
Kitcheri
– the soul food of India
The first time I tried this simple dish was at my teacher’s ashram in India. In a simpler form, it was served after the awesome Shankhaprakshalana cleanse, which I now supervise.
One of my beautiful clients Sal, who did the cleanse with me last year, has continued to cook this for herself and I’m proud to share her variation of this awesome ‘soul’ food.
How to make Kitcheri with a twist
Serves 3-4
Wash 1 cup of brown or white basmati rice
1 cup of split green mung dhal or split black
1 cup of split moong dhal
altogether and soak for 6-12 hours

When ready to prepare…

Wash again, add to a deep pan with
1/4 tsp Himalayan pink salt or to your taste
Chilli flakes (optional)
1-2 tbsp ground turmeric
Small handful of curry leaves
1-2 tsp mustard seeds
1-2 tbsp dried good quality seaweed – Sweet Kombu is good
and enough water to cover plus at least an inch above the lentil mix
Boil and simmer until cooked when dhal and rice
To serve:
Serve with a dab of coconut oil or extra virgin olive oil and fresh black pepper to activate benefits of turmeric
Variation: add plain active yogurt or kefir for another probiotic boost
Kindly shared by my beautiful friend Salonee Batavia
If you make this recipe, please leave a comment below and share what you thought