Cozy Kitchari

This is one of my absolute favorite go-to self care recipes. Kitchari is the ultimate nourishing, healing dish.  It is a grounding meal to prepare during times of transition, weak immunity, personal exhaustion, sickness and cleansing.  Not only is it warm & comforting, but the recipe calls for simple whole ingredients that are easy for the body to digest.

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YOU WILL NEED:

1/2 C white basmati rice

1/2 C yellow split mung dal

6 C water

2 tbs ghee (butter or coconut oil will also work)

2 tsp cumin seeds

1/2-1 inch fresh grated ginger

1 bay leaf

1/2 tsp ground cumin

1/2 tsp ground turmeric

1 handful cilantro leaves

salt & pepper to taste

*Makes 4-6 servings

METHOD:

  1. Rinse rice & mung dal twice

  2. Melt ghee in large sauce pan (medium heat)

  3. Add cumin seeds & saute/stir until fragrant (about 1 min)

  4. Stir in rice & mung dal for another minute

  5. Add water, ginger & bay leaf

  6. Bring to a boil, cover & simmer until tender

  7. Remove from heat, stir in ground cumin & turmeric

  8. Serve & garnish with cilantro, salt & pepper

Optional: Adapt your Kitchari to soothe your doshas

Soothe Vata

  • Use twice the amount of ghee or oil.

  • Add a pinch of cayenne pepper while cooking.

  • Use quinoa instead of rice to increase the protein content.

  • Use double the amount of rice.

  • Best veggies for a vata variation are carrots, zucchini, peas, sweet potatoes, and asparagus.

Soothe Pitta

  • Use half the amount of mustard seeds and black pepper, or omit mustard seeds altogether.

  • Replace ghee with coconut oil.

  • Best veggies for a pitta variation are leafy greens, broccoli, cauliflower, asparagus, zucchini, and carrots.

Soothe Kapha

  • Use half the amount of ghee or oil.

  • Omit the oil or ghee and instead soften the spices by cooking in two inches of water before adding the rice and dal.

  • Use quinoa, millet, or amaranth instead of rice.

  • Add extra fresh ginger to the oil when cooking the spices.

  • Add a pinch of cayenne pepper while cooking.

  • Best veggies for a kapha variation are leafy greens, Brussels sprouts, cauliflower, asparagus, and celery.

(Source for these great dosha specific variations is Kripalu)