Kitchari Recipe for the Fall and Cooking Workshop Pictures!

We had a lively Cooking Workshop on November 3rd.  Some pictures are below.  We started with CCF  tea (cumin, coriander, fennel) with fresh ginger; then made Kitchari for Fall, Vata Churna, which is used in the Kitchari; Butternut Bhaji, Homegrown Green Beans Dish; and Cilantro and Mint Chutney.

 

I have also attached the recipe for the Kitchari dish and the Vata Churna  which is good for adding to rice, dal and vegetable dishes in the fall,as well as the Kitchari.

If these pictures whetted your appetite for coming to a cooking class, I will be having one on Sunday, January 12th from 3 to 6 pm and possible another in February. Contact me at dhelfeld@starpower.net for more details and to sign up.

Debbie's Kitchari for Fall

(With Greens, Optional)

½ cup split mung dal, soaked for an hour or more, rinsed several times, and drained

½ cup organic basmati rice, rinsed at least a few times and drained

3-4 cups water, depending on the desired consistency

1 small piece of kombu (seaweed)

1 t grated fresh ginger

2 T ghee

1 small onion or 1 to 2 shallots, cut in half and thinly sliced

½ t mustard seeds (omit or reduce for Pitta)

½ to 1 t sea salt (lesser amount for Kapha)

1 ½ to 2 t vata churna

¼ cup chopped cilantro or more or less, to taste

1 to 2 c chopped greens (collards, kale, or/and spinach), optional

Put drained dal with water in a saucepan.  Stir and bring to a boil.  Skim off the foam on top and then add the rice.  Add the kombu, part of the salt and grated ginger.  Turn the heat to low, partially cover and simmer until the rice and dal are soft, about 20 minutes.  When done, cover completely and turn off the heat.  If using greens, add them after 10 minutes of cooking, cover completely and continue to simmer.  If using spinach, add after 15 minutes.

Meanwhile, heat the ghee over medium heat in a small frying pan and add the onion.  Cook for about 1 minute, and add the mustard seeds.  Continue cooking, stirring frequently until the onion is lightly browned.  Then add the vata churna and the rest of the salt.  Lower the heat and stir continuously for about 1 to 2 minutes.  Add the spice mix to the dal and rice, mix well, and cook on low for another few minutes, stirring frequently.   Garnish with the cilantro and serve.

Note:  You can make just the dal and rice, and leave it covered on the stove.  Then about 5 minutes before you are ready to eat, prepare the rest of the dish.

 Vata Churna

Churna means powder in Sanskrit, and churnas are mixtures of a variety of spices.  Grind the spices that are whole (I use an electric coffee grinder that is dedicated to spices), and mix them well with the powdered spices.   Store in a glass jar with a tight fitting lid at room temperature out of the sunlight.  You can make more or less of the mix, but use the same proportions.

1 T cumin seeds

1 T coriander seeds

½ to 1 T fennel seeds

1 T fenugreek seeds

1T turmeric powder

1T ginger powder

1 t asafoetida (hing)

Grind the seeds and put in a glass jar along with the other spices.  Stir to mix and store in a dark place.  Use with kitchiri, dal or vegetable dishes.