Kitchari is a melange of 6 tastes, or
Rasas
, that Ayruveda cooking says are essential for good nutrition, health, and satisfaction: sweet, sour, salty, pungent, bitter, astringent. Traditionally made with dal (lentils) and rice, I like this rice only version as it is easier for me to digest. You can make it with 1 cup each of rice and dal or just rice as I have listed below. The idea is to eat kitchari for breakfast, lunch, and dinner for 3 days and give your digestive system a rest.
In a large stock pot on low heat warm up:
2 C. Basmati rice
2 TBS. Ghee
1/2 tsp. cinnamon
1/2 tsp. cardamon
1/2 tsp. ginger powdered
1/2 tsp. curry
1/2 dry mustard
1/4 dry cumin
1 bay leaf
1 TBS. salt or salt to taste
I
n a blender:
4 C. high quality water
Handful of shredded coconut
1/2 bunch of fresh cilantro
1/2 inch of a thick fresh ginger root
Blend till just smooth
Chop into small pieces:
1 or 2 carrots
Add:
Blender contents and carrot into stock pot. Add 2 more cups water.
Cover with a lid. Simmer for at least 45 minutes or until rice is tender.
T
he kitchari might be a bit soupy which is yummy, but if you want to cook off liquid uncover and continue simmering until you reach a desired consistency. Remember rice will continue cooking as it cools.
Serve:
With ghee, fresh chopped cilantro and a squeeze of lime for the 6 Rasas of Ayurveda cooking to come alive!
