a simple, aromatic, gently kitchari to enjoy anytime, any season or post cleanse
Gently scrub and rinse moong and rice until water runs clear (about 2-3 times). Soak for at least 20 minutes, preferably overnight. This helps make the lentils even more digestible and helps remove excess starch.
On medium-high heat, warm your pot and then add the ghee. When the ghee is very warm but not smoking hot, add the mustard seeds, here them crackle and then quickly add curry leaves, cumin seeds, cardamom, and asafoetida Stir until cumin is slightly toasted and you can smell the aroma from the spices. About 20-30 seconds. (This stage can also be done in a rice cooker)
Add the moong and rice (strain out the water its been soaking in), ginger, turmeric, salt, cilantro, and fennel powder, and water. Stir and bring to a boil, then cover and let this simmer on medium-low for about 20 minutes or until rice and lentils are cooked and 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.
If using a rice cooker, close the lid and begin the cooking process after adding the water, make sure to mix all the ingredients before closing the lid.
Top with a little chopped cilantro, prior to serving warm.
Post Cleanse 'Ayurvedic' Khichadi or Kitchari https://chitchaaatchai.com/food/recipes-ayurveda/kitchari/post-cleanse-ayurvedic-khichadi/