Not only does it give strength and vitality, it improves digestion and assimilation, as well as being superbly grounding and comforting. It is also an easily digestible complete protein that dosn’t have the degenerative (tamasic) qualities present in chicken soup.
Kitchari is the combination of split, peeled mung dhal and basmati rice, cooked with lots of ghee (or oil) and digestive spices. It has numerous possible pairings of spices and vegetables, making this dish one with many possible incarnations. 🙂
Eating a vegetarian diet is preferred during the postpartum window because meat has a degenerative quality and is heavy on mama’s weak digestion.
I created this delicious kitchari recipe specifically for postpartum healing. It stimulates the digestive fire, soothes the nerves, aids in healthy elimination, as well as brings the body and mind back into balance. A perfect staple for your postpartum diet.
Kitchari ~ The Vegetarian Chicken Soup
- Soak mung dhal and rice for a 3 hours to aid digestibility.
- Rinse rice and dal until water runs clear.
- Blend cilantro, fresh ginger and coconut with 1 cup of water until smooth.
- Add all of the ingredients to a heavy bottomed saucepan and bring to a boil.
- Turn down to a simmer and cook for 2 hours, adding more water as needed.
- Add salt and additional ghee to taste.
- Final product should be soupy, with the rice and dhal broken down.