Kitchadi

​Kitchari is an old Ayurvedic dish known to heal things from the common cold to digestion, The protein and nutrients packed in the lentils and herbs really bring us back to life.  I personally like to make this dish when my body is naturally cleansing (ovulation).  It's easy to digest, filling and oh so nourishing! Try this recipe I learned in India and tell me what you think!

Ingredients​

• 1 cup split yellow mung lentils
• 1 cup basmati rice
• 2 tbsp ghee 
• 1 tsp mustard seeds​
• 2 tsp cumin seeds
• 6-8 cardamom pods​

• 2 tsp ginger grated
• 1 tsp turmeric
• 2 tsp fennel seeds
• 2 tbsp cilantro chopped
• 2 tsp salt
• 3.5-4 cups water
• Pinch of asafoetida​

Instructions

1. Gently scrub and rinse the lentils (until water runs clear (about 2-3 times). Soak overnight. This helps make the lentils digestible.
2. Crush the cardamom to crack its shell
3. On medium-high heat, heat your pot and add the ghee. When the ghee is warm, add the mustard seeds, cumin seeds, fennel seeds, cardamom, and ginger.
4. ​Stir until cumin is slightly toasted and you can smell the aroma from the spices. About 20-30 seconds. 
5. Add the lentils, turmeric, salt, asafoetida, and water.
6. Stir and bring to a boil, then cover and let this simmer on medium-low for about an hour or until the lentils are soft.  
7. Add the rice and cook until the water is absorbed. Depending on how long the lentils were soaked, the water quantity may need to be adjusted. It’s okay if the rice turn out a little soft. 
8. Top with a little chopped cilantro, prior to serving warm.