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
- 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.
- 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.
- 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.
- 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.
- Ten minutes before kitchari is done add vegetables, making sure there is enough water for them to cook.
- Top with lime juice, cilantro and a sprinkle of coconut.
- Spices and vegetables should be according to which doshas you are balancing and to taste.
- Sit quietly, face east and enjoy!
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