Learn a traditional Ayurvedic Kitcheree Recipe as taught by my teacher Dr. Deepa Apte from AyurvedaPura.

Ingredients:

Yellow split mung beans 1 cup

White Basmati Rice – 1 cup

Ghee – 2 tablespoon

2-3 t Turmeric

Asafoetida 3 pinches (or 1 pinch asofetida and 2 pinches of dry ginger) 

Curry Leaves (if available) – 4 leaves

Cumin seeds – ½ teaspoon

Mustard seeds – ½ teaspoon

Fresh chopped ginger – ½ inch

Fresh garlic chopped – 3 pods

Jaggery/brown sugar  – 1 teaspoon

Coriander – chopped

Greens (spinach, lettuce, etc) (optional)

Salt to taste

*check extra spices for your doshic care

SOAKING Soak 1 cup yellow split mung beans and a pinch of dry ginger or asofetida in hot water for 15 minutes AND Soak 1 c basmati rice in room temperature water and a pinch of dry ginger or asofetida for 15 minutes.

COOK MUNG Add 1-2 t turmeric and pinch of asofetida to soaked and rinsed 1 cup yellow split mung bean along with 2 cups of water and boil it in a pressure cooker for 15 minutes or in a saucepan with lid until cooked. When the mung is ready/cooked, it should be soft. Keep this aside.

DIRECTIONS

1. Heat 2T Ghee until very hot.

Then add:

4 Curry leaves

Pinch Asafoetida

1/2 t Cumin seeds

1/2 t Mustard seeds

2 T (1 inch) Chopped ginger

2-5 cloves Chopped garlic

*Add your doshic spice blend

2. Stir for one minute coating spices with warm ghee.

3. Add the soaked and rinsed 1 cup of rice and 1 teaspoon turmeric and stir for 5 minutes coating with spiced ghee.

4. Add the cooked-soft mung beans and stir for 3 minutes.

5. Add 2 cups of water

6. Let it come to a boil and then turn heat down.

7. Add 1 t jaggery/brown sugar and salt, stir well. Cover with a lid and let the rice cook for approximately 10 minutes. 

8. Towards the end when the kitcheree is cooked, sprinkle chopped coriander and any greens, turn off heat, steam the  greens for a few minutes until wilted. 

9. Remove from heat, let it sit for 5 mins

10.  Serve with crispy kale that was baked until crispy  for a few minutes in a hot oven with sesame oil and rock-salt and Ayurvedic chutney and an Ayurvedic herbal tea. 

*Doshic Spice Mixes for Kitcheree

Add these spice mixes in with the ghee when coating the rice. Choose the blend that best suits your current needs, based on the signs of imbalance described.

Vata Spice Mix

Use if feeling cold, anxious, light-headed, or experiencing dry skin and irregular digestion.

Ground Fennel seeds: 1 tsp

Ground Cinnamon: 1/2 tsp

Ground Cardamom: 1/4 tsp

Pitta Spice Mix

Use if feeling overheated, irritable, prone to heartburn, or experiencing skin inflammation.

Ground Coriander seeds: 1 tsp

Ground Fennel seeds: 1/2 tsp

Ground Cardamom: 1/4 tsp

Kapha Spice Mix
Use if feeling heavy, sluggish, congested, or experiencing low energy and water retention.

Ground Dry ginger powder: 1/2 tsp

Ground Cinnamon: 1/2 tsp

Ground Black pepper: 1/4 tsp

Enjoy your dosha-specific kitcheree, perfectly balanced to address your unique needs!