Kitchari is pretty easy to make, healthy and mild on the stomach.
Some choices for a unique blend:
1/2 cup basmati rice
1 cup mung dal (split yellow)
6 cups (approx.) water
1/2 to 1 inch ginger root grated
Salt (1/4 tsp. or so)
2 tsp. ghee
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/2 tsp. whole cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. turmeric powder
1 pinch asafoetida (hing)
Handful of fresh cilantro leaves
1 and 1/2 cups vegetables of your choice(optional)
Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 cleanings of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
While that is cooking, prepare any vegetables of your choice. Cut them into small pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the mineral salt and chopped fresh cilantro and serve.
Debbie Krejci E-RYT 500
Yoga Teacher Training Mexico, Costa Rica, Sri Lanka
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