Kitchari
Ingredients
Directions
Kitchari
2 tbsp
ghee, extra-virgin olive oil, or coconut oil
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1
onion, diced
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2 tbsp
minced fresh ginger
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2 tbsp
minced fresh turmeric
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1 tsp
ground cumin
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½ tsp
ground turmeric
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tsp
sea salt, plus more if needed
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½ c
split mung beans, rinsed and soaked*
Cook’s notes: 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.
*Show Note
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½ c
brown basmati rice, rinsed and soaked*
Cook’s notes: 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.
*Show Note
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5-6 c
Magic Mineral Broth
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1
head cauliflower, chopped into florets
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2
carrots, peeled and diced
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1 tsp
freshly squeezed lemon juice, plus more if needed
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2 tbsp
minced fresh cilantro, for garnish
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Magic Mineral Broth
6
unpeeled carrots, cut into thirds
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2
unpeeled yellow onions, quartered
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1
leek, white and green parts, cut into thirds
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1
bunch celery, including the heart, cut into thirds
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2
unpeeled Japanese or regular sweet potatoes, quartered
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4
unpeeled red potatoes, quartered
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1
unpeeled garnet yam (sweet potato), quartered
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5
unpeeled cloves garlic, halved
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½
bunch fresh flat-leaf parsley
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1
(8-inch) strip kombu
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12
black peppercorns
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4
whole allspice or juniper berries
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2
bay leaves
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8 qt
cold, filtered water, plus more if needed
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1 tsp
sea salt, plus more if needed
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Kitchari

Soups have always been seen has a healing food, giving you energy or providing comfort when you’re not feeling your best. Rebecca Katz and Mat Edelson give guidance on what you should be putting in your bowl in Clean Soups.

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 its 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 dal combined with kitchari’s texture.

6 servings

Magic Mineral Broth (makes about 6 quarts)
  1. Rinse all of the vegetables well, including the kombu.
  2. In a 12-quart or larger stockpot, combine the carrots, onions, leek, celery, red potatoes, sweet potatoes, yam, garlic, parsley, kombu, peppercorns, allspice berries, and bay leaves. Add the water, cover, and bring to a boil over high heat. Decrease the heat to low and simmer, partially covered, for at least 2 hours, or until the full richness of the vegetables can be tasted. As the broth simmers, some of the water will evaporate; add more if the vegetables begin to peek out.
  3. Strain the broth through a large, coarse-mesh sieve (use a heat-resistant container underneath), and discard the solids. Stir in the salt, adding more if desired.
Kitchari
  1. 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.

Reprinted with permission from Clean Soups, copyright 2016 Rebecca Katz and Mat Edelson Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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