Breakfast Kitchari
Kitchari is a tenant recipe in Ayurveda, what is prescribed to eat during the popular master cleanse: ‘Panchakarma‘. It’s also the perfect way to cleanse your body and bring balance back to your diet if you’re feeling sluggish, sick or have been splurging too much during vacation or over the holidays.
Deliciously simple to make, Kitchari is made from a combination of mung bean lentils, white Basmati rice, and digestive spices that cleanse your digestion tract and restore balance to your body & mind. This dish is a complete plant protein, rich in fiber, and kid friendly too!
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 1 l Difficulty: easy l Prep time: 5min l Total time: 25min
Steps
In a medium 8” sauce pan, pour Yoom Kitchari in 3 cups of boiling water.
On medium-to-high flame, boil for 20min stirring occasionally.
Meanwhile, cook the soft-boil egg using this simple trick that prevents the egg from breaking when you peel it:
Bring a small pot of water to a boil and with 1/2 tsp baking soda.
Once the water has boiled, reduce the heat to low and use a slotted spoon to carefully add in the eggs. Reducing the heat helps ensure the eggs don’t crack or break when you add them into the water.
Turn the heat back up to a boil and immediately a timer for 6 1/2 minutes. This amount of time will yield a soft boiled egg with a runny yolk.
Once the time is up, add the eggs into a bowl of ice water. This will immediately stop the cooking process and also make it easier to peel the eggs.
Carefully tap the bottom of the egg onto a hard surface to crack the shell. Use your fingers to peel off the rest of the shell.
Set the egg to the side.
Kitchari is ready when it looks like oatmeal.
Cut the egg in half, lengthwise.
Serve Kitchari in a bowl and top it off with the egg, ghee, fresh herbs and generous amounts of lemon juice and black pepper.
Optional: enjoy this bowl with avocado & steamed kale.
Bon appetit!
