins to stick to the bottom of the pot, add more water; you’re looking for a creamy, moist consistency

  3. Garnish the kitchari with cilantro chutney, chopped cilantro and lime slices

Cilantro Chutney Ingredients:

Makes 1/2 cup

  • 2 1/2 cups coarsely chopped packed cilantro

  • 2 tablespoons fresh lime juice

  • 1 tablespoon peeled and minced fresh ginger

  • 1 green Thai chile, seeded

  • Pitted date

  • 1/2 teaspoon salt

  • 1/4 teaspoon peppercorns

  • 1/8 teaspoon asafoetida

  • 1 tablespoon olive oil

Cilantro Chutney Instructions:

  1. In a blender, combine all of the ingredients except the olive oil and blend into a creamy sauce.

  2. Sautee the olive oil with the salt, peppercorns and asafoetida to activate the spices

  3. Add the olive oil and briefly pulse to mix in

Stephanie Wright