Autumn is an important time to look after the nervous system, slow down and support the transition from summer. From a diet perspective, consuming warm, well-cooked nourishing meals will help ground and balance you over this transitional time.

Kitchari is a staple Ayurvedic recipe that is particularly nourishing and east to digest. There are many ways to prepare this ancient dish, our favourite is Chasca Summerville’s super-quick and adaptable interpretation. We hope you enjoy it too!

Servings: 4

Cooking Time: 30 minutes

INGREDIENTS

1 cup red split lentils

1/2 cup white basmati rice

1 tsp ghee or coconut oil

1 tbsp curry powder

1 tsp sea salt

pinch cracked pepper

1L boiling water

Optional additions:

1 tbsp apple cider vinegar (supports digestion)

Grated ginger root

Diced seasonal veggies

Fresh coriander

Lemon

DIRECTIONS

1. Place the rice & lentils in a large cooking pot, cover with a generous amount of water and wash by hand, stirring & massaging them. Strain and repeat this process 3 times until the water runs clear.
2. Once the lentils & rice are clean and strained, add all remaining ingredients into the pot, cover and cook on medium heat for 10 minutes.
3. Turn heat to low and cook for a further15-20 minutes, stirring occasionally.
4. Once the lentils have dissolved into a creamy saucey liquid, your kitchari is ready!
5. Serve with coriander & lemon (optional).

TIP:

Soak the rice and lentils (after washing) for 30 minutes or overnight in filtered water to release gases which make them easier to digest & quicker to cook! You will need less water when cooking a they have already absorbed some.

Chasca Summerville is a qualified Ayurvedic Diet & Lifestyle Practitioner and the author of Ayurvedic Rituals. Chasca is passionate about sharing ancient wisdom to better serve ourselves and the planet. Visit her website for more www.alchemyofayurveda.com.au