Kitchari is a detox porridge mixture made usually with two grains, Basmati rice and Mung dal. This is my Kitchari recipe. I find the Quinoa very nourishing and easy to digest. The vegetables mentioned in the ingredients can be substituted by any other vegetable of your choice. Mung dal is the ayurvedic lentil of choice but my favorite is Masoor dal (red lentils) because it cooks faster than mung.
Cooking time 30 min
1 cup of Organic Quinoa
1 cup Red lentils (masoor dahl)
6 cups of filtered Water
2 tsp Olive Oil
1 tsp Turmeric powder
½ tsp fresh ground Cumin
1 tbs fresh ground Coriander Powder
½ tsp fresh ground Fennel Seed
1 Tbs minced Ginger root
1 Taro Root, peeled and diced
1 Carrot, peeled and diced
1 cup organic Arugula or organic spinach
1 ½ tsp Himalayan salt (real salt being the second choice)
fresh ground Black pepper
Cilantro, chopped for garnish
Place the cumin, coriander and fennel seeds in a coffee grinder or magic bullet and grind them to powder.
Wash the Quinoa and lentils in a colander and allow them to drain.
Place a heavy bottom pot on the stove with the water, the lentils and Quinoa. Bring to a boil. When foam rises, remove with a spoon and discard .
Add the ground spices, olive oil, and vegetables.
Simmer for 25 minutes or until the quinoa and the lentils are soft. You may need to add some water if the lentils look dry. I prefer my kitchari a little runny.
Add salt, cilantro and pepper and serve with a wedge of lime.