Makes 6 cups (1.5 L).
Kitchari is an Ayurvedic staple and is extremely good for digestion. Split peas, moong dal, lentils … kitchari is made from many types of pulses. Our version includes split peas and rice soaked overnight to make it even more digestible. Coupled with spices, ginger, and greens, it’s a cleansing life-giving meal in a bowl—particularly in this season.
In large bowl, rinse split peas and rice until water runs clear. Place in bowl and cover with 4 cups (1 L) water. Refrigerate for 12 to 24 hours. Drain thoroughly and rinse well. Set aside.
In large, heavy saucepan, heat oil or ghee until shimmering. Add mustard seeds and cumin, and cook for 30 seconds, until fragrant and mustard seeds begin to pop. Stir in onion and gingerroot, and sauteu0301 just until soft, about 2 minutes. Stir in remaining seasonings, cinnamon stick, split peas, and rice until evenly coated with spices. Stir in water and bring to a gentle boil. Cover with lid and reduce heat to medium-low. Simmer for 40 to 45 minutes, or until split peas are soft and tender.
Serve with your choice of garnish
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