Ingredients
2 cups Basmati Rice (White or Brown)

1 cup split mung bean (dal)

6-8+ cups water

2 tsp salt

3 tablespoon ghee or coconut oil (1 tablespoon - kapha)

2 – 3 cups seasonal vegetables (optional)

1-1/2 tsp grated ginger (1/2tsp pitta)

Pinch of salt

¼ cup cilantro for garnish

1 tsp fennel seeds

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ajwan seeds

1/2 tsp fenugreek

1/2 tsp hing powder

1 tsp black pepper (omit pitta)

1 tsp turmeric powder

1 tsp cumin powder

1 tsp fennel powder

2 tsp coriander powder

 

Kitchadi is a staple food of Ayurveda healing. It is used any time one feels out of balance, weak, ill, or has overall poor digestion. The soupier it is, the easier it is to digest. Kitchadi is easy to make and usually contains two parts rice and one part bean. Easiest for digestion would be white basmati; however, any grain can be used. Choose one to balance the out-of-balance dosha. The typical bean is split mung bean; soaked overnight makes it easier to digest. The most common spices used include cumin, coriander, fennel, mustard seed and ginger.

 

Directions
Soak split mung beans for 2 hours (overnight for easier digestion). Wash rice and soaked beans until water runs clear.

 

Chop vegetables into 1 inch pieces. In large pot, heat ghee or oil and sauté seeds for 1-2 minutes, or until mustard seeds pop and cumin swells. Add ginger, powdered spices and pepper; stir. 

 

Next add rice and beans, stirring to coat well, and sauté another 2 minutes. Add 6 cups boiling water and salt and bring mixture to a boil. Once the water is boiling reduce heat and cook for 20-30 min. covered. If you need to add more water add 1 cup at a time to keep mixture moist. If rice and beans were soaked it may take less water and less time to cook. The kitchadi should be very soft and moist when cooking is complete.

 

Now add vegetables, and cook additional 20-30 min. Serve hot and garnish with nuts, lime, coconut, cilantro, parsley or other bitter herbs.