This recipe focuses on the use of warming spices to help with circulation, digestion and excess kapha dosha.
Perfect dish for when you are feeling heavy, cold or congestion.
- ½ cup basmati rice
- ¼ cup split mung beans
- 6 cups water
- 3 tablespoons ghee
- 1 1/2 teaspoon cumin seeds
- ⅛ teaspoon hing
- 1 teaspoon coriander seeds
- ¾ teaspoon cardamom seeds
- 1 teaspoon black pepper corns
- 1 bay leaf
- ¾ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon turmeric
- ¾ teaspoon salt
- 1 tablespoon fresh ginger, grated
- ½ small onion; chopped
- 1–2 cloves garlic
- 2–4 cups fresh vegetables (greens, spinach, kale, zucchini)
- 2 more cups water (as needed)
Wash the rice and split mung until the rinse water is clear.
Soak mung dal for 3 hours or overnight then drain.
Warm a tablespoon of ghee in a medium saucepan and add the whole cumin seeds and hing. Lightly brown them. Add the rice, mung and water and bring to boil. Cook for about 45 minutes.
Warm 2 tablespoons of ghee in a small skillet. Add the coriander, cardamom, peppercorns and bay leaf and saute for 2 to 3 minutes. Then stir in the rest of the spices and the onion and garlic. Add sautéed spices in the blender with (½ cup or less) water and grind well. Pour the spice mixture into the rice and mung. Rinse out the blender with the last two cups of water and add it to the kitchari as well. Add the vegetables. Cook for 20 minutes or more. Can add red pepper flakes for extra spice!