Kitchari is used in an ayurvedic diet for detoxing the body. It is simple, nourishing food that is easy to digest. Usually I make a large batch and store the extra in glass containers in the fridge to eat for lunch for the next few days.

You can find the full recipe below.

For more video showing how to make my gluten-free, vegan recipes check out my YouTube channel! Cooking to Heal ME

Serves 4

Ingredients

1tbsp              Coconut oil

½ tbsp            Mustard seeds

½ tbsp            Fennel seeds

1inch              Root ginger

½ tbsp            Ground turmeric

½ tbsp            Ground cumin

½ tbsp            Ground cumin

150g               Mung beans

150g               Brown basmati rice

500ml             Filtered water

1                     Medium Sweet potato

1                     Carrot

50g                 Frozen peas

¼ tsp              Pink crystal salt

¼ tsp              Black pepper

Method

Melt the coconut oil in a hot pan.

Add the seeds to the hot oil. When the mustard seeds start to pop, add the finely chopped root ginger, turmeric, cumin and coriander.

Now add in the mung beans and rice, followed by the filtered water. Cut the sweet potato into slices and then quarters. Add to the pan with the chopped carrot and pour in the frozen peas.

Bring to the boil. Now put the lid on and simmer for 45 minutes.

Season with salt and pepper and serve warm.