KITCHARI
(pronounced kit-char-ee)

1 cup     Basmati Rice
2 cups     Mung Dal (split yellow)
7 cups (approx.)     Hot Water
a bit of     Salt
2 Tbs.     Ghee
3 tsp.     Mustard Seeds
2 tsp.
Cumin Seeds or Powder
2 tsp.     Fennel Powder or Seeds
2 tsp.     Turmeric Powder
2 tsp.     Coriander Powder
1 pinch     Asafoetida (Hing)

Carefully pick over rice and dal to remove any stones, rinsing both in water. If you don’t have split yellow mung dal, whole green mung been soaked overnight will also work.  Begin to heat your water.

Sauté the seeds in the ghee until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.

Now prepare any vegetables that suit your constitution (see below). Cut them into smallish pieces. Add rice and these vegetables. Stir to mix, adding extra water if required.

Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have minimal water remaining, leaving the lid on the pot to allow any excess to slowly be absorbed.

4-6 Servings

Kitchari means mixture, usually of two grains. This is one kitchari recipe that is particularly nourishing and easy to digest.

Options for vegetables:
Vegetables such as zucchini,
asparagus, sweet potato
For Vata or Kapha conditions:
add a pinch of ginger powder
For Pitta: leave out the mustard seeds
Caution: Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in fiber. To ensure proper elimination, the following may prove helpful if taken once a day, away from kitchari meals: psyllium husks or seeds with water OR oat bran OR prune juice.

Recipe derived from the Ayurvedic Institute of Dr. Vasant Lad.

http://www.ayurveda.com

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Want to learn more about kitchari and cleansing?
Listen in to BEYOND 50 RADIO INTERVIEW  on Ayurveda Spring Cleansing with Gianna & Richard Haynes recorded Feb 2011

Click here to listen to archived call (episode 217)

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