Comfort Food: Kitchari — William Charleton

I love comfort food. If I opened a restaurant, it would be all comfort food. To me, comfort food is easy to make, nourishing and tasty. Kitchari is my go-to Indian comfort food. “Kitchari” means mixture. Usually it’s a blend of 2 grains. It’s meant to be easy to digest, grounding and healthful. In Ayurveda, there are 3 main Doshas. Long story short, a dosha is a way to describe someone’s body type/personality. There’s vata (wind/air), pitta (fire) and kapha (earth). I’m predominantly vata: skinny, like change, big joints. Heavier foods tend to balance me out.

There a million different ways to make kitchari, but this is how I usually make it. My version is not sattvic, but is vegetarian. You can change up anything you want, but this is how I make it. Since this is easy comfort food, there is very little measuring involved.

Supplies:

Sprouted Mung Beans

Sprouted Brown Rice

Sweet Potato

Onion

Ghee

Ginger

Garlic

Cumin Seeds

Sea Salt

Black Pepper

Grate Turmeric and Ginger

I usually use more turmeric than I do ginger. I probably used a thumb of ginger, so a thumb+ of turmeric. Melt some ghee in a saucepan and add the grated roots. Mix around, and add in some cumin seeds. Turn the heat up so you start to hear a little sizzle.

Add Onion

I am a big onion fan. That’s why this recipe is not sattvic. Well, that and that this will be even better the next day (leftovers are not sattvic). The short of it is that tamasic foods dull the mind and body while also being stimulating. They’re only to be used as treatment for imbalances. But it’s all about context. Sulphury foods are heating, and probably not needed by someone who has a “fiery” flair. That’s not me today. I like to sautee until they’re soft and covered in curcumin.

Add Sweet Potato

I like to cube the sweet potato into bight size pieces. Makes the eating easier. Add them in, stir them around for 5 or so minutes. I like them to all be shiny and covered in ghee.

Add Mixed Grains

I usually use a 50/50 split of sprouted brown rice and sprouted mung beans. Since I’m not into measuring, I throw them in first and then cover with water. Whenever I’m boiling water for food, either cooking rice or making a broth, I throw some kombu in. I cooked this down for probably 30 minutes or so. The longer the better, in my opinion.

I love miso to the moon and back, so when I serve this I like to put a dollop in. Sea Clear is one of my top 5 favorite misos right now. Whenever I'm using turmeric, I like to throw in some black pepper. It will help make the turmeric more bioavailable.