This is a delicious take on kichari that I often have for breakfast, especially when I’m doing a seasonal Ayurvedic detox. Enjoy it anytime you want something nourishing and easy-to-digest.

Kichari (or kitchari or kichidi) is an Ayurvedic staple. It’s a simple and complete meal of rice, beans and spices. Here I use wild rice and sweet potato for a dish that is naturally sweet and satisfying.

Breakfast Kichari with Wild Rice and Sweet Potato

Makes about 2 servings

1/4 cup split yellow mung beans
1/3 cup wild rice
1 1/2 cup sweet potato, peeled and cubed (about one small sweet potato or half of a larger one)
1/2 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp cardamom

To serve:
Ghee
Maple syrup
Sprinkle of Himalayan pink salt or sea salt

Instructions

Soak rice and beans in 2 cups water overnight.

Bring 1 1/14 cups of water to boil. Add rice beans, sweet potato, and spices. Once it comes to a boil again, turn down heat to simmer partially covered for 25 minutes, until rice and beans are tender and cooked through.

Do not stir while cooking kichari. Stirring can produce a paste-y consistency. If needed, add another half cup water at a time until cooked.

Turn off heat, then add in 1 tsp each of maple syrup and ghee. Enjoy warm with a sprinkle of salt on top.