Kitchari is an Ayurveda recipe that I have been making for the last three months. It feels good in my stomach and because I use a variety of veggies, I eat it almost every day. I used it as the dish for Ahhh! Asparagus ( ) a few days ago and promised to post this part of the recipe, so here it is:
This is a photo of Kitchari from the Internet. My original photo disappeared!
1 cup of yellow split mung beans, rinsed & soaked+
1 cup of Indian (white) basmati rice, soaked
1 tbs. ghee (clarified butter)
Â¾ Inch of ginger diced
1 tsp. of mustard seeds
1 tsp. of cumin seeds
1 tsp. of coriander seeds
1 tsp. of turmeric
Â½ tsp. of hing (optional, as this can be heating)
4-6 cups of water (for a more liquid or porridge consistency add 2-3 cups of water)
Salt to taste
+Note: beans and rice should be soaked for a minimum of 4 hours or overnight prior to cooking.
Option#1: cilantro can be added at the end of when the mixture has been cooked.
Option#2: veggies can be added as well. Note, that the root vegetables can be added during when the sautÃ©ing is occurring but lighter vegetables can be added (i.e. cilantro/parsley) are added at the end.
In a medium saucepan add ghee, ginger and seeds. Warm this up until the seeds begin to pop and then add the turmeric (and hing, if using). Next add mung beans. Allow them to be sauteing for a minute and then add the rice, sauteing them as well for a minute. Add 4 to 6 cups of water and bring to a boil. At this point add salt to taste, lower flame and allowing it to simmer for approximately 45minutes. Turn off the burner and allow it to sit for an additional 10-15 minutes. Serve and enjoy.
My Notes: Ayurveda is considered the oldest healing system known, more than 5,000 years. I have posted several articles and book reviews on this topic in my Nobody Eats Like Me category. (Link) Since I have been making this dish, a basic Ayurvedic recipe, I have some hints and shortcuts that might help.
1. You may want to cut the recipe in half or quarters the first time you are trying it. This recipes makes a huge amount â€¦enough for several meals for one person.
2. I have been soaking the rice and yellow split mung together. In the beginning I soaked them separately. If you do this, then in the directions, you add both the beans & rice at the same time.
3. Instead of cooking all that I soak & drain, I take about 1 to 1 Â½ soaked beans/grains and put the rest of the drained beans/grains in a covered dish in my fridge and use as needed over the next 2 days. That way my dish is always cooked fresh and not reheated, although if you make too much, you can reheat the dish.
4. Because my body composition is a Pitta-Kapha (see link above), there are some spices that are not recommended. But you are free to add onions, garlic, cayenne, etc. if your diet allows this.
5. I use a large, flat-bottomed saucepan to cut down on cooking time.
6. As Vishnu told me, this can be eaten every day, all year long, by all body types. It is great as a main dish or side dish with the addition of different veggies. I have also added almonds, black beans, parsley, etc. Make the dish your own!