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How to Make Kitchari

Jun 18, 2019
 

Kitchari is Ayurveda's go to staple when we want a complete, easily digestible meal.  Kitchari is traditionally made in one pot, hence letting the nutrients energies mingle to create 'peace in the pot'.  This recipe uses all 6 tastes and is delicious and satisfying.  This is a sattvic (peace) inducing recipe for body and mind.  

V  = P  = K =  (Tri-doshic)

Kitchari

Serves 2-3

Ingredients:

1 C

Basmati Rice

1/3 C

Mung Beans – soaked until sprouted (a couple of hours)

3 C

Water

1

Zucchini - chopped

1

Small sweet potato – Peeled and chopped

2 T

Ghee

3 T

2 t

2 T

½ C

2 T

1 T

Hulled Pumpkin Seeds

Curry Powder

Braggs Liquid Aminos

Organic Coconut Milk

Lemon Juice

Maple Syrup

Sea salt and pepper to taste

Directions:

Put soaked mung beans rice and water in pan and bring to boil.  Reduce heat to low and simmer for 10 min. Add Zucchini and sweet potato.  Cover and cook until rice has absorbed all liquid (about 20 min).

While that is cooking sauté’ in small pan ghee and pumpkin seeds and cook until seeds are light brown.  Stir in curry, Braggs, coconut milk lemon juice and maple syrup. Add liquid to rice, bean and vegetable mixture and cook for 20-25 min.  

Add more seasoning according to your body type (dosha). *The Creative (Vata) ;cardamom, cinnamon, coriander, cloves *The Achiever (Pitta) :cardamom, coriander *The Lover (Kapha) : Cayenne, cinnamon, cloves

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