Spring Kitchari Recipe

Kitchari is a delicious Ayurvedic dish that is used to detox the body. It is nourishing, simple and very easy to digest. This recipe is best made with seasonal, local ingredients and can change slightly depending what time of the year you make it and what your unique metabolic needs are.

This specific recipe is created for the season of Spring. This is the season for more bitter leafy greens and garlic which helps dry the body out to combat the wetness of that happens outside.

Ingredients:

4 cups of Organic Spinach

2 Medium Carrots chopped

2 tsbp Fresh Ginger

1 Cup of Mung Dahl or Red Lentils

1/2 cups of Basmati Rice

2 tbsp Ghee

2 cloves of garlic

1 tsp each: Turmeric, Fennel, Coriander, Cumin, Mustard Seed

Sea Salt to taste

Directions:

In large pot, heat ghee on medium heat.

Add spices.

Add garlic and ginger.

Add Carrots, spinach and Mung Dahl and stir altogether.

Add 5 cups of filtered water and let simmer for 20 minutes.

Add rice and stir.

Add 1 cup of water or more if needed.

Cook all until soft, about 20-25 minutes. Season with Sea Salt, cilantro and saurkraut.

Enjoy!