itchari is a pure and balancing food. Nutrient-dense and a perfect protein, warming and easily digestible - this is the perfect thing to stock up on. Much the like the congee, it can be cooked with rotating seasonal vegetables and spices and has a lot of flexibility to add more spice and change things around. There are a zillion kitchari recipes. Pretty straightforward to prepare - just soak the rice and mung the night before and rinse the rice really well.
Ingredients: 1 Can Coconut Milk 2 Cups Chicken Stock 3 Cups Bone Broth 1 Cup Basmati Rice, Organic (soaked and well rinsed) 1⁄2 Cup Split Mung Bean/Dal (soaked overnight) 2 Cups seasonal vegetables (chopped - sweet potato, carrot, squash would all be great. Leafy greens too!) 1 TSP of Good salt -you may want to add more in the end. Fresh cilantro or parsley to garnish Add LOTS of Ghee ( 2 TBS)
In a large saucepan, boil the bone broth, coconut milk and 1 cup of the chicken stock on high heat and then bring down to a soft boil. Leave 1 cup stock aside to add as needed.
Add rice and mung to boiling water along with spices. Allow water to come back to a boil and then reduce heat to low.
Add hard starchy veggies (if using them)
Partially cover and simmer for 20 minutes without stirring.
Check consistency after 20 min and add water if needed (Dal needs to be submerged in liquid).
Quick-cooking vegetables like greens, asparagus etc. can go in now and partially cover to simmer for 10 min.
When serving, top with a variety of toppings such as marinated chicken thighs, more veggies, soft cooked egg)
Be sure to add lots of ghee and feel free to add more spices, salt and pepper to adjust to taste.
Kitchari should have a soupy, soft consistency similar to porridge