Recipe: Creamy Coconut Kitchari

shown with sauteed purple kale (good pairing for P and K)

This kitchari actually is the product of soup that I made that I decided would be better suited to kitchari -- as I find most things in my life. So this recipe is somewhat unconventional: you can make just the soup or the soup then turn it into kitchari. My friend and fellow yoga teacher, David Kresner, expressed his dislike of the often mushy consistency of the rice in kitchari, and while I love mushy kitchari, I can totally understand. Consistency is very important. So, this kitchari is dedicated to David and all the other Ayurvedic enthusiasts who just aren't into mushy kitchari. I hope this method serves your health and tastebuds well. :)  

This kitchari is well suited to this time of year (the winter) : it's creamy and slightly heavy because of the coconut milk (good for vata) and got the heat to fire up agni from the red lentils (a hotter lentil variety), the mustard seeds and the ginger. Kaphas will want to go extra easy on the coconut milk or skip it all together to avoid congestion. Pittas, be sure to bulk up on the cilantro in this dish- no breaking out the hot sauce & extra salt to top it. Vatas, try not to multi-task while eating this. Savor its creaminess and don't forget to chew too. Enjoy VPK family! 

CREAMY COCONUT KITCHARI

Serves approximately 4 people as a main. 

1 c basmati rice....rinse then cook in a rice cooker or on the stove (1:2  rice:water ratio). Fluff once finished.

Meanwhile, make the base:

2 T Coconut Oil or Ghee
1/2 a yellow onion, chopped
1 1/2 t chopped fresh ginger
1/2 t cumin seeds
1/4 t mustard seeds (yellow for P, black for V & K)
1/2 t turmeric
1/2 c red lentils, rinsed well
4 c water
1/4 c coconut milk (fresh would be ideal, canned will do)
1/4 t salt

Heat oil in a pan and add mustard seeds. Once they start to pop, add cumin, turmeric, onion and fresh ginger, and saute mixture until onion is translucent. Add in red lentils and water. Bring to boil, then down to gentle simmer and cover for 15 minutes, stirring occasionally. After 15 minutes, add coconut milk and simmer uncovered for at least 5 more minutes once lentils have softened or become mushy. Stir in salt and taste.

EITHER Serve as soup now with a sprinkling of cinnamon and chopped cilantro OR stir in rice & lots of chopped cilantro to the base to create kitchari (a mixture of beans and rice).

• V: Great. Be sure you're hungry when you sit down to eat this meal. Serve with roasted vegetables (like winter squash, root vegetables or steamed zucchini). 
• P: Ok. Use split mung beans instead of red lentils. Tone down the spice. Add 1/2 t ground coriander with coconut milk. Use minimal salt. Add lots of chopped cilantro. 
• K: Ok. Use low fat coconut milk and top with an extra sprinkling of cinnamon. Only eat as a mid-day meal, not dinner.