Kitchari recipe

With the change of season comes a shift in our energy and as the days get shorter and the weather gets colder in Autumn and Winter, a cosy and comforting cleanse is the perfect way to nourish this change.

My all time favourite cleanse in Autumn is the Kitchari cleanse as it is warming whilst also nutritionally supportive of my busy daily schedule, and this family friendly meal even gives the benefit of being a one-pot wonder which reduces my workload in the kitchen.

The Kitchari cleanse is an ancient Ayurvedic cleanse which reignites the fire, or Agni, in the digestive system and by reducing the energy needed to

break down foods it allows the body to spend this energy on detoxifying and healing.

Added benefit is the mung beans ability to remove toxins from the intestine and when combined with basmati rice, they provide a ‘complete’ meal with all the fibre, protein and nourishment the body needs in very soothing and digestible form.

This cleansing method not only works to support the digestive system and detoxify the body, but it has benefits for the lymphatic system, the immune system, and it even rejuvenates the nervous system.

My favourite Kitchari Recipe:

4 servings

2 teaspoons each mustard seeds and cumin seeds

1 teaspoon each coriander seeds and fennel seeds

1 teaspoon black pepper

1 tablespoon grated ginger root

1 tablespoon grated turmeric root

2 tablespoons of ghee (plus extra to serve)

1 teaspoon of black pepper

1 cup split mung beans

½ cup white basmati rice

2 bay leaves

6 cups water

1 teaspoon each Himalayan salt

Handful of fresh coriander and fennel fronds to serve

1. Pre soak the mung beans and rice together over night then rinse until the water runs clear

2. Dry roast the mustard, cumin, coriander and fennel seeds in a small pan until they become fragrant and then using a mortar and pestle or a spice grinder finely grind the mixture into a powder

3. Heat the ghee in a deep casserole dish or large pot then add the rice, mung beans and all of the spices, gently coating the beans and rice in the spice mix

4. Now add the water and bring the mixture to a boil before turning the heat to low. Cover the pot and continue to cook until the rice is soft, about 30-40 minutes

5. Once the kitchari has finished cooking, stir in the salt

6. Prepare each bowl of Kitchari, finishing with a generous dollop of ghee and garnish with the fresh herbs.