Kitchari.3.19.19.WEB_

KITCHARI

Ingredients

This recipe is from the Ayurvedic Center in Vermont it serves 8. If this seems like too much, try the kitchari spice mix or the kitchari kit. 
 
  • 2 cups yellow mung dhal
  • 1 cup basmati rice
  • 6 cups water
  • 1 tablespoon ghee or 1 tablespoon sunflower oil
  • 1 teaspoon black mustard seeds
  • ½ teaspoon turmeric or 2 1inch pieces of fresh ginger root (chopped)
  • ½ teaspoon cumin
  • ½ teaspoon fennel seeds
  • ½ teaspoon garam masala powder (Indian grocery, ok if you don’t have)
  • salt to taste
  • lime
  • fresh cilantro
  • unsweetened coconut
  • Veggies of your choice

Instructions

  1. Wash the rice and mung dhal well. It is best to let the dhal soak for at least 4 hours or overnight, before cooking – this helps with digestion.
  2. In a large pot, add the dhal, rice and water and bring to a boil. Turn immediately to a very low simmer, cover slightly and cook for 25 minutes.
  3. That’s it – as long as dhal and rice are tender. Add additional water as needed. Watch closely so it doesn’t boil over. Scrape off foam from top of water a few times during cooking.
  4. In a separate pan, over medium heat, add the ghee or sunflower oil, add the mustard seeds, wait 2 minutes, add remaining spices, when mustard seeds pop, remove from heat. Stir mixture into kitchari half way through cooking.
  5. Ten minutes before kitchari is done add vegetables, making sure there is enough water for them to cook.
  6. Top with lime juice, cilantro and a sprinkle of coconut.
  7. Spices and vegetables should be according to which doshas you are balancing and to taste.
  8. Sit quietly, face east and enjoy!
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