A Natural Reset With Kitchari
Instant Pot Kitchari
A Gentle Self-Cleanse
Ayurveda encourages individuals to eat in harmony with the changing seasons, whether it be choosing locally grown seasonal vegetables or favoring spices that pacify our current imbalances. As winter transitions into spring, it is the perfect opportunity to release the accumulation of kapha element that leads to stagnation and a sense of heaviness in the body. An effective and natural method for resetting the digestive system is to follow a kitchari mono-diet for a day or more, preferably during a time when your activity schedule is reduced.
Kitchari is a light and wholesome Ayurvedic vegetarian dish, similar to congee, that is easily digestible. One batch of this comforting staple, infused with spices and seasonal vegetables, is best enjoyed within 1-2 days. Preparing kitchari with simple ingredients allows for a gentle self-cleanse that aids in detoxifying the body. As a busy mother of two teenagers who keep my schedule full, I have found my Instant Pot invaluable for the quick and convenient preparation of kitchari. Below is a nourishing recipe designed to support and reset your digestive system, for all constitutions (body-mind types).
INGREDIENTS:
1/2C split mung beans, soaked overnight or for at least 1 hour
1C basmati rice
5.5C filtered water
1-1.5C seasonal vegetable of your choice (Avoid super fibrous choices like kale, as they are more challenging for the body to break down)
1tsp of each spice:
turmeric powder
ground cumin
ground coriander
ground fennel
Salt to taste
Optional:
a pinch of hing
1tsp ghee
Fresh thin ginger slices
Cilantro or fresh lime juice to garnish
DIRECTIONS:
Rinse mung beans and basmati rice throughly under running water and drain.
Add mung beans, rice, ginger, spices, and 5.5 cups of water into the Instant Pot.
Stir the ingredients well with a wooden spoon.
Close the lid and make sure the vent is tightly sealed.
Set the pressure button on high temperature and cook for 10 minutes.
When the timer goes off, wait about 10 minutes for the Instant Pot to depressurize before removing the lid.
Add salt to taste and 1 cup of vegetables into the Instant Pot. Cook on high temperature for an additional 10-15 minutes.
Before each serving, garnish with cilantro and/or lime juice or stir in a 1/2 tsp of ghee.
Refrigerate any remaining food and consume within 1-2 days, always warmed. Enjoy!
