A balancing comfort food, filled with fibre, protein and complex carbohydrates. Kitchari is often given as an Ayurvedic remedy to people who need rejuvenation from chronic exhaustion, poor digestion, or an over-toxic system. This seriously tasty kitchari offers warmth and spices that benefit all three doshas, restores wellness and provides vital nourishment.
This is on my dinner plate (Well really bowl) at least once a week. I love how it tastes and how I feel after. The perfect end to the day so that you wake up energised tomorrow.
Ingredients
- 8 cups of Brown rice
- 6 cups of Moong Dal
- 1/2 cup of coconut oil
- 2 sweet potatoes cubed
- 1/4 pumpkin
- half bunch of greens of choice
- 3cm knob of ginger grated
- Juice and zest of 1 lime
- spices
- 1 tsp of cumin
- 1 tsp coriander
- 1 tsp mustard seed
- 1 tbsp turmeric
- 1/2 tsp cardamon
- 1 tsp caraway
- 2 tsp of cinnamon
- 1 tsp of fennel seed
- 1/2 tsp asafoetida
- 1/2 tsp black pepper corns
Method
- Soak rice and moong dal overnight in filtered water.
- Rinse off
- Place ginger in a large pot with coconut oil. Fry off. Add spices and continue to cook for 2 minutes to release flavours
- Place rice and moong dal into a pot. Fry off for another 3 minutes until the water has gone.
- Add Fresh filtered water until covered with about an extra 3cm over the grains
- Add cubed sweet potato and pumpkin (with skin on if its organic)
- Cook until porridge consistency (about 40 minutes)
- Once cooked stir in greens and lime juice/zest
- Serve with yoghurt (I prefer buffalo with fresh mint), fresh lime, Braggs Amino acids, herbs and even a fruit chutney
About The Chef
Tash Burbury can be found cooking delicious meals at Billabong Retreat or find her at Northern Beaches markets every other Friday.
She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her at https//:www.burburywholefoods.com &
https://www.instagram.com/burburywholefoods/