Entrees

Kitchari

Recipe from The Ayurvedic Institute.

This is an ayurvedic healing and cleansing dish. According to The Ayurvedic Institute, for optimal balancing, certain adjustments can be made for Vata, Kapha, and Pitta conditions. For Vata and Kapha, add a pinch of ginger powder. For Pitta, leave out the mustard seeds. 

Prep Time

30 minutes

Cook Time

30 minutes

Yield

8 Servings

Ingredients

1⁄2 cup rice, basmati (dry)
1 cup lentils, split yellow
6 cups water
1 ginger, fresh (1-inch piece, grated)
1⁄4 teaspoon salt
2 teaspoons ghee ((clarified butter) )
1⁄2 teaspoon coriander, ground
1⁄2 teaspoon cumin, ground
1⁄2 teaspoon cumin seeds
1⁄2 teaspoon turmeric, ground
1 pinch asafoetida
  cilantro (to serve)
1 cup vegetables (optional)

Instructions

Rinse rice and dal and strain. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes. (For increased digestibility, you may soak the rice and mung dal overnight).

While that is cooking, prepare any vegetables that suit your constitution, such as sweet potatoes, carrots, or kale. Chop into small pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.