Discover Kitcharee soup – a delicious and nutritious recipe from the Ayurvedic tradition
Ayurveda is the ancient Indian system of holistic medicine. Ayurveda places great emphasis on the therapeutic powers of food, and kitcharee (also spelled kitchari and kichadi) is a nourishing soup from the Ayurvedic healing tradition. Ayurvedic practitioners consider kitcharee to be one of the best foods for restoring digestive health.
Kitcharee is a stew made with rice cooked in plenty of water or broth. It is very similar to “congee”, a type of rice porridge or porridge that is eaten in China and many other Asian countries. Like congee (and chicken soup for many Americans), kitcharee is considered a comfort food for those who are tired or ill, and it aids in detoxification due to its easy digestion.
In addition to rice, kitcharee typically contains protein-rich mung beans, nutrient-dense vegetables and tubers, and a host of herbs and spices that improve digestion and help with the elimination of toxins.
Kitcharee is especially suitable for cleansing and can be eaten as the sole source of nutrition during a mini-fast or “detox”. There are many recipes for kitcharee, and this is one of my favorites. If you want your kitcharee to be too “thick”, you can add more water and cook it longer. You can also increase the liquid and cook your kitcharee in a slow cooker overnight for a delicious and healthy breakfast.
1 cup yellow mung beans, split
1 cup brown rice or basmati rice
6 cups of water
1 tablespoon coconut oil or ghee
1 tablespoon grated ginger
2 parsnips, diced
1 cup daikon radish, diced
6-inch piece burdock root, peeled and minced
1 bunch finely chopped kale 1 tsp. cumin seeds
½ teaspoon cumin
½ teaspoon mustard seeds
1 teaspoon coriander
1 teaspoon turmeric
½ teaspoon cayenne pepper
Himalayan or marine salt and pepper to taste
Chopped fresh coriander for garnish
Rinse the mung beans and rice in cold water. Place in a large pot of water and bring to a boil. Reduce to a simmer. Heat the oil or ghee in a large skillet. Add the onion, garlic, ginger and spices and sauté for a few minutes. Add water if necessary to prevent the spices from burning. Add to the rice and beans, and then add the rest of the vegetables. Simmer for about 40 minutes, stirring occasionally, until beans and vegetables are soft.