There are many many ways to make kitchari. Here is an easy way I like to prepare it to help balance vata dosha and apana vayu as we move into the colder seasons...enjoy!
Ingredients:
1 cup rinsed brown or white basmati rice
1 cup rinsed split yellow mung beans (or soaked whole green mung beans)
1T ghee (clarified butter) or coconut oil
3/4 tsp of each: coriander, turmeric, ginger, cinnamon
(I also add some pinches of cumin, fennel seeds and fenugreek)
1 bay leaf
Pinch of asafoetida (for help with digesting the beans)
Sea salt and pepper to taste
Lots of veggies such as root veggies, leafy greens, bok choy, fresh ginger, green beans, onion, even a beet if you want it to take on a fun color
Super easy instructions:
Melt ghee in a large pot and simmer (don't burn!) spices and fresh ginger. Add rice and beans and coat them in the spice mixture. Then add enough water to cover one inch above the rice and beans. Bring to a boil, then cover. Cook on medium-low for about 20 minutes, give it a stir. When about half the water has been absorbed, add the veggies and stir. Re-cover and cook until the rice and beans are fully cooked. Enjoy!
(Another way to eat this is by cutting a large zucchini in half length-wise, scoop out the core, stuff with kitchari and bake on a baking sheet with ghee and salt...YUM!)
Ingredients:
1 cup rinsed brown or white basmati rice
1 cup rinsed split yellow mung beans (or soaked whole green mung beans)
1T ghee (clarified butter) or coconut oil
3/4 tsp of each: coriander, turmeric, ginger, cinnamon
(I also add some pinches of cumin, fennel seeds and fenugreek)
1 bay leaf
Pinch of asafoetida (for help with digesting the beans)
Sea salt and pepper to taste
Lots of veggies such as root veggies, leafy greens, bok choy, fresh ginger, green beans, onion, even a beet if you want it to take on a fun color
Super easy instructions:
Melt ghee in a large pot and simmer (don't burn!) spices and fresh ginger. Add rice and beans and coat them in the spice mixture. Then add enough water to cover one inch above the rice and beans. Bring to a boil, then cover. Cook on medium-low for about 20 minutes, give it a stir. When about half the water has been absorbed, add the veggies and stir. Re-cover and cook until the rice and beans are fully cooked. Enjoy!
(Another way to eat this is by cutting a large zucchini in half length-wise, scoop out the core, stuff with kitchari and bake on a baking sheet with ghee and salt...YUM!)
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