Kichari with Barley
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Kichari is a dish from India. There are many variations of kichari and the main ingredients are lentils and rice. Split mung dal or red lentils with basmati rice is a common combination, particularly during detox seasons, as the husks have been removed, making the lentils easier to digest. Basmati is light, and ranks low on the glycemic index amongst other white rice varieties. Combined, lentils and rice cooked in ghee or pure olive oil makes for a wholesome, complete meal containing protein, carbohydrates and fats. Kichari is a meal prescribed during an Ayurvedic detox which happens in the spring and fall, and with the addition of spices, and barley creates a desired cleansing effect.
I find kichari a satisfying meal throughout the year and when cleansing during spring and fall. Before doing any detox you should understand what it is you are doing, what you are detoxing and how to do so safely. In the Ayurvedic tradition I learned called Shaka Vansiya Ayurveda (SVA), safety during the detoxification process is thoroughly understood. This is the time of year when we think about a fresh start, out with the old, in with the new! And when it comes to our health, we may feel the need to cleanse, and let go of the accumulation that has built up over the winter season, and for that matter, over the years. During an SVA detox you nourish with wholesome, fresh food, and no fasting is involved as this has a negative effect on the liver, and can lead to undue stress. Have a read through my blog on detoxification to understand specific considerations before doing detox. To join in for the Spring home detox with me and other SVA detox experts visit here.
Barley and split mung dahl with kale, zucchini, cilantro, spices and curry leaves, finished with garcinia cambogia
Serves 2-3
Prep Time: 10 min + barley soaked overnight
Cook Time: 40 minutes
INGREDIENTS
¼ cup split mung beans or red lentils- soaked at least 20 minutes & rinsed well
¼ cup barley- soaked overnight and rinsed well
4 cups of spring water or vegetable broth
1 tsp ghee or olive oil
1 Tablespoon tapioca or arrowroot flour
1 tsp ground coriander
⅛ tsp ground cumin
⅛ tsp turmeric powder
4-6 curry leaves
½ cup zucchini, medium size cubes
½ cup kale, chopped
¼ cup cilantro leaves
Soma salt to taste or omit if you are cleansing
INSTRUCTIONS
In a medium-size pot on low heat, heat ghee and combine the tapioca flour and spices all together.
Add barley, lentils and water. Turn up heat to medium-high, and let it come to a boil.
Turn heat down to low, cover with a lid and simmer for 30-40 minutes. Stir down to the bottom now and again, and add kale and zucchini about 20 minutes into simmering.
In the last 5 minutes, add cilantro leaves.
Before serving salt to taste if you wish, or top with garcinia cambogia chutney or a squeeze of lime juice.
Enjoy!
Barley - a whole grain; binds toxins in preparation for evacuation
Cilantro- the plant of a coriander seed; cooling quality; used for chelating heavy metals; ensure you eat foods that bind the toxins the day you have cilantro, like barley, arrowroot, taro and okra
Coriander seeds - ushers heavy metals and toxins out the urinary tract
Cumin - helps in digestion and absorption of nutrients turmeric - detoxes the liver; anti-inflammatory, antioxidant
Curry Leaves - cleanses the liver
Fennel - helps regulate and support digestion
Garcinia Cambogia - helps with digestion and weight management
Kale - gently scrubs and cleans the physical channels
Turmeric- cleans the liver known in Ayurveda as a “friend to the liver”, antioxidant, anti-inflammatory
Soma salt- also known as Soma Lavan, a rock salt; written in the Ayurvedic texts as the best salt; cooling variety of the Himalayan salts, and all other salts; contains magnesium, calcium and potassium in addition to sodium
Zucchini - cooling effect on the body, supports cleansing
References
Vaidya R. K. Mishra- Notes from Shaka Vansiya Ayurveda Courses, Practicum, Conferences and Lectures 2003-2015