Kitchari
Ingredients:*
8 cups Filtered water
1 cups Split Mung beans
Fresh ginger 1 Tblsp
Fresh turmeric 1 Tblsp (optional)
Chopped Fresh cilantro
4-5 Curry leaves (optional)
Bok Choy (optional)
Winter squash (optional)
Carrots (optional)
Golden beets (optional)
1 Tblsp Ground coriander, cumin, fennel
1 Tblsp Curry powder
2 Tblsp Dried Coconut (optional)
Salt to taste
1 Tblsp Ghee
Accompaniments:
Sliced Lime
Cilantro leaves
Dried Coconut
Rice:
Basmati rice
Cardamom powder or pods (optional)
Place the mung beans in 8 cups of filtered water in a large, heavy bottomed pot. Turn the heat to high and place upon the stove. Any of the spices of vegetables we use are optional, choose them to suit the dosha or imbalance you are working with.
If adding ginger and turmeric, chop them first into small pieces, then add them to the boiling mixture. Let the water boil, then turn it down to medium high, stirring gently. Scrape the foam off the top of the water and discard.
Prepare the rice in a rice cooker, 1 of rice to 2.5 cups of water, adding the cardamom pods or a small amount of powder if you’d like.
While the mung beans are cooking, slice the carrots and other vegetables and set aside. If using bok choy, you will add that separately from the harder vegetables, as it does not need to cook as long.
Lower the heat a bit, and add the dried coconut if you’re choosing to do so. After 5 minutes (you do not need to scrape off this extra foam, it is just from the coconut) add the harder vegetables like carrots, beet or squash. Next add the spices like coriander, cumin, fennel and curry powder blend. Stir, perhaps scraping the bottom if the beans begin to get sticky (you may add more water if you feel the need to do so). Cook for another 10 minutes, then add the bok choy and chopped cilantro and curry leaves. You may now add the salt.
The final addition to the kitchari is ghee. Gently stir in about 3 tablespoons of ghee – take note of the yummy, nutty smell it adds to the mixture. Check on the rice in the rice cooker, remove carefully. Serve when ready with lime wedges, coconut flakes and extra cilantro if you like.
*Most measurements are by sight or hand – Ayurveda encourages using your intuition.