Nourishing Kitchari

Kitchari is a pure and balancing food.  Nutrient-dense and a perfect protein, warming and easily digestible - this is the perfect thing to stock up on. Much the like the congee, it can be cooked with rotating seasonal vegetables and spices and has a lot of flexibility to add more spice and change things around. There are a zillion kitchari recipes. Pretty straightforward to prepare - just soak the rice and mung the night before and rinse them really well. 


INGREDIENTS

1 Can Coconut Milk, full fat

2 Cups Chicken Stock

3 Cups Bone Broth

1 Cup Basmati Rice, Organic (soaked and well rinsed)

1⁄2 Cup  Split Mung Bean/Dal (soaked overnight)

2 Cups Seasonal vegetables (chopped - sweet potato, carrot, squash would all be great. Leafy greens** too!)

1 TSP Good salt (Himalayan or kosher) -you may want to add more in the end. 

2 - 3 TBS Ghee (lots!!)

1 to 2 TBS Kitchari Spice Blend

Fresh cilantro or parsley to garnish (optional)


STOVETOP METHOD

  1. Toast spice blend with some ghee until spices begin to be aromatic (you can skip this step and add the spice blend in with the rice and mung). This just adds another level of flavor.

  2. In a large saucepan, boil the bone broth, coconut milk and 1 cup of the chicken stock on high heat and then bring down to a soft boil. Leave 1 cup stock aside to add as needed.

  3. Add rice and mung to boiling water along with spices. Allow water to come back to a boil and then reduce heat to low.

  4. Add hard starchy veggies (if using them)

  5. Partially cover and simmer for 20 minutes without stirring.

  6. Check consistency after 20 min and add water if needed (Dal needs to be submerged in liquid).

  7. Quick-cooking vegetables like greens, asparagus etc. can go in now and partially cover to simmer for 10 min.

  8. When serving, top with a variety of toppings such as marinated chicken thighs, more veggies, soft cooked egg).

  9. Be sure to add lots of ghee and feel free to add more spices, salt and pepper to adjust to taste.

INSTANT POT METHOD:

  1. Turn on saute function on IP, place about a tsp of ghee. Toast spice blend with some ghee until spices begin to be aromatic (you can skip this step and add the spice blend in with the rice and mung). This just adds another level of flavor.

  2. Add in mung and rice, saute around for a minute. Add the liquid and vegetables.

  3. Cover IP and hit porridge setting (20 minutes), let natural release (but don't stress about this if you are in a hurry, you can quick release). Kitchari will thicken up as it cools.

  4. When serving, top with a variety of toppings such as marinated chicken thighs, more veggies, soft cooked egg).

  5. Be sure to add lots of ghee and feel free to add more spices, salt and pepper to adjust to taste.


NOTES:

  • When to eat: This is one of the perfect for foods to eat after baby! Literally right after the Golden Hour if you are feeling up for food

  • Freezer Friendly or Fresh: Both are great but we recommend stocking the freezer with this meal.

  • Variations/ Modifications: Kitchari should have a soupy, soft consistency similar to porridge. As I mentioned above, feel free to experiment - go heavy on the spices if you prefer, swap out the veggies. This is essentially calling for about 6 cups of liquid so you can divvy up the liquid differently than listed above. This is just what I typically do. See post about Toppings for porridge. You can also top with nuts (cashews toasted in sesame oil are great), nuts and seeds, a splash of aminos, maple, honey go well on it as well. When reheating, it's great to do so on the stove top by adding fresh broth to loosen it up. Otherwise, water or stock will work as will a microwave.