Kitchari is a staple to the Ayurvedic. It is traditionally prescribed as a diet for the elderly, babies or when not feeling well, and during Panchakarma, a detoxification and rejuvenative treatment restores systemic balance. It provides solid nutrition with high protein and ease of digestibility. The blend of rice and mung beans have the qualities of being sweet, cooling and grounding. It helps balance all three doshas; for Vata and Pitta the heaviness is grounding, and for Kapha, its spices provides needed warmth.
Yield: Serves 4 hearty souls
Equiptment: Knife, cutting board, medium-large pot & measuring cup
Winter "Kapha" Spices
1 tsp. Cumin, ground
1 tsp. Coriander, ground
1/2 tsp. Fenugreek, ground
1 tsp. Turmeric, ground
1 tsp. Cinnamon, ground
1/2 tsp. Ginger, ground
Directions: Combine all spices, store in an airtight container.
1/2 Moong beans, green
2 TBL. Ghee, sunflower or coconut oil
1-2 TBL. Spice blend
1/2 cup Sweet onions, 1/4" dice
1/2 cup Carrots, 1/4" dice
1 bunch Kale, cut into 1-2" pieces
1/2 - 1 tsp. Mineral salt
6 cups Water
1. Rinse the barley, set aside
2. Rinse the moong beans, place in a large pot. Cover with 3" of water, bring to boil for 1 minute covered, then turn off and let sit uncovered, after 15 minutes drain, and set aside.
3. Dice the onions and carrots into 1/4" dice.
4. Destem the kale (I prefer black kale), cut into rough dice (approximently 1-2" pieces), and set aside.
5. Heat oil or ghee in large pot over medium heat, add the spice blend, and cook for 30 seconds until the essential oils release and it smells fragrant.
6. Add the onions and carrots, and saute for 1 minute.
7. Add the drained moong beans, barley, water and salt.
8. Bring to a boil, reduce heat and simmer covered for 30 minutes, stir occasionally.
9. After 30 minutes add the kale, continue cookingfor 15 more minutes, for a total of 45 mintues.
10. At 45 mintues, check if the beans and barley are cooked fully, and be prepared to add extra (boiling) water or stock as needed.