Kitchari! A wonderful, balanced, Ayurvedic meal for any time of day! With some eggs and greens it makes a lovely breakfast. Ayurvedic medicine recommends kitchari fasts (only eating kitchari for 2 weeks) during any illness. Wonderful herbs like turmeric, cumin, coriander, cilantro and ginger cleanse the body, while rice and lentils provide a complete protein and healthy fats and broth sustain and nourish the body.
You can soak the beans and rice together overnight, cook after 8 hours of soaking, drain, and store in the fridge for making fast kitchari later in the week. Finished kitchari also stores well in the fridge and reheats with a little more broth easily. My favorite legumes to use are french green lentils or mung beans. I am also shocked at how well-liked this recipe is for my toddler and his little friends.
3 tbsp butter or coconut oil or olive oil
1-2 tsp ground coriander
1-2 tsp ground cumin
1-2 tsp turmeric powder
1/2 finely chopped yellow or red onion
1 tsp grated or minced ginger (optional)
11/2 tsp coarse sea salt
1 cup soaked, sprouted and cooked lentils or beans
1 cup soaked and cooked rice
1/2 -1 cup bone broth or vegetable stock for consistency
chopped fresh cilantro on top
In a deepish pan heat the oil over medium heat.
Add the cumin, coriander and turmeric. Cook until spices sizzle, about 30 seconds.
Add the onion and ginger and cook until slightly brown, another couple minutes. (Can add in thinly chopped kale, greens, or soaked shitake mushrooms here if desired)
Add the lentils, rice and salt.
Stir in bone broth until it reaches a porridge-like consistency.
Simmer until slightly thickened, a couple minutes.
Serve with fresh chopped cilantro.
(Add poached/sunnyside up eggs and sautéed or steamed dark leafy greens on top for a wholesome breakfast bowl)
Easy-Peasy Quick Tips:
Use canned lentils or beans
Use cooked frozen rice
Use store bought stock or water
Use pre-made toppings fo pizzaz: sauerkraut, sour cream, pre-boiled egg, salad mix, avocado, etc.