The Best Ayurvedic Dish I’ve Ever Made

I finally tried Kitchari and I am obsessed! I’ve already made it twice and have had the leftovers the very next day.  I find Ayurvedic practices so inspiring and I love incorporating healing spices, and promoting health through oil pulling and massage, for example.  I’ve read “Radical Beauty” by Kimberley Snyder and Deepak Chopra twice already. While I mean to incorporate all of the practices, I often forget or get too busy with other things and fall back on my regular recipes and routines out of convenience.  Well let me tell you, Kitchari is now a part of my regular routine! I’m not kidding when I say you can literally eat this for breakfast, lunch and dinner.  In fact, during an Ayurvedic cleanse, it is encouraged to eat it 3 times a day for a few days!  Kitchari is abundant in anti-inflammatory foods and spices and that is something I look for in my meals and habits often.  Inflammation is the cause of so much dis-ease in the body and I’m always looking to incorporate anti-inflammatory effects.  THIS. IS. IT!  Not only is it an excellent dish for combating inflammation, but it’s also good for your digestion, as it’s loaded with fiber and flavor. These healing benefits also help to balance out your doshas. What is a dosha, you may ask? Read more here and take the quiz to find out which of your doshas is dominant and how to eat specifically for your dosha!  According to the Chopra website, “Doshas are a central element of Ayurveda and the basis of what makes it such a personalized approach to health. There are three Doshas—Vata, Pitta, and Kapha—each derived from the 5 elements and representative of a unique blend of physical, emotional, and mental characteristics inherent in every individual. By understanding your Dosha and creating a lifestyle accordingly, you’ll enjoy a healthier, more balanced life.”  I’m predominantly a Pitta, with Kapha close behind. I’d love to know what yours is and if you think it’s spot on! So back to Kitchari and all it’s deliciousness! I use low sodium veggie broth instead of water for a little extra flavor and my vegetables of choice at the moment are carrots, yellow onion, spinach and cauliflower. I also use red lentils instead of mung dal, which are just as good! The beauty of this dish is that you can get creative with it and mix it up depending on your mood (or what vegetables you have on hand – also a great way to use them up before they go bad). Ready to make some Kitchari?! Here’s the recipe! Let me know if you make it and what you think. 

*Serves 4

1 head cauliflower

4 large carrots

1 yellow onion

4 c spinach

1 c red lentils (or mung dal)

½ c organic white or basmati rice

1 tsp cardamom

1 tsp black pepper

1 tsp cumin

1 tsp fennel seeds

1 tsp salt

½ chunk of fresh ginger or 1 tsp ginger powder

1 tsp turmeric  

2 tbsp coconut oil

5 c low sodium vegetable broth (or water)

Rinse and chop veggies

Mix all spices together in a small bowl 

Heat coconut oil in a large pot and add the spices. Sautee` on medium heat for 30 – 60 seconds, but be careful not to burn the spices. Stir frequently.

Add in the lentils and rice

Add veggie broth and chopped veggies. Bring to a boil and reduce to a simmer with the lid on for 40 minutes. 

When done, stir a few times until it’s a porridge consistency. Enjoy!

P.S. If you make this, let me know if I should add it to the 4 Week Meal Plan, or try some of the other recipes in your customized meal plan. Message me for details!