Kitchari is
an easy meal to prepare that gives us solid nourishment and allows the body
time to devote energy to healing. Eat
kitchari anytime in order to build vitality and strength; it helps balance all
three doshas. For spacey vata, the kitchari is grounding and soothing; for
fiery pitta, its spices are calming; and for heavy kapha, it provides healing
warmth and energy. Ayurvedic doctors
sometimes prescribe a kitchari-only diet for one week or more to enable a
natural cleansing period for the body, mind, and spirit.
Ayurveda begins with
the belief that all healing begins with the digestive tract, and kitchari can
give it a much-needed rest from constantly processing different foods while
providing essential, easily digestible nutrients. The combination of rice and mung beans offers
an array of amino acids and adequate protein. The mixture of spices kindles the digestive
fire, the agni, which is the Ayurvedic description for your innate digestive
power. The agni is dampened by poor food
combinations, overdependence on processed foods, eating at irregular times,
eating while standing, distracted, or while in a distressed state.
Ingredients:
1 cup Basmati Rice, soaked 4-6 hours
1 Cup mung beans, soaked 4-6 hours or more
1 t cumin seed
1 t fennel seed
1 t coriander seed
1 T ginger minced
1 t powered turmeric
2 T sesame oil
salt to taste
2-4 cups vegetable stock or water
2-3 cups chopped vegetables, local or organic preferred
freshly chopped herbs
Toast the seeds in the sesame oil, and add the freshly minced
ginger. Saute for 1 min and add the
turmeric. Add the rice, mung beans and
the rest of the water. Add salt, bring
to a boil, turn down to a simmer, and cook for 10-12 minutes. Add the vegetables, a couple pinches of salt
and cook for another 10-15 minutes. Add
water or stock depending on the consistency that you wish. Turn off heat and stir in the freshly chopped
herbs.
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