Vata Pacifying Kitchari
Kitchari is an easy to digest (and make) complete meal that is not only packed with protein, its delicious. This recipe is designed to be Vata pacifying and is a great addition to any fall menu.
Makes 2 servings.
INGREDIENTS
1 cup white basmati rice (for Kapha imbalance use ½ cup rice)
½ cup split/hulled mung beans (soaked ~ 8 hours, rinsed well 3x)
4-6 cups of water
2 Tbsp coconut oil (can substitute for organic ghee if you consume dairy)
1 ½ tsp (heaping) of black mustard seeds
1 ½ tsp (heaping) cumin seeds
¼ tsp hing/asafetida (heaping) - available on Amazon or at a local Indian grocer
½ tsp (heaping) of Himalayan mineral salt
½ tsp of turmeric (heaping)
1 ½ tsp fresh grated ginger
1–2 cups chopped vegetables (kale, zucchini, chard work great)
INSTRUCTIONS
Wash rice and mung and soak overnight. Drain soak water.
In a saucepan warm the coconut oil. Add mustard seeds and cumin seeds and sauté for one to two minutes until the mustard seeds start to pop and the aroma of the herbs is released. Add the salt and powdered spices and sauté for just a minute or so.
Add rice and mung beans and sauté for another couple of minutes.
Then add the ginger, 6 cups of water and bring this to a boil. Once the kitchari has come to a boil, reduce heat to medium-low and cover and cook until it is tender. (approx. 30-45 minutes).
If adding vegetables to your kitchari, add the longer cooking vegetables such as carrots, beets, sweet potatoes halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end.
Continue to add water as needed. You’ll want your kitchari to be a little soupy.
Garnish with fresh cilantro. Enjoy!
