Kitchari - Ayurvedic reset | yogatherapyworks

Name: Kitchari - Ayurvedic reset | yogatherapyworks
Ingredients: 1 cup basmati rice (if your digestion is good brown basmati is preferable – if weaker, or challenged at the time – go with white basmati); 1/2 cup mung daal (yellow split mung beans); 2 1/2 – 3 cups water (more water creates a soupier texture – less creates a thicker kitchari); 1 large bay leaf; 1 tsp cumin seeds; 1/2 tsp ajwain seeds; 1/2 tsp fennel seeds; 1 tsp ground turmeric (fresh grated turmeric is even better); 1-3 tsp fresh ginger grated (use less if your pitta dosha is high); 1 tsp fresh garlic crushed (omit if preferred – I often do); 1/2-1 tsp ground cumin; 1/2-1 tsp chilli powder or 1 milder dried chilli (omit if pitta dosha is high); 1/2 tsp ground black pepper (omit if pitta dosha is high); Once cooked: 1-3 tbsp fresh ghee (use flax or hemp seed oil if you prefer a vegan option); 1-2 tsp salt to taste (add at the end of cooking); Fresh coriander leaves chopped if available and to your taste

yogatherapyworks.co.nz

Kitchari is a simple sattivc food that can soothe dis-ease, facilitate the elimination of excess Ama and create greater harmony in body-mind digestion.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yogatherapyworks.co.nz.

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Ingredients

1 cup basmati rice (if your digestion is good brown basmati is preferable – if weaker, or challenged at the time – go with white basmati)
1/2 cup mung daal (yellow split mung beans)
2 1/2 – 3 cups water (more water creates a soupier texture – less creates a thicker kitchari)
1 large bay leaf
1 tsp cumin seeds
1/2 tsp ajwain seeds
1/2 tsp fennel seeds
1 tsp ground turmeric (fresh grated turmeric is even better)
1-3 tsp fresh ginger grated (use less if your pitta dosha is high)
1 tsp fresh garlic crushed (omit if preferred – I often do)
1/2-1 tsp ground cumin
1/2-1 tsp chilli powder or 1 milder dried chilli (omit if pitta dosha is high)
1/2 tsp ground black pepper (omit if pitta dosha is high)
Once cooked: 1-3 tbsp fresh ghee (use flax or hemp seed oil if you prefer a vegan option)
1-2 tsp salt to taste (add at the end of cooking)
Fresh coriander leaves chopped if available and to your taste