My new "How to Cook Kitchari" Video!

So I watch a fair amount of the Food Network and associated foodie content, and some of it I enjoy but most of it makes me think that what's really needed is an Ayurvedic cooking show rather than other show about the many wonders of butter. How great would an Ayurvedic cooking show be, right? So, I decided to take matters into my own hands and with my little flip camera, my teensy tiny kitchen and my MacBookPro (not to mention generous help from my favorite cameraman) I've created a video of one of my favorite Kitchari recipes. You get to learn my tricks in the kitchen and about the various healing properties of the ingredients I use. I really hope you all like it! If you do enjoy it, please spread the word around! 

*Apologies in advance for some of the camera jiggles. I've got a tripod now and will use it next time. 

So that kitchari looks tasty, you're thinking? Well you could really learn to love kitchari by participating in the Fall Detox I'm leading at The Mindful Body next month. Details coming later this week! :) 

**************
RECIPE: KITCHARI with vegetables

1 c white basmati rice

1/2 c mung beans (either split hulled mung beans or whole beans that have been soaked overnight)

1 T ghee

1 t fennel seeds

1 t cumin seeds

1 t turmeric

2 coins of fresh ginger (thick slices)

5-6 c water

1 t coriander seeds

1 T sesame seeds

1 T desiccated coconut

3 leaves of swiss chard

1 zucchini

1/2 t salt

cilantro 

lime wedges

Rinse rice and beans well and set aside. In a medium to large pot, heat ghee over medium heat. Once melted add fennel, cumin and turmeric. Stir then add rice and beans. Combine spices and rice & beans and continue to stir. When rice & beans begin sticking to the sides of the pot, add ginger, water and coriander seeds. Cover and bring to boil. Meanwhile, in a small pan, heat sesame seeds until starting to brown then mix in coconut. Once all starts to brown, turn off heat and add to boiling rice & beans mixture. Stir and set timer for 20 minutes to allow rice & beans to cook. Now is a good time to chop the chard, grate the zucchini and chop any cilantro you'll be using to garnish and further enhance digestion. About 10 minutes in, check that the rice & beans don't need more water. If it's not looking like a wet porridge add more water. After the timer goes off, check that the beans & rice are cooked. Depending on your bean and how long you soaked them, it may need another 10 minutes. Don't worry if the rice grows soft; it only makes it easier to digest & it stays tasty. Once rice and beans are cooked, add vegetables and mix well. Add more water if necessary, then cover and allow vegetables to cook; this shouldn't take more than 5 minutes or so. Once all the kitchari is cooked, serve with a sprinkle of fresh lime juice and chopped cilantro. 

• Vata: Very good. Can add more ghee to top. Could add pinch of hing to melted ghee at start. Use at least 6 cups water. 
• Pitta: Excellent! 
• Kapha: Good. Reduce coconut to 1 tsp and use bell pepper rather than zucchini. Can add any other more pungent spices like 1/2 tsp of fenugreek or a sprinkling of garam masala to taste to bring more heat.