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Kitchari

Ingredients

  • 4-6 cups of water
  • ¾ C Mung beans (split beans are yellow, whole mung is green, with more fiber)
  • ¾ cup white organic basmati rice
  • 1 T ghee
  • ½ t mustard seeds
  • ½ t cumin seeds or powder
  • ¼ t turmeric
  • ½ t ground coriander
  • ¼ t ground fennel
  • ½ inch grated ginger
  • 1-2 cloves minced or grated garlic
  • ½ tsp rock salt
  • Add veggies as desired: potatoes, carrots, burdock, leafy greens, beets, etc. Make sure they are cooked to softness.

Preparation

  1. Rinse the beans and rice until the water is clear.
  2. Melt the ghee or oil in a heavy pan or dutch oven over a low to medium heat. Sauté the mustard and cumin seeds in the ghee until the seeds pop.
  3. Add coriander, turmeric and fennel. Sauté these herbs for 30 seconds, until the spices bubble a little. Be careful not to burn the spices.
  4. Add garlic, ginger and salt and continue to sauté the spices for another 15 to 20 seconds. Add the mung beans and rice, stirring until they are coated with the ghee and spices.
  5. Add the water to the pot and stir. Cover and put the heat on medium to medium high.
  6. Bring to a boil and then reduce the heat to low/medium. Cook until the rice and beans are mushy (30 minutes).
  7. You can experiment with the amount of water to find the consistency that you like — more water means a soupier kitchari, which is preferable when your digestion is weak or you are using kitchari for a cleanse. Kitchari will thicken as it cools, so you might need more water than you think.
  8. Eat alone or garnish with fresh cilantro, chopped almonds, Bragg’s soy sauce, fresh lime, cooked vegetables.

Kitchari should be eaten on the same day you make it. In a pinch, you can make it for dinner and take the leftovers for lunch. Serve hot. This recipe makes 6 servings.

Kitchari for Vata

Ingredients

  • 1 C brown basmati rice
  • ½ C whole mung dal
  • 1 T ghee
  • 1 t black peppercorns
  • 2 t cumin seeds
  • ½ t minced ginger
  • 5-8 C boiling water
  • pinch of turmeric
  • pinch of sea salt

Preparation

  1. Wash rice and beans until the water runs clear.
  2. In a large pot, heat the ghee and sauté the peppercorns, cumin seeds, and ginger for a few minutes.
  3. Add the rice and beans and stir to coat them fully.
  4. Add turmeric, salt, and chopped vegetables if you are adding any.
  5. Saute a few minutes and then add the boiling water. (Reduce water for a thicker kitchari.)
  6. Cover and simmer gently for 1 hour over low heat, stirring occasionally.
  7. Serve warm.

Serves 2

Kitchari for Pitta

Ingredients

  • 1 C hulled barley
  • ½ C whole mung beans
  • 1 T ghee
  • 1/8 tsp turmeric
  • 4 curry leaves
  • ½ tsp cardamom
  • ¼ tsp coarse black pepper
  • ½ tsp coriander powder
  • ¼ tsp sea salt
  • 3 C boiling water

Preparation

  1. Wash the barley and mung until the water runs clear.
  2. In a large pot, heat the ghee and sauté the spices and salt over low heat for 2 minutes.
  3. Add the barley and mung and sauté for a few minutes.
  4. Add boiling water, stir and cover.
  5. Cook over medium-low heat for 1 hour, stirring occasionally.
  6. Serve warm.

Serves 2

Kitchari for Kapha

Ingredients

  • 1 C millet
  • ½ C split mung dal
  • 1 tsp ghee
  • 2 tsp cumin seeds
  • 4 curry leaves
  • 1/8 tsp turmeric
  • pinch of asafetida
  • pinch of sea salt
  • 6 C boiling water

Preparation

  1. Wash millet and mung beans until the water runs clear.
  2. In a large pot, heat the ghee and sauté the cumin seeds and curry leaves for 2 minutes.
  3. Add the millet, mung, turmeric, asafetida, and salt. Sauté a few more minutes over medium heat.
  4. Add boiling water and stir. (Reduce water for a thicker kitchari.)
  5. Cover and simmer for 35 minutes.

Serves 2

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