Kitchari: Basic, Savory and Sweet
This recipe makes enough for 5 meals. It feeds me for a day plus one more breakfast. I like to make this basic recipe, cool it and store it in the fridge. From that, I take what I need for a meal and add different spices and vegetables to it.
- 1 1/2 cups basmati rice (brown or white) or try millet
- 3/4 cups mung beans
- 8 cups water (more for millet)
- 1 teaspoon turmeric
- 1 pinch asafoetida (a spice also called hing- available at Indian and Chinese grocers)
- Soak rice and beans separately overnight in plenty of water.
- The next day rinse the rice and beans and put into a heavy bottomed pot.
- Add water, turmeric and asafoetida.
- Cook over medium heat (or in a rice cooker) until the water is mostly absorbed (about 45 minutes)
In a pot, heat 1 Tbsp coconut oil with 2 cracked cardamom pods, ¼ cup unsweetened coconut and a pinch of cumin seeds.
Cook over medium heat until fragrant.
Add 1 ½ cups cooked kitchari mixture, a little water (more of you like it soup-y), a dash of cinnamon and some ground cloves. Season with salt.
Cover and heat gently for a few minutes, until water is absorbed.
- 1 ½ tsp. Mustard Seeds
- 1 tsp. Cumin Seeds
- 1 tsp. Ground Coriander
- 1 tsp. Ground Fennel
- 1 inch ginger, grated or minced
- Optional: onion, garlic, vegetables such as zucchini, sweet potato, carrot, squash, green vegetables of your choice.
- Sauté seeds until the pop in a bit of coconut or olive oil. Add onions, ginger, garlic, or hard vegetables such as carrots or squash to the spices and cook for a few minutes, until they begin to soften.
- Then add 1 1/2 –2 cups of cooked kitchari mixture, a little water and any soft vegetables like greens, zucchini, or broccoli. Put a lid on it and cook gently until the water is absorbed and the vegetables are cooked. Season with salt.
Novak Djokovic Credits Diet For His Success
One of the familiar faces in TRANSCENDENCE, the new 5 part docu-series coming exclusively to FMTV, is 14 time Grand Slam tennis champion, Novak Djokovic. In Episode 1, titled ‘What’s In Our Food?’, Novak shares how a change to his diet was the catalyst to his 2011 comeback.
In his deeply personal interview, Djokovic shares his struggles on and off the court, which lead him to go down to Jo-Wilfried Tsonga at the 2010 Australian Open. From respiratory problems, an inability to cope with the heat, endurance problems, blurry vision, and a slew of other performance issues, Djokovic was fighting a losing battle with himself.
“I’ve experienced, prior to 2010 Australian Open, many struggles on the court… even though I was training hard, I felt like I was losing that fuel in my tank,” he shares.
Embarking on a life-changing journey with the help of fellow Serb, Dr. Igor Cetojevic, Djokovic found the best fuel for his body, and he hasn’t looked back since. The results were swift and impactful, with the tennis star winning ten tournaments and being crowned world number 1 within the next 12 months.