Kapha Fall Digestive Kitchari
- Number of Servings: 3
Ingredients
1 c basmati rice ˝ c organic whole mung beans (don't use split mung beans), soaked for at least three hours before cooking4 c purified water2 T organic ghee 1 tsp. black mustard seed1 tsp. cumin seed2 pinches hing (asafetida)1 tsp. fresh grated ginger˝ tsp. sea salt˝ tsp. turmeric1 ˝ tsp. coriander seed1 ˝ tsp. oregano3 bay leavesOptional extras not included in nutritional breakdown;Two cups chopped vegetables, including zucchini, leafy greens, green beans
1. Rinse the rice and mung beans and soak for three hours or overnight. Drain. If using vegetables, cut into cubes.
2. In a pot, warm the ghee over medium-high heat. Add the mustard, cumin and coriander seeds and sauté for 1-2 minutes or until aromatic.
3. Add other spices, mung beans, and rice. Then add water and ginger. Bring to a boil then cover and simmer for 40 minutes.
4. If using vegetables, add starchy ones (burdock or carrot) halfway through the cooking. Zucchini and beans should be added 10 minutes before the kitchari is done. Greens can be added in the last five minutes. If you need to add a more water, do so, but the kitchari should be the consistency of stew when done.
5. Garnish with fresh cilantro chutney and add salt to taste. You can have steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish.
Eat enough to feel satisfied, about 1 to 1 1/2 cups, and then relax for at least 15 minutes to support good digestion.
Serving Size: 3 Servings
Number of Servings: 3
Recipe submitted by SparkPeople user ZELMA81.
2. In a pot, warm the ghee over medium-high heat. Add the mustard, cumin and coriander seeds and sauté for 1-2 minutes or until aromatic.
3. Add other spices, mung beans, and rice. Then add water and ginger. Bring to a boil then cover and simmer for 40 minutes.
4. If using vegetables, add starchy ones (burdock or carrot) halfway through the cooking. Zucchini and beans should be added 10 minutes before the kitchari is done. Greens can be added in the last five minutes. If you need to add a more water, do so, but the kitchari should be the consistency of stew when done.
5. Garnish with fresh cilantro chutney and add salt to taste. You can have steamed vegetables (broccoli, carrots, beets, green beans, asparagus, fennel, and summer squashes) as a side dish.
Eat enough to feel satisfied, about 1 to 1 1/2 cups, and then relax for at least 15 minutes to support good digestion.
Serving Size: 3 Servings
Number of Servings: 3
Recipe submitted by SparkPeople user ZELMA81.
Nutritional Info Amount Per Serving
- Calories: 422.3
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 347.1 mg
- Total Carbs: 67.5 g
- Dietary Fiber: 6.4 g
- Protein: 12.5 g
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