Kick Butt Kitchari

As promised in my last blog about ways to ease into the Fall season's colder temperatures and Vata tenancies, here's a perfect seasonal food that nourishes the body. So put this on your menu at your next Fall dinner party and feel good, no matter what your dosha!

Here is a simple, delicious recipe for kitchari:

  • 1/4 cup organic basmati white rice
  • 1/2 cup organic mung dal
  • spices - turmeric, ginger, fennel, cumin, coriander, mustard seeds
  • 2 tablespoons organic ghee
  • 4 C. spring water
  • 1 - 2 cups chopped vegetables - use easy to digest ones like squash, zuchini, green beans, carrot, etc - optional

How to prepare:
Wash rice and mung dal (separately) well, then soak overnight (separately). In the morning drain the water, and rinse well again.
In a medium saucepan warm the ghee. Add the kichari spice mixture and saute for one to two minutes. Add rice and mung beans and saute for another couple of minutes. Then add 4 cups of water and bring to a boil. Once the kitchari has come to a boil reduce the heat to medium-low. Cover and cook until it is tender (approx. 30-45 minutes). If you are adding vegetables to your kitchari, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end. Add more water if needed. Typically, kitchari is the consistency of a vegetable stew as opposed to a broth.  This recipe makes 4 servings.