Kitchari

makes 6 servings | prep time: 15 minutes | cook time: 1 hour

2 tablespoons ghee, extra-virgin olive oil, or coconut oil
1 onion, diced
2 tablespoons minced fresh ginger
2 tablespoons minced fresh turmeric
1 teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
1 ¼ teaspoons sea salt, plus more if needed
½ cup split mung beans, rinsed and soaked (see Cook’s Notes)

½ cup brown basmati rice, rinsed and soaked (see Cook’s Notes)
5 to 6 cups Magic Mineral Broth
1 head cauliflower, chopped into florets
2 carrots, peeled and diced
1 teaspoon freshly squeezed lemon juice, plus more if needed
2 tablespoons minced fresh cilantro, for garnish

Head to India and Pakistan, where they’ve been practicing Ayurvedic medicine for 5,000 years, for detoxing and improving memory. Kitchari, which means “mixture” is a thousand-year-old staple, and it’s really quite simple, traditionally being made with basmati rice, mung beans, and ghee. I’ve kicked it up quite a bit, adding onion, ginger, cauliflower, coriander, turmeric, and cumin. The result is the spice mixture of a dahl combined with kitchari’s texture.

Heat the ghee in a heavy-bottomed pot over medium heat, then add the onion and sauté for about 4 minutes, or just until golden. Stir in the ginger, fresh turmeric, cumin, ground turmeric, coriander, and salt and sauté for about 1 minute. Add the beans and rice and stir to coat. Add 5 cups of the broth and bring to a boil. Decrease the heat to low and simmer, covered, for about 20 minutes, or until the rice begins to soften. Stir in the cauliflower and carrots and continue to cook until very tender and soft, another 20 minutes. Add another cup of broth if it becomes too thick. Stir in the lemon juice. Taste; it may need another spritz of lemon juice or another pinch of salt. Serve garnished with the cilantro, or store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Cook’s note: To soak the beans and rice, put them in a large bowl and add water to cover by 3 inches. Cover with a towel and soak for 8 hours or overnight. Drain well just before Cooking. Kitchiri is even better the next day; however, it will absorb most of the liquid, so you may need to add some broth or water to thin it out before reheating in a soup pot over medium-low heat.

Reprinted with permission from Clean Soups Copyright © 2016 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.

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