Here is a tasty way to cleanse the digestion system and nurture your nervous system during pregnancy and postpartum. In Ayurveda (the health science alongside yoga) Kitcheree is considered to be the queen of dishes, an Indian staple, and a complete protein dish.
It is a meal that can be eaten a couple of times a day or over a few days to rebalance your whole system, especially great if you are sick or fighting off a bug.
Remember that good digestion and regular movements are the keys to our immune strength and general health especially over winter when we are a little more stagnant. Kitcheree will re-ignite your digestive fire and help remove toxins from the colon.
Many of our She Births® mums, dads and bubs have enjoyed my latest interpretative recipe. Once your baby is over 8 months you could start to introduce lentils and spices into their diet – maybe blending this up a little more. However, if this is spicier than what you normally eat and what they have tasted through your breast milk then simplify and reduce the amounts slightly. Every family always finds their own variation.
Kitcheree (4 large servings)
- 1 cup red lentils
- 1 cup basmati rice
- 1 T cumin seeds
- 1/2 T fennel seeds
- 2 T grated fresh ginger
- 6 cardamon pods, crushed
- 1 t turmeric
- 1/4 t asofetida/hing (optional)
- 2 bay leaves
- 3 T ghee
- 1/4 cauliflower
- 1 sml zucchini, finely chopped
- 1 sml sweet potato peeled, finely chopped
- 8 cups hot water
- 2 vegetable stock cubes
Additional, add 5 mins before serving:
- 1 cup cherry tomatoes halved
- 1/2 cup parsley
Rinse lentils and rice a few times or until the water is clear, then drain. Place all spices measured out onto a plate and prepare all the veggies and water.
Heat ghee – add cumin, ginger, cardamom pods, and when the cumin turns medium brown, add the turmeric and asafetida. If you don’t use asafetida then cook the kitcheree with kombu (seaweed) to help remove the wind and add B vitamins also.
Within 5 seconds add the vegetables, rice, and lentils. Cook, stirring for 2 minutes.
Add all the water and bring to the boil. Cook over a low heat, partially covered and stirring occasionally for 40-60 minutes, or until the rice is tender and dal is soft and breaking down, and the liquid is absorbed.
You can add the tomato and parsley if you plan to serve now. Drizzle with a little ghee, garnish with some fresh parsley and a squeeze of lemon and even a dollop of yoghurt.
She Births® Recipe: The Queen of Dishes