The spices in this dish all support the digestive tract and increase your nutritional uptake from the rice and mung dal.

Ready for my best restorative breakfast recipe?

It’s called “kitchari.” I like to call it, “Ayurvedic Re-set.”

Easy to digest, nourishing and easy to make.

I learned to make kitchari from Dr. Vasant Ladd in 1996 while doing a 10-day panchakarma retreat at the Ayurvedic Institute. I felt so light and healthy after eating kitchari for 10 days. Now it is a regular part of my diet.

Kitchari is especially good for times when you may not feel well, or are recovering from a cold. Or maybe you’ve overindulged and it’s time to take it back a notch.

On my self-care days when I’m taking things a little easy or doing some herbal bathing, I like to eat lightly, and kitchari is the perfect meal.

Kitchari is an amazing re-set. It’s easy to assimilate nutrition. It is easy on the digestive tract, so it gives your gut a little rest, but you are being fully fed.

I love the simplicity of kitchari. It’s not full of a ton of flavor, but it’s one of those foods that you know you are taking good care of yourself when you eat it.

Start with some basmati rice, but don’t get tripped up on what kind of rice to use. Use whatever rice you like. Next find some split yellow mung dal (mung beans). An easy to digest legume, they are light, and you never feel heavy or bloated when you eat them. They don’t cause gas like many other legumes do.

Make sure you soak the rice and mung dal over-night in water and a little apple cider vinegar, which makes them even more digestible.

The spices in this dish all support the digestive tract and increase your nutritional uptake from the rice and mung dal. One of the main things about the spices is their carminative effect. Carminative spices help increase the flow of blood, oxygen and energy to the digestive tract, so you can digest your food better.

The cardamom pods are moistening and soothing and add a mildly sweet flavor to the kitchari.

Mmmmmm, can you smell the spices? I am getting hungry! Watch the video and let me walk you step by step through making this delicious, nutritious, nourishing breakfast or lunch.

Ayurvedic Re-Set Breakfast

Course: Breakfast
Author: Kami McBride

Ingredients

  • 1 cup basmati rice
  • 1 cup yellow split mung dal
  • 1 tbsp apple cider vinegar
  • 6 cups broth or water
  • 1 tbsp ghee
  • 1 tsp turmeric
  • 1 tbsp grated ginger
  • 10 crushed cardamom pods
  • 1 pc bay leaf

Instructions

  • Rinse rice and split mung beans twice
  • Put rice, mung dal and apple cider vinegar in bowl and soak in twice as much water overnight
  • Rinse rice and mung dal beans again
  • On medium heat, melt 1 tablespoon ghee in a pot
  • Add turmeric, ginger, cardamom and bay and cook for 1-2 minutes until spices release aroma
  • Add rice and mung dahl and mix everything together well
  • Add water or broth
  • Bring to a boil, then turn down to lowest heat and let cook on lowest heat until liquid is gone (about 25 minutes)

 

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