Classic Ayurvedic dish to help balance anyone (all Dosha types). This recipe makes about 8 bowls. I buy those 2 cup plastic freezer containers and freeze a few for later. Fall through Spring I will eat this a couple times a week, helps keep you grounded and warm.
What you need:
- 4 tbls of ghee
- 2 tbls of black mustard seeds (whole, crushed or blended)
- 2 tbls of coriander
- 3 tbls of cumin
- 1 tbls of turmeric
- 2-3 tbls garam masala
- 2 tbls dried curry leaves crushed
- 1/2 tsp of cayenne pepper
- Pepper to taste (I use about a teaspoon)
- 1 cup chopped leeks
- 1 cup of split mung beans, split lentils, quinoa or combo (uncooked and soaked)
- 1 cup of basmati rice (uncooked and rinsed)
- 9 cups water
- 5 tbls ginger juice
- Bragg’s Liquid Aminos (TM)
What to do:
*Soak the mung beans and lentils at least one day before you make this dish.*
- In a large soup pot, add the rinsed rice and soaked mung beans (lentils or quinoa) and the water, bring to a boil, then simmer for about 45 minutes. You can also add a tsp of turmeric in the water.
- Make ginger juice: This is not a super quick procedure but definitely worth it! Plus you are waiting on the kitchari to simmer anyway. Peel the ginger by using the the edge of a spoon, scrape off the skin. Get a ‘cheese’ grater and grate the ginger. Take the grated ginger and squeeze it into a measuring spoon and then from the filled spoon to a bowl for later. Note: wash your hands after this, thoroughly, if you touch your eyes with ginger juice on your hands you may cry a little 😉
- In a frying pan, melt the ghee and then add the leeks.
- Stir leeks until they start to lighten in color and get soft (maybe two minutes)
- Add the mustard seeds (with the burner on low), again for up to two minutes and careful they don’t burn.
- Add the rest of the spices (except the ginger juice and curry leaves) to the frying pan, still on low burner setting and let them cook for a minute or two. You will start to smell them.
- Once the rice mixture is cooked and the herbs are ready, add the herb mixture to the rice mixture. You can also add the curry leaves at this point.
- After the kitchari has been simmering for about 5 min*, you can add the ginger juice. *The length of time it takes to get the consistency may take more or less time then 5 min. (If you like it soupy add more water – but may need more spice as well)
- I mix Bragg’s in once i’m ready to serve. Bragg’s is salty and I love the stuff so i’ll put in at least a teaspoon in my bowl and let my guests use it to taste
To make this dish more pacifying for:
Vata – add some root veggies like carrots
Pitta and Kapha – add some bitter greens like kale