Spring Kitchari

I eat Kitchari for 3 days at the beginning of the Spring season to reset my digestive system and give it a well-deserved break from heavier Wintertime foods. It’s a complete, nourishing, balancing meal you can enjoy anytime.

In the Spring, you might want to spice up your meals a bit to help your digestion along. This Kitchari recipe uses Ginger and Hing (also known as asafoetida) to create more warmth. Hing is a resin you can find in a powder form, and it’s a great alternative to garlic for those who may not be able to digest alliums easily.

1 cup Basmati Rice

1/2 cup Split yellow Mung dal (beans)

1-2 tsp Cumin seeds

1 tsp Coriander seeds

1 tsp black Mustard seeds

1 tsp Turmeric powder

1 - 2 tsp fresh grated Ginger

1/4 tsp Hing (Asafoetida)

2-3 Curry leaves

2-3 sprigs fresh Rosemary (or 1 tsp dried)

1 Tbsp Ghee

Lime

handful of fresh Cilantro (optional)

Salt and pepper to taste

The night before: Place beans and rice in a large bowl filled with cool water and soak 8 hours or overnight.

The day of: Drain and rinse beans and rice. Melt ghee in a large pot over medium heat. Add spices and stir for 1-2 minutes until the mustard seeds begin to pop. Add rice and mung beans, and stir to coat with ghee.

Add 3 cups of water, hing, curry leaves, and rosemary, and bring to a boil. Bring to a boil, then reduce to simmer for about 30 minutes until beans and rice are thoroughly cooked. Stir only occasionally so the mixture doesn't get pasty. Using less water creates a drier pilaf texture. Add more water for a soupy consistency, or if the water gets absorbed before rice and beans are thoroughly cooked.

Serve with chopped fresh cilantro, cooked seasonal vegetables (if desired), a squeeze of lime, and salt and pepper to taste.