A Kitchari recipe to prepare for Summer

This is a gentle reminder to eat kitchari for a few days to reset and uplift the body before Summer gets into full swing.

Kitchari means mixture, usually of two grains. It's healing, nourishing, easy to digest and great for cleansing!

You can add vegetables of your choice to the dish. To customize it for doshas, you can add a pinch of ginger powder for Vata or Kapha; for Pitta, leave out the mustard seeds.

Kitchari Recipe

Ingredients:
½ cup basmati rice
1 cup mung dal
6 cups water
½ inch ginger root, grated
Pinch of mineral salt
2 tsp coconut oil
½ tsp coriander powder
½ tsp cumin powder
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp turmeric powder
1 pinch asafoetidal
Handful of fresh cilantro leaves, chopped
1 ½ cups assorted vegetables

Directions:
1. Wash rice and dal separately in at least 2 changes of water.

2. Add 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.

3. While that’s cooking, prepare any veggies that suit your constitution. Cut into small pieces.

4. Add the veggies to the cooked rice and dal mixture and cook 10 minutes longer.

5. In a separate saucepan, sauté seeds in oil until they pop.

6. Add the other spices and stir together to release flavors.

7. Stir sautéed spices into the cooked dal, rice and veggie mix.

8. Add the mineral salt and cilantro, and serve.