I recently discovered a delicious dish called Kitcharee. Kitcharee (also spelled Kitchari and Kichadi) is a nourishing soup from the Ayurvedic healing tradition. In Ayurveda, it is considered one of the best foods for restoring digestive health. Read on to find out how to make the ayurvedic recipe Kitcharee. 

How To Make The Ayuverdic Recipe: Kitcharee

There are many ayuverdic recipes for Kitcharee, here is my current favorite. If you would like your kitcharee to be very “soupy”, you may add more water and cook it for even longer.

- By Dr. Winifred Abramson

Kitcharee
1 cup of split yellow mung beans
1 cup white basmati rice (white rice is considered easier to digest than brown rice)
6 cups water
1 Tb. coconut oil or ghee
1 Tb. ginger, grated
2 parsnips, diced
1 cup daikon radish, diced
6 inch piece of burdock root, peeled and chopped
1 bunch of kale, chopped fine
1 tsp. cumin seeds
½ tsp. cumin
½ tsp mustard seeds
1 tsp. coriander
1 tsp. turmeric
½ tsp. cayenne pepper
Himalayan salt and pepper to taste
Fresh chopped cilantro for garnish

Rinse mung beans and rice in cold water. Place in a large pot with water and bring to a boil. Reduce to a simmer.  Heat oil or ghee in a large skillet. Add onions, 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, then add the rest of the vegetables. Simmer for about 40 minutes, stirring occasionally, until beans and vegetables are soft.