I love this kitchari! It's so easy as the spices are few and it tastes delicious! Though this recipe is especially great for pittas (especially in the summertime), it balances all doshas. Enjoy!
From Ayurvedic Cooking for Self-Healing by Usha Lad & Dr Vasant Lad
Serves 6.
1 c yellow mung dal
1 c basmati rice
1 1/2 inch piece of fresh ginger, peeled and chopped fine
2 T unsweetened, shredded coconut
1 small handful cilantro leaves, chopped
1/2 c water
3 T ghee
1/2 tsp turmeric
1/4 tsp salt
6 c water
Wash the mung dal and rice two times. Soak the mung dal for a few hours, if you have he time, then drain. Put the ginger, coconut, cilantro and the 1/2 c water into a blender and blend until liquified.
Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well.
Next mix in the rice, mung dal and the 6 cups of water. Bring to a boil. Boil, uncovered, for 5 minutes. then cover, leaving the lid slightly ajar, turn down the heat to simmer and cook for 25 to 30 minutes, until the dal and rice are tender.
- V, P, K: excellent!!
Sounds delicious!
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