Healing and Cleansing: Indian Kitcheri, the Vegetarian's Chicken Soup
The basic kitcheri recipe boasts various adaptations. In Ayurveda, our diet classifies into three groups: foods hindering digestion (Poison), those aiding digestion (Medicine), and neutrals providing nourishment without direct aid. Kitcheri is exceptional, falling into both neutral and medicinal categories, offering nourishment while supporting digestion with its spice blend. It's revered for internal cleansing and becomes a go-to during illness or stressful times, akin to the Indian chicken soup for vegetarians!
Ingredients
½cupsplit yellow lentils (mung)
½cupsplit red lentils (masur)
½cupBasmati rice
7cupswater*
1tspsalt
1tspturmeric powder
2tbspghee (clarified butter) or healthy oil
1tspblack mustard seeds (optional)
1tspcumin seeds
23green onions, chopped
1tbspginger, finely minced
1tsptomato, chopped
1tspgaram masala
Handful fresh cilantro, chopped
Directions
Combine both lentils and rice in a medium bowl. Rinse thoroughly a few times and drain out the water. Transfer to your vita clay pot.
Meanwhile, heat the ghee or oil on medium heat in a saucepan. Sauté the mustard seeds and cumin seeds until the mustard seeds begin to pop. Add ginger and onion and sauté for 5 to 6 minutes. Transfer to your clay pot cooker.
Add the rest of ingredients to your clay pot. Set on stew or fast to cook for 40 minutes or an hour.
Add the masala mixture to the porridge. Stir in garam masala and fresh cilantro. Serve hot with a squeeze of fresh lime if you like.
Note:
Kitcheri tends to thicken upon cooling in clay pot.
Adjust the water quantity to achieve your preferred consistency (More water results in a thinner texture).
For weaker digestion, a thinner consistency is recommended.
