Kitchari is a made up of a mix of Basmati rice and split green mung beans. It is a delicious, healing recipe usually a favourite during an Ayurveda cleanse. It originates from the Asian subcontinent and dates back thousands of years. It is such a versatile dish that everyone almost certainly has their own way of making it, adding vegetables and spices of their choice.

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Here is my version which is simple and quick to make and wonderfully healing; I eat this when I am recovering from a winter illness, the day after I have had an indulgent meal and my digestive system needs a break; or just because I love it so much and it tastes great! I hope you enjoy it too.

Ingredients:

1/2 cup Basmati rice

1 cup mung beans (split green)

1/2 teaspoon salt (or to your taste)

1 teaspoon Turmeric

a pinch of asafoetida (found in a Indian grocery store)

Method:

Mix the rice and lentils together and wash well in warm water; at least twice. Then put in a steel pan and add 6 cups of water, salt, turmeric and rich of asafoetida and bring to a boil. As it come to a boil lower the heat and simmer on a low flame for 20 minutes. You can half cover the pan with a lid. The consistency and texture is similar to porridge. Once cooked mix and serve. I eat this with plain yoghurt and sometimes add a sprinkle of chopped coriander on top for taste.