Kitchari Recipe

This recipe helps to build and tonify the body, helping the body become resistant to common flus and colds that arise in the winter months. Eat for breakfast, lunch, and dinner!

Kitchari Recipe:

• 10 Cups Spring Water
• 1/2 Cup Red Lentils or Masoori Dahl
• 1 Cup Millet
• 1/2 Cup Basmati Rice
• 2 Tbsp Ghee or Coconut Oil
• 1 Large Onion, minced
• 8 to 10 Garlic Cloves, minced
• 1 Burdock Root, thinly sliced
• 2 Pieces of Astragalus Root
• 2 Carrots, sliced
• 2 Cups Butternut or Kabocha Squash (Leave the skin on the Kabocha!)
• 5 Slices of Fresh Ginger (1/2 inch thick)
• 4 Tbsp Parsley, minced
• 2 Tbsp Fresh Cilantro, minced
• 2 Tbsp Nettles
• 2 tsp Mustard Seed
• 1 tsp Tumeric
• 1/3 Cup Arame Seaweed
• 1  1/2 tsp Coriander Powder
• 1  1/4 tsp Cumin Powder
• 1/4 tsp Saffron
• 1/4 tsp Black Pepper
• 1/4 Cayenne Pepper
• Pinch of Asafoetida
• Sea Salt, Bragg’s or Tamari to taste

Rinse grains well. Saute onion, burdock & garlic in ghee/coconut oil. Add cumin, coriander, turmeric, asafetida & mustard seed – satue for 2 to 3 more minutes. Add water and grains, astragalus, ginger, saffron, nettles, arame. Simmer for 45 to 60 minutes on low heat. Add carrots, squash, parsley, black pepper & cayenne pepper. Check if kicharee needs more water, if so, add a cup. Simmer another 30 minutes or until veggies are tender. Remove from heat and add fresh cilantro & salt.

Wonderful warming winter food that nourishes to the core – great for strengthening our Earth and Water Elements!