Kitchari for Spring

Debbie's Kitchari for Spring

½ c (cup) split mung dal, soaked for 1 hour or more.

½ c basmati rice, rinsed several times and drained

 ½ t salt (¼ t for Kapha)

1 small stick of kombu (seaweed)

½ to 1 t grated fresh ginger

3 ½ to 4 c water

1 to 2 T ghee (for Kapha use 1 T)

½ t (teaspoon) cumin seeds

½ t mustard seeds (not for Pitta, may substitute fennel seeds)

½ t ground coriander

½ t turmeric

 several pinches of hing (asafoetida powder)

¼ c or more of fresh cilantro, chopped coarsely

6 to 12 twists of freshly ground black pepper or ¼ t pippali

Cook the drained dal in a saucepan with the water over medium high heat.  When it boils, skim off the foam, then add the rice, kombu, salt and ginger.  Bring to a boil again, then lower heat, cover most of the way and let simmer for about 20 minutes, checking after 15.  Cover and turn off the heat when done.

Heat 1 to 2 Tablespoons (T) of ghee and sauté mustard and cumin seeds in a small frying pan. After 20 to 30 seconds, or when seeds start popping, add the coriander, turmeric and hing.  Stir over medium to low heat for about 1 minute.  Then add to the dal mixture, stir to mix and cook on low heat for another 1 to 3  minutes.  If the dal is dry, you can add a little water to the frying pan and pour it over the dal mixture.  Add the cilantro, stir to mix and turn off the heat.  Add salt or pepper to taste.

Serve on plates or low bowls depending on consistency.

You can add chopped seasonal vegetables part way through the cooking, or steam or sauté vegetables separately, and serve them together.