Kitchari

Kitchari is a famous mixture used in Ayurvedic medicine, which usually includes a starch, in the form of grains, and a protein, in the form of legumes. The recipe is used to balance the body in myriad ways--to detoxify, ease digestion, balance weight, and support recovery from illness or physical hardship. I found this recipe in a fantastic cookbook--Superfood Soups by Julie Morris. This soup will take some time to make, but the result is rewarding. Split peas and brown rice make up the base as the carrots, cauliflower, and Swiss chard give it its heartiness and the super healthy aromatic spices give it its flavor. This soup should be made to be shared!

Kitchari
Serves 4-6

Ingredients

• 2 Tbsp coconut oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black mustard seeds
• 1 cup long grain brown rice
• 1/2 cup yellow split peas (I used green)
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp freshly grated ginger
• 6 cups water
• 1 2x4 inch strip kombu
• 1 Tbsp chaga powder (optional)
• Sea salt
• 1 cup finely chopped carrots
• 2 cups finely chopped cauliflower
• 4 medium Swiss chard leaves, finely chopped, stems and leaves chopped separately for about 2 cups total yield
• 1/4 cup chopped fresh cilantro

Instructions

Warm the coconut oil in a heavy-bottomed pot over medium heat. Once hot, add the cumin seeds, fennel seeds, and black mustard seeds. Cook, stirring, until the mustard seeds begin to pop and the spices are fragrant, about 2-3 minutes. Stir in the brown rice, yellow peas, coriander, turmeric, and ginger and cook for 1 minute longer, stirring constantly so as not to burn the spices. Pour in 6 cups of water and add the kombu strip, chaga powder, and 1 1/4 tsp sea salt. Bring the mixture to a boil over high heat. Cover, reduce heat to medium-low, and cook for 30 minutes.

Stir in the carrots, cauliflower, and chopped Swiss chard stems, adding more water as needed. Cover the pot again, and cook for 30 minutes longer, or until vegetables, rice, and peas are very soft. Stir in the chard leaves and adjust seasonings if needed, adding more water if a soupy consistency is desired. Remove the soup from the heat and let rest until the chard is tender. Serve the soup warm with a little chopped cilantro.

Note: Kitchari is immensely flexible in its ingredients and structure. You can use anywhere from 2 to 6 cups of any vegetable you enjoy in this recipe, such as zucchini and green beans. You can even swap out the rice for another starch and the peas for another legume.