Kitchari
Kitchari, an essential component of Ayurvedic healing. This time-honored recipe combines basmati rice and split yellow mung beans, meticulously chosen for their compatibility and easy digestibility. According to Ayurveda, Kitchari is considered tridoshic, harmonizing Vata, Pitta, and Kapha doshas. It gently detoxifies the body while providing essential nutrients and supporting healthy digestion.
Kitchari's combination of grains and legumes creates a complete protein source, promoting tissue nourishment and cellular rejuvenation. Prepared with digestive spices like cumin, coriander, turmeric, and ginger, Kitchari aids in kindling the digestive fire, improving nutrient absorption, and balancing the doshas. This Ayurvedic gem is a versatile healing food that soothes the body, calms the mind, and restores overall vitality."
Ingredients
1/2 cup yellow mung dal
1 cup basmati rice
1-inch piece of fresh ginger, peeled and chopped fine
4 cups of water
3 tablespoons of ghee
1/2 teaspoon of black mustard seeds
1/2 teaspoon of coriander seeds
1 teaspoon of cumin seeds
3 bay leaves
2 pinches of hing
1/2 tsp of turmeric
1/2 lime juice
1 cup of suitable vegetables for your constitution.
Small bunch of coriander leaves
salt and black pepper to taste.
Wash the mung dal and rice well and soak for around 6 hours.
In a pressure cooker over medium heat, heat the ghee and add the mustard seeds, cumin seeds, coriander seeds and hing. Stir for a moment until the seeds pop.
Add the ginger and stir a little bit.
Add the vegetables.
Add the rice, mung dal, turmeric, salt, bay leaves and black pepper and stir well.
Add the lime juice.
Add the water and bring to boil, then close the pressure cooker for around 10-12 minutes. The texture of the dal should be soft and creamy.
Add a small bunch of coriander leaves on top.