We all have childhood memories linked to food. For me, it’s my mother’s stuffed paratha’s on Sunday mornings, ochre, saag and daal on weeknights and kitchari whenever I felt under the weather.
Cleansing and nourishing, Kitchari is an Ayurvedic staple and the perfect dish to get you through January without feeling in any way deprived. It is the perfect addition to daily routine due to its healing properties and its easily digestible nature. This comforting meal is also a complete source of protein (as it combines legumes with grains), so the is great for energy levels (particular if you are vegan) and its great for the immune system.
Kitchari is a sattvic food that is balancing to all tissues and all dosha. It is best eaten for 2-4 consecutive days. When I recently made a batch for the team, the neighbours and the dog!
In ancient traditions, this delicious meal has also been given as part of panchakarma – Ayurveda’s ancient mind-body, cleansing and rejuvenation practice to strengthen the digestive and immune systems, restoring balance and wellbeing. Making this recipe a perfect balance for anyone who wants to restore and heal any element in your life.
Mother’s Quick and easy Kitchari
Split mung beans: most the major supermarkets now sell this daal and you’ll certainly find it on-line. You can use yellow and I used green, as it has a delicious nutty, creamy flavour.
Ghee: if you don’t have ghee, you can use a vegan-friendly oil. If you do have ghee, you would use it to cook and to add a small dollop on the top of your dish just before eating.
Follow us on Instagram to watch it being cooked by Anita in her home!