Kitchari

This meal is my go-to when I do not have time or am low on vegetables at the end of the week. Ayurvedic tradition holds Kitchari as a soup perfect for cleansing. It is easily digestible, and it is nourishing enough to not leave one hungry during a detox. Other recipes use mung dal instead of red lentils, which I also use, but I find red lentils quick faster, so this recipe is for those without much time to devote to cooking as well.

Ingredients

• 1 Tbsp. ghee or favorite cooking oil
• 1 pinch mustard seeds
• 1 pinch cumin seeds
• ¼ tsp. garam masala
• ¼ tsp. cumin, coriander, and fennel (CCF) powder
• ¼ tsp. turmeric
• 1 pinch salt (to taste)
• 1 pinch pepper
• 1 thumb ginger, minced
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 cup sweet potato, chopped
• ¼ cup white basmati rice, rinsed
• ¼ cup red lentils, rinsed
• 1 cup greens (like kale or chard), chopped
• Cilantro, chopped (garnish)
• 1 pinch nigella seeds (garnish)

Method

1. Heat the ghee or oil in a pot on the stove at medium heat
2. Add the whole seeds to temper until brown or aromatic
3. Add ginger to sauté
4. After 1 minute, add the carrot, celery, and sweet potato to sauté
5. Once the vegetables are soft, add the ground spices, salt, and pepper
6. After 1 minute, add rice, lentils, and water until it almost covers the vegetables (about 1 cup)
7. Let soup come to a boil, then turn the temperature down to a simmer
8. After simmering for 10-15 minutes, turn off the heat and add greens
9. Let soup cool with lid askew for 10-15 minutes
10. Garnish with cilantro and nigella seeds
11. Serve with yogurt or sour cream, if desired
12. Enjoy