Traditional Kitchadi Recipe

Traditional Kitchadi

Ingredients

1/2 cup yellow split mung beans
1/2 cup Basmati rice
4 cups water or vegetable stock
1 tablespoon ghee
1/2 teaspoon cumin or cumin seeds
1/2 teaspoon coriander
1/2 teaspoon fennel seeds
1/4 teaspoon ground turmeric
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 cups total of chopped vegetables of any combination of the following; bitter greens (arugula, kale, dandelion leaves, collard greens), beets, winter squash, broccoli, green beans, etc.
Optional garnish: 1/2 cup chopped fresh cilantro or parsley, slices of lime or lemon

Directions

**Pre soak your mung beans for 8 hours in a medium bowl with enough water to allow for mung beans to expand.
Add the mung beans and Basmati rice into a fine mesh strainer and rinse the mixture with cold water until it runs clear.
Warm the ghee on medium-low heat in a medium pot.
Carefully add the cumin, coriander and fennel and let it warm for about a minute until it becomes fragrant.
Add the ground turmeric.
Add the rice and dal mixture into the pot.
Season with sea salt and black pepper. Stir and add the 4 cups of water or vegetable stock.
Increase the heat to medium-high to bring the mixture to a gentle boil.
Turn the heat down immediately to a gentle simmer. Simmer for 20 minutes, covered.
Add chopped vegetables and simmer uncovered for 20 minutes, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy.

Notes

This is a very simple traditional Ayurvedic kitchadi recipe, which you can adapt to your Dosha or to the season with appropriate vegetables.

Late Winter & Early Spring Vegetables:

Alfalfa Sprouts, Asparagus, Bean Sprouts, Bell Peppers, Bitter Melon, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chilies (dried) Collard greens, Corn, Dandelion, Endive, Garlic, Green Beans, Hot Peppers, Kale, Lettuce, Mushrooms, Mustard Greens, Onions, Parsley, Peas, Potatoes, Radishes, Spinach, Swiss Chard, Turnips

Late Spring & Summer vegetables:

Artichokes, Asparagus, Beet greens, Bell peppers, Bitter melon, Broccoli, Cabbage, Cauliflower, Celery, Cilantro, Cucumbers, Dandelion, Fennel, Jicama, Kale, Lettuce, Okra, Radishes (in moderation), Rhubarb, Seaweed, Snow peas, Squash (acorn) Watercress, Zucchini

Fall & Early Winter Vegetables:

Avocados, Beets, Brussels Sprouts, Carrots, Chilies, Garlic, Pumpkins, Sweet Potatoes, Tomatoes, Winter Squash

Dosha Type

This is a tridoshic recipe (appropriate for all constitutional types). When working with a practitioner, you can adapt this recipe further to address specific imbalances, as a cleansing mono-diet, or to custom-tailor it to your unique constitutional needs.

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