Kitchari for When the Weather Warms Up

Spring is a wonderful time for a cleanse, but for some, the weather does not change until well into summer. Ireland has had the best summer this year, and this light, nourishing dish is easy on the digestive system and simple to make when it is too warm to use the oven. This recipe serves two.

Ingredients

Kitchari

• 2 Tbsp. ghee or olive oil
• ¼ tsp. coriander powder
• ¼ tsp. cumin powder
• ¼ tsp. fennel powder
• ½ tsp. turmeric powder
• ½ tsp. salt (to taste)
• 1 pinch pepper
• ½ cup white basmati rice
• ¼ cup split mung beans
• 4 cups water

Vegetables

• 1 Tbsp. ghee or olive oil
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• ½ thumb ginger, minced
• 1 cup broccoli florets
• ½ cup pink radish, cubed
• 1 pinch salt (to taste)
• 1 pinch pepper
• Water to cover vegetables (about ½ cup)

Method

For the kitchari

1. On the stovetop, combine all ingredients and cover with water
2. Let mixture come to a boil
3. Bring heat down and simmer for 10 minutes or until the beans are soft
4. Remove kitchari from the heat and let rest for 10 minutes

For the vegetables

1. Heat the 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 30 seconds, add the broccoli to sauté
5. After 1 minute, add the radish
6. Add water to cover the vegetables halfway
7. Let mixture come to a boil, then turn the temperature down to a simmer
8. After simmering for 3-5 minutes, turn off the heat
9. Let vegetables cool with lid askew for 5 minutes
10. Serve with kitchari
11. Enjoy