Autumn Kitchari in slow cooker

November 4, 2015


1/2 cup california rice

1 cup Mung Dal (split yellow)

6 cups  water

1/2 inch ginger root grated

2 tbs Ghee

1/2 tsp. coriander

1/2 tsp. Cumin powder

1/2 tsp. turmeric powder

1 pinch asafoetida

2 carrots diced

2 celery sticks diced

1 onion diced

1 bunch of greens


Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal to slow cooker.

While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture.

Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the ghee, mineral salt and chopped fresh parsley and serve.

Caution: Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in fiber. To ensure proper elimination, the following may prove helpful if taken once a day, away from kitchari meals: psyllium husks or seeds with water OR prune juice.

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