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Sweet Potato Millet Kichari (Kapha balancing)

Updated: May 8, 2023



"Always be on the lookout for ways to turn a problem into an opportunity for success. Always be on the lookout for ways to nurture your dream.”

- Lao Tzu


Sweet Potato Millet Kichari

Kichari is a supremely healing dish that's high in protein and easy to digest. Enjoy in times of stress, illness, low appetite, or to help the body make the transition between seasons.


Millet is a high-fibre, easy to digest grain that's good for helping to balance blood sugar and body weight. It is used as 'food medicine' to treat diabetes, low apetite, excess body-weight, mucus, or excess Kapha. You can also substitute rice or quinoa.


Serve with a side of steamed greens and a squeeze of lemon.


Ingredients:

  • 1 cup (200g) yellow mung dal (ideally soaked overnight)

  • ½ cup (100g) millet or quinoa (ideally soaked overnight)

  • 1 sweet potato, peeled if the skin is tough and chopped into chunks

  • 2 tbsp ghee (or coconut oil) ***

  • 4 cups (1 litre) water, or more

  • 1 teaspoon of: Black pepper, Ground coriander, Ground cumin, Sea salt

  • 2 teaspoons of: Black mustard seeds, Cumin seeds, Turmeric, Fennel seeds

  • Ground ginger or finely chopped fresh ginger


Preparation:

  1. Soak the quinoa overnight in double the amount of water. When you’re ready to cook, rinse the quinoa and mung dal.

  2. Measure out all of the spices into a cup — this makes it less likely that you'll burn your spices while searching for the others!

  3. Heat the ghee or oil in a large pot. Add all of the spices and sauté together on medium heat for a minute until fragrant. Be careful not to overdo this stage – it's better to err on the side of caution on your first attempt than risk frazzling the spices and making them bitter or burnt.

  4. Stir in the millet/quinoa and mung dal. Add 4 cups of water, bring to the boil, then reduce to a simmer, lid on.

  5. Cook for 10 minutes, then add the sweet potato. Continue cooking for another 30 minutes (longer if using whole green mung beans), or until the dal is completely soft (easily squashed between finger and thumb), the kitchari has a porridge-like consistency and the ghee has risen to the top, adding more water if necessary.

  6. Adjust the seasoning and garnish with fresh chopped herbs, spring onions, sesame seeds, steamed greens, or fresh green chutney. Enjoy your simple masterpiece!






About the Author

Briya Freeman has been creating spaces for healing and spiritual awakening since 2011. She is passionate about exploring the potentials of human consciousness in a way that unites and transcends global culture.


Her background includes 20+ years of study and practice in hatha yoga, Ayurveda, Breathontology, meditation, bioenergetics and shamanism.


As a guide, she is known for an approach that is down-to-earth, intuitive and deeply seated. She can be reached at hello@briyafreeman.com




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