Kitchari

I learned this recipe in my Ayurveda Class at Shakti School. An Ayurvedic cleanse would consist of mainly 0f this meal for a week. Not sure if I have it in me to eat this for a week, but if I was sick, I most definitely would do it. This meal is very nourishing and really yummy and satisfying. The rice and mung beans make up the base and then you can add different combinations of spices, herbs, and cooked vegetables that sound good to you.

Ingredients

• 1/2 cup basmati rice

• 1 sweet potato, diced

• 2 tbsp ghee or coconut oil

• 1 clove garlic

• 1/4 cup of chopped onion, shallots, or leek (I use whatever I have on hand)

• 1/2 tsp caraway (ajwain) seeds crushed

• 1/2 tsp turmeric

• 1/2 tsp fresh ginger chopped (or powder)

• 1/4 tsp cayenne pepper

• 1/4 tsp salt

• 2 1/2 cup water or broth

This particular recipe is for an instant pot, but can be made on the stove as well.

1. Add the ghee or coconut oil to instant pot and saute onion until soft.

2. Add spices and garlic and saute until aromatic.

3. Add rice and sweet potato and saute for a minute.

4. Add broth or water and mung bean. (You can add more water if you want your kitchari soupy. I like mine more like a creamy rice texture so I don’t add more).

5. Cook in your instant pot for 20 then let sit for 5 min then release pressure.

6. Saute your veggies on the stove and serve on top of rice mixture with desired garnishments.

7. Garnish with...pesto, cilantro, toasted pine nuts or pumpkin seeds, toasted coconut flakes, or whatever sounds good AND sautéd veggies.