Kitchari - Ayurvedic reset | yogatherapyworks

Ingredients

• 1 cup basmati rice (if your digestion is good brown basmati is preferable – if weaker, or challenged at the time – go with white basmati)
• 1/2 cup mung daal (yellow split mung beans)
• 2 1/2 – 3 cups water (more water creates a soupier texture – less creates a thicker kitchari)
• 1 large bay leaf
• 1 tsp cumin seeds
• 1/2 tsp ajwain seeds
• 1/2 tsp fennel seeds
• 1 tsp ground turmeric (fresh grated turmeric is even better)
• 1-3 tsp fresh ginger grated (use less if your pitta dosha is high)
• 1 tsp fresh garlic crushed (omit if preferred – I often do)
• 1/2-1 tsp ground cumin
• 1/2-1 tsp chilli powder or 1 milder dried chilli (omit if pitta dosha is high)
• 1/2 tsp ground black pepper (omit if pitta dosha is high)
• Once cooked: 1-3 tbsp fresh ghee (use flax or hemp seed oil if you prefer a vegan option)
• 1-2 tsp salt to taste (add at the end of cooking)
• Fresh coriander leaves chopped if available and to your taste