// Time to tap into a traditional and soothing recipe.
Kitchari is an ancient healing meal which balances your system and gives strength after a time of sickness, overworking and seasonal changes. It is often described as ”food for the soul” and serves our bodies with complete protein. I like to do 3-day cleanses in the fall or when I am sick, where I mono eat kitchari as breakfast, lunch and dinner. You can even do a 5 or 7-day cleanse. I plan on doing a longer one after christmas, when it gets even colder – Kitchari will make me stay warm and feel nourished. The healing can take place because it is extremely easy to digest, stables the blood sugar and helps detoxify the organs.
I caught a cold a few weeks ago, it was subtle and did not stop me from my regular schedule. Usually it wouldn’t have bothered me but as the change of the season brought colder temperatures, less sun and different needs for the body, it totally hit me. I could feel the infection spreading, I got tired, like really tired and exhausted. My immune system was begging and forcing me to stop and rest – I tried as best as I can to sleep in between, here and there, canceled what could be postponed. But it was too late. The moment I thought I was better, it got worse. I couldn’t move, the infection was stronger. It stopped me from doing anything. I decided it was time for a Kitchari weekend and a lot of resting. And even though I am able to listen to my body, every year and every season it changes and it is a whole new chapter to which you need to listen and tap into, in order to truly understand and act accordingly. With respect. In resting, the miracle of self-healing starts to occur. Autumn and Winter are 6 months in which we are supposed to be resting. Not a 10 minute nap squeezed in between.
So with this cleanse and the recipe I am sharing with you today, we have a chance to foster some clarity and groundedness in the mental, emotional and spiritual spheres.
This recipe is my favourite version, but there are so many according to season or dosha-types. Enjoy and be nourished!
1 cup mung beans / 1 Tasse Mungbohnen
1 cup basmati rice / 1 Tasse Basmati-Reis
3 tbsp ghee / 3 EL Ghee
1 tbsp cumin (both whole & grounded), turmeric, coriander, ginger / 1 EL Kreuzkümmel (ganz & gemahlen), Kurkuma, Koriander, Ingwer
1 tsp cinnamon, fennel seeds, pepper / 1 TL Zimt, Fenchelsamen, Pfeffer
2 handful of chopped vegetables ( I used fennel & carrots) / 2 Handvoll Gemüse ( Ich habe Fenchel & Karotten benutzt)
1 tbsp himalayan salt / 1 EL Himalaya Salz
Fresh herbs as a topping / Frische Kräuter als Topping
Wash the mung beans and rice well. Let them soak over night.
On the next day, rinse them well. Fill a large pot with about 4 cups of fresh water, turn on the heat.In a pan heat the ghee. Add all the spices and sauté carefully. Maybe add a little bit more ghee. Add rice, mung beans and the spiced ghee into the water pot. Stir well.
Bring to a boil, uncovered. Add 2 cups more water, salt and the chopped vegetables.
Cover and simmer for 40 minutes. Serve warm, garnish with herbs – be nourished.
// Mungbohnen und Reis gut waschen und über Nacht in Wasser einweichen.
Am nächsten Tag nochmal waschen. Einen großen Topf mit 1 Liter Wasser aufsetzen.
In einer Pfanne das Ghee mit den Gewürzen vorsichtig erwärmen.
Nun die Mungbohnen, Reis und das gewürzte Ghee in den Topf geben. Gut umrühren. Offen zum kochen bringen. Gemüse, Salz und etwa 400 ml Wasser hinzugeben.
Zugedeckt für 40 Minuten köcheln lassen. Warm servieren, mit Kräutern garnieren & Genießen.