I was first introduced to kitchari when I visited the incredible ayurvedic haven that is Down Dog Healing Café. Kitchari is an Indian dish that, according to the café’s owner Kei, is like the chicken soup of Ayurveda.
It’s the main ayurvedic dish due to its incredibly nourishing yet easily digestible qualities. Kei’s was so delicious and I honestly have not stopped thinking about it since that day. I have not the slightest clue why it took me so long to do so, but I finally decided to try making my own.
From what I’ve read here and there, there’s definitely room to change up the recipe to your liking – and to what best suits your body. You can interchange ghee and coconut oil, and choose whichever vegetables are best for your constitution. Since I haven’t yet had my ayurvedic consultation with Lilavati, I’m not certain which vegetables I should be incorporating… so I just stuck to the ingredients Kei had used on the day I sampled it (though she changes which vegetables she uses daily), and added some carrots.
I used basamati rice, red lentils, kale, butternut squash, turnips, carrots, coconut oil, turmeric, coriander and Himalayan sea salt.
I cooked the rice and red lentils separately, added the vegetables, oil, and seasonings in with the red lentils, and combined everything once all was fully cooked.
This dish is fantastic. Light yet filling… a dish that energizes instead of weighs down, just as nature intended. With each bite I took, my body just felt good – it seemed to somehow soothe my insides. Now that I know how easy this is to make (and how brilliant it tastes), I’m planning to incorporate it into my daily diet. I’m excited to experiment with ingredients and proportions and find out what’s best for me.
Have you guys ever made your own kitchari? Let me know if you have any tips :)
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