Kitchari

May 22, 2016

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:

IMG_2598

*Soak the mung beans and lentils at least one day before you make this dish.*

  1. 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.
  2. 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 😉
  3. In a  frying pan, melt the ghee and then add the leeks.
  4. Stir leeks until they start to lighten in color and get soft (maybe two minutes)
  5. Add the mustard seeds (with the burner on low), again for up to two minutes and careful they don’t burn.
  6. 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.
  7. 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.
  8. 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)
  9. 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