In our last post we offered 3 gentle ways to detox in the Spring. Today we are giving you our favourite recipe for Ayurveda’s ultimate cleansing food, Kichari! It’s nourishing, light and easy to digest and so gives the body a break from the work of digesting, making it easier to clear a backlog of toxins.
1/2 cup split yellow mung beans (or red lentils)
1 cup white basmati rice
- Wash or rinse them both thoroughly.
- Melt ghee in a large pan and add spices such as fresh ginger, black cumin seed, coriander, cumin and fennel seed and roast in the ghee to release the flavour and aroma. Add a small amount of turmeric and freshly ground fennel, cumin and coriander to taste.
- Add the rice and mung beans and six cups water, and then bring to the boil. Turn down to simmer for 20- 45 minutes or until the split mung beans are soft. Add salt to taste.
- Add vegetables of your choice such as carrots, peas, courgettes/zucchini either during cooking or cooked separately and added at the end. Add fresh coriander/cilantro leaf or fresh dill to garnish.
A relish of freshly grated ginger root with fresh lemon or lime juice and a pinch of salt makes a delicious accompaniment.