Summer Kitchari Recipe!

I hope you are all staying cool.  Remember in the heat of the summer (Pitta Season) to soften your effort.  When practicing yoga asanas or engaging in other physical activities, go for 70 to 80% of your capacity.  Hang out near water: ocean, lakes, rivers and streams are ideal, and try to stay out of the sun during the Pitta time of day, from 10 am to 2 pm. 

 

Below is a good kitchari recipe for the summer.  Most of the ingredients can be purchased at local  food stores which carry bulk spices and some Indian Foods such as  co-ops, MOM’s and Roots.    Split mung dal might be harder to find but it is plentiful at Indian Grocers, and it is available at the TPSS Co-op.  Curry leaves can be purchased at Indian Stores and sometimes at H-mart.   Mung Dal is one of the best dals for digestion and digestion health for all dosha types.  I recommend eating kitchari at least weekly. Also below is a picture of the kitchari in one of my Copper Red glazed bowls.

 

Please let me know if you have any questions about the recipe or staying cool (in both body and mind) and calm during Pitta season. 

 

 Rice and Quinoa Kitchari

3 to 3 ½ cups water

½ cup split mung dal, soaked for at least 1 hour, then rinsed several times and drained

¼ cup organic white basmati rice, soaked for 10 to 15 minutes, rinsed several times

¼ cup quinoa, rinsed several times

3 to 4 cardamom pods

2 whole cloves

1-3 sprigs of fennel fronds

¾ t salt 

2  T ghee

1 large shallot or ½ c onion, cut in half and then in strips

8 curry leaves

1 t ground cumin

¾ t ground turmeric

¼ t Indian long pepper (pippali), may substitute black pepper

½ to ¾ cup cilantro leaves and small stems, coarsely chopped

 2 cups chopped greens or zucchini, washed and chopped (optional)

Put dal and water in a pot, about 4 quarts size, and bring to a boil.  Skim off the foam, and add the quinoa, rice, cardamom, and cloves.  When the water comes to a boil again add ½ t salt and fennel, reduce the heat and cover most of the way.  Simmer for 10 to 15 minutes.  If using vegetables add to the kitchari, and cook another 5 to 10 minutes. If not using vegetables, cook for another 10 minutes or until done. Turn off the heat, keeping the kitchari covered.

Put the ghee in a small frying pan on medium heat.  When pan is hot add the shallot and ¼ t salt. Saute until the shallot is lightly browned.  Add the curry leaves, then the cumin, turmeric and pippali. Stir almost constantly for about 2 minutes at low heat.  Then add the contents of the pan to the kitchari.  Mix well and cook on low heat for another minute. Add cilantro, stir, and turn off the heat. Taste for salt, adding more if desired.

Serve with raita or plain yogurt.

Serves 4 to 6