Crock Pot Kitchari

Khichṛī, also spelled kitchari (and pronounced key-char-ee), is a traditional Indian comfort dish. Its name, meaning  “mixture” or “mess,” explains quite simply what this dish is: A mixture of 2 grains or lentils, a hand full of herbs, and sometimes a few vegetables thrown together to create a nourishing dish that is as delicious as it is to digest.
Khichṛī is special because it includes all 6 tastes said in Ayurvedic medicine to help create healthy balance of a person’s constitution as well as leave them feeling happily satiated with no other food cravings. It’s basically a magic meal in a bowl.
According to Ayurvedia – the 5000 year old medical practice that originated from India – khichṛī can be used to cleanse the body of toxins. Its simple ingredients are thought to be easily digestible, aiding in the purification of the digestive system. For this reason, many people following Ayurveda tend to partake in 5-day khichṛī fasts.
This fast is something I may be trying later in the month, and so to prepare my tastebuds for this new, exotic comfort food, I’ve decided to try it out myself. I’ve made a few changes, however. Instead of having it plain – as recommended most Ayurveda practitioners when using it to fast – I’ve added some vegetables to satisfy the nutritionist in me. I’ve also simplified it by throwing all my ingredients in a crock pot and letting it do the work for me. If started in the early afternoon, it’s ready by dinnertime! 
Ingredients
1/2 cup Basmati Rice
1 cup Mung Dal
aka split yellow mung beans
6 cups Water
(approximately)
1/2 to 1 inch Ginger Root
chopped or grated
2 tsp. Ghee
aka clarified butter
1/2 tsp. Coriander Powder
1/2 tsp. Cumin Powder
1/2 tsp. Whole Cumin Seeds
1/2 tsp. Mustard Seeds
1/2 tsp. Turmeric Powder
1 pinch Asafoetida (Hing)
Handful Fresh Cilantro Leaves
1 cup Cauliflower
chopped
2 Large Carrots
chopped
4 Celery Stalks
chopped
1 Small Yellow Onion
chopped
1-2 Green Onions
chopped as garnish
1 Key Lime
quartered
Sea Salt
to taste
Preparation
Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water.
In a crock pot, add the 6 cups of water, rice, dal, and vegetables (except the cilantro & green onions) and cook on high for about 4-5 hours.
In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices (minus the salt). Stir together to release the flavours.
Stir the sautéed spices into the cooked dal, rice, and vegetable mixture.
Add sea salt to taste, chopped fresh cilantro, a sprinkle of green onions and a squirt of lime over the whole dish.
Serve and enjoy!
If you like this recipe, please share it with your friends and family! And please post below if you have any questions or kitchari stories to share!