Had a bit of a dry cough yesterday so I decided to follow my TCM practitioner’s advice and not have any fruit. She had already told me the day before not to eat any fruit as fruit will cause me to cough but I had some fruit for dinner anyway. And then I felt a cough coming on.

So… I decided to make kitchari instead.

I searched my hard drive for a vegan kitchari recipe and found that in the Vegan Health Bundle 2024, Victoria Moran had adapted a kitchari recipe by Julie Bernier.

I tried to make it in my Thermomix and also double the recipe. And I further adapted the recipe using quinoa instead of rice coz my body doesn’t digest rice well. Even if it’s made as kitchari.

INGREDIENTS

1/2 cup quinoa
1/2 cup dhall
2 cups water
Some water to saute
1 inch fresh ginger, grated
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Turmeric root
1 pinch of hing (asafoetida)
Kailan
Himalayan salt (or sea salt) to taste
Black pepper to taste

Watch the video here on how I made it:

Watch the video here on how I made it

If you’re wondering what kitchari is, here’s how Victoria explains it:
There is one Indian dish that is essential, however: kitchari, pictured below. Known as the "chicken soup of India," kitchari is used during panchakarma and other detox programs, and also as standard fare to calm Vata dosha. This is total comfort food: enjoy kitchari if you're feeling stressed or anxious, throughout Vata season (late fall through early winter) and when the seasons are changing, or even every day with different vegetables for variety and nutrition.

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Ok, time to make my lunch.

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