Kichadi, kitchari, kitcaardi, khichdi, or mung with rice. There are one thousand ways to say it but it is always music to our bellies. In times of seasonal and personal change. This basic Ayurvedic nourishing food is easy to make and easy to eat. Holistic wellbeing in a bowl.

In last week's newsletter I spoke about the moment of change we are experiencing. It is an astrological pull that happens as a collective energetic around the ECLIPSES, and particularly those leaning into the SPRING EQUINOX when the Sun moves into Aries and the astrological new year begins. Change is met by each of us differently, some embrace, some resist. Ways we can assist ourselves meeting the change in our lives is but easing our physical and emotional processes. KITCHARI does exactly that.

Made in one pot and thousands of years old this is a staple food in Ayurvedic living. Basmati rice and mung together create a balanced complete food. Being complete it is easy to digest while increasing vitality and nourishing our bodies. 

Calming on our digestive systems while still igniting our digestive fire (Agni), Kitchari is a great food for all the family. Kitchari is often used for cleansing programs like panchakarma which soothes the elbows of the seaonal shifts, but we normally just eat is as lunch or dinner on a any day. 

Feel this recipe as a template you can make your own, add a handful of spinach, carrots or whatever you have in need of being eaten. 

ingredients for kitchari on a woden table

Bohobo Aromatherapies KITCHARI

Makes enough for 8 -10 servings.

2 cup basmati

1 cup mung beans  (soaked overnight)

8 cups of water

1 tablespoon ghee

2 tsp rock salt

1 tsp cumin, coriander, cinnamon, black pepper, mustard seeds, turmeric (fresh if you like)

1/2 tsp cloves, coriander, hing

2 bay leaves

thumb of ginger grated on

clove of garlic minced

1 onion chopped

Heat the ghee in a pan with the hing, onion, mustard seeds and salt. Add the rest of the spices, garlic and ginger. When the spices tickle your nose add the mung, the basmati, bay and water. Simmer on low until very well cooked. Nothing al dente here please. 

If you like it soupy add extra water.

We love ours with a dollop of coconut yoghurt, a spoon of chutney, sprinkle of toasted sesame seeds and a dash of fresh coriander.

If you enjoyed this recipe why not try the digital download of SEASONAL RITUALS which is full of recipes, natural beauty, Ayurvedic living, aromatherapy, rituals and more.

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