We’ve all heard of the “Spring Clean” where we clean out our closets, cabinets, files, creating space for the new. Spring is also an important time to clean up our dietary habits to free up more energy for the summer months to come.

In my book, Ayurvda Cooking For Beginners, there is an Ayurvedic Kitchari for every season, but Spring’s may be my favorite for its vibrant celebration of the season’s greens, and the fresh, light feeling it leaves.

Spring Cleanse Kitchari
Makes 2 Servings

Ingredients
1/2 cup whole green mung, soaked 8-10 hours
1/4 cup basmati rice
2 tablespoons ghee
1-2 teaspoons curry powder
1 cinnamon leaf, or bay leaf
4 cups veg broth
2 carrots, quartered and diced
3 stalks celery, chopped
4 stalks asparagus, chopped small
1 bunch fresh spinach, rinsed and torn
1 handful dandelion leaves, rinsed and torn
1/4 cup oat milk (or plant milk of choice), sugar free of course
Himalayan/pink salt & black pepper

Method
Rinse the mung beans and rice until the strained water runs clear. While draining, melt 2 tablespoon ghee in a medium-sized soup pot over medium-high heat. Stir in the curry powder and cinnamon or bay leaf. Sauté about 1 minute, then add the mung and rice. 

Stir to coat, about 1-2 minutes. Pour in the broth and bring to a boil. Add the carrots and celery. Cover, reduce heat to medium, adjusting heat to keep at a good, light boil.

After the Kitchari has been cooking 15-20 minutes, check to be sure it is not getting too dry. Stir in more water or vegetable broth if needed. 

Cook another ten minutes, then add asparagus, spinach and dandelion greens. Cover and cook 5 minutes. Stir in the oat milk. Bring back to a light simmer.

Taste the Kitchari. If it is soft and creamy it is done. If not, leave it covered and cooking another few minutes until creamy.  Season with salt and pepper to taste.

Serving Ideas
Toasted sesame seeds
A drizzle of ghee or olive oil
A splash of tamari or shoyu
Fresh oregano, rosemary or parsley
This crunchy ginger lime sesame cabbage from Rumin Jehangir of Chit.Chaat.Chai

This spring I’ve been making this Sesame Cabbage almost weekly – with green cabbage, purple cabbage, napa cabbage – it’s good with all. It is gives everything a fresh, flavorful lift.
Worth trying, it’s an especially good crunch contrast to creamy Kitchari.

Enjoy 🍃