Recipe: Winter Kitchair with Root Vegetables!

 

Below is a good Kitchari recipe for winter.  Although it is perfect for the cold and windy Vata weather we have been having, it is beneficial for all constitutions.

The black mustard seeds and hing (asafoetida) are usually only available at Indian Grocery stores as are the curry leaves.  If you cannot get to a store, you can leave them out.  You can also substitute half the number of bay leaves for the curry leaves although the flavor is not the same.  Alternatively, if you live near me (Silver Spring, MD), you can come get some from me or arrange to have me make it for you.

 

And this is a reminder that if you want any products from Banyan Botanicals, let me know by Friday the 14th.  If you want to check out their offerings first go to their website: banyanbotanicals.com.  Let me know if you have any questions.

Debbie's Winter Kitchari with Root Vegetables

½ c whole mung beans, soaked for at least 3 hours , rinsed and drained

(Note:  Although split mung beans are easier to digest which is why they are used for cleanses, whole mung are heavier and good for the cold, unsettled weather of the vata season.  Whole mung are also easier to find as most health food stores carry them.)

 ½ c basmati rice, soaked for 10 to 15 minutes, rinsed several times and drained (may use brown basmati rice)

1 to 2 t ginger, grated

a small piece of kombu (seaweed), several inches long

 4 to 4 ½ c water

¾ to 1 t salt

 3 cups chopped carrots and other root vegetables (such as sweet potato, parsnip or turnip)

1 to 3 T ghee (may substitute coconut oil)

½ t black mustard seeds

1 medium to large shallot, cut in half and sliced into slivers

6 to 8 curry leaves (optional)

1 t ground cumin seeds

2 t ground coriander seeds

½ t turmeric

a few pinches of hing (asafoetida)

pinch of cayenne

freshly ground black pepper (8 or more twists)

Chopped cilantro for garnish, ¼ c or more to taste 

Put the drained mung beans in a heavy pot and add water. Bring to a boil, cover partially and simmer for a few minutes.  Add drained rice, ginger, kombu and ½ t salt and simmer partially covered for 10 minutes.  Then cover completely and simmer for 5 minutes.  Add the vegetables, bring to a boil again, lower heat, cover and cook for about 15 minutes more.

While the vegetables are cooking heat the ghee in a small skillet.  When hot, add the mustard seeds and then the shallot and curry leaves if using.  Stir occasionally, until the shallot begins to turn brown.  Then add all the spices and ¼ to ½ t more salt.  Stir for 1to 2 minutes and then add to the rice and dal mixture.  Mix well and cook on low heat for another minute or 2, stirring frequently.     Garnish with cilantro and serve. Serves 4.