Pitta Cooling KitchariBy Dr. Scott Blossom
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- October 09, 2012
- posted in Uncategorized
Kitchari is a potent blood purifier and also supports proper kidney function. In Ayurvedic Medicine, we use the mung bean to strip pesticides out of the system, which is especially helpful for the reproductive organs, liver, and the thyroid. Try to remember this if you get tired of eating the Kitchari twice a day. It is mainly the mind and emotions that rebel against such a routine. That is also why you can help yourself by creating yummy, fresh side dishes. Steamed vegetables are always a good choice, or you can have avocado with a little salt and lemon.
- ½ cup white basmati rice
- ½ cup organic yellow split mung dal or whole green mung beans
- ½ of a burdock root (approx. 8 in. long), if available; if not, substitute 2 carrots
- 1½ cups of fresh green beans
- 1 small zucchini
- 2 T ghee
- ½ teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fresh grated ginger
- ½ teaspoon of sea salt
- 1 T coriander powder
- 1 teaspoon of turmeric
- 1 stick of kombu (seaweed – you can substitute a little wakame – one “leaf” per pot of soup)
- 6 cups of water
Wash rice and mung dal and soak for three hours or overnight. Drain soak water. Wash and peel burdock roots or carrots, and cut in your favorite way. Cut green beans into 1-inch pieces. Cut zucchini into pieces – any way you like. In a saucepan, warm the ghee over medium heat. Add the fennel seeds, cumin seeds, and ginger, and sauté for one to two minutes. Add rice and mung beans and sauté for another couple of minutes. Then add the burdock or carrots, green beans and zucchini. Stir for a minute. Then add 6 cups of water and bring to a boil. Once the kitchari has come to a boil, add the salt, coriander, turmeric, and seaweed, and reduce heat to medium-low. Cover and cook until everything is tender (approx. 30-45 minutes). If you need to add more water to prevent scorching, please do so. The consistency should be that of a vegetable stew as opposed to a broth. Garnish with fresh cilantro and add salt to taste. You may add a little chutney to make it tastier.
These delicious recipes have been provided courtesy of Dr. Scott Blossom. Remember that your food will absorb the energy of your mindset and state of being while cooking, so you can assist your healing process by bringing good intentions and a sense of presence to your kitchen.