Kitchari is a word used to describe any dish made with a mixture of rice and beans. This Cleansing Summer Kitchari is a central part of The Joyful Heart Cleanse, our favorite way to enhance summer health. This recipe contains a blend of split mung beans, long grain rice and a blend of indian spices.
This cleansing food is a complete protein that will keep blood sugar stable whether you’re moving through your summer week or specifically cleansing your body with nutrition and mindfulness.
I love this recipe while I am shifting into the heat of the summer because it is filling and nourishing, while still tasting fresh. I actually like it cold!
- ¼ cup split mung beans (dal) - split yellow beans or red lentils
- ½ cup organic long grain or basmati rice
- 6-8 cups filtered water
- 3-4 cups fresh, organic, seasonal vegetables (spinach, kale, carrot, sweet potato, asparagus, celery, green beans, summer
- squash or zucchini)
- 1-2 tablespoons blend of cumin, coriander and fennel seed ½ tsp turmeric
- 1 tablespoon chopped ginger root
- 1 tsp natural salt
- Handful of fresh cilantro leaves optional: 2 tsp coconut oil or ghee
- Carefully pick over rice and beans to remove any stones. Wash each separately in
- at least 2 changes of water.
- Add the water to beans and cook uncovered to a light boil.
- When beans begin to split open add rice and cook 15-20 minutes over medium
- heat, stirring occasionally as it thickens
- While that is cooking, cut the vegetables into smallish pieces.
- Add the spices and vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
- Stir together to release the flavors.
- Add the salt and chopped fresh cilantro and serve.