Kitchari Recipe

Whatever has led you to our page, we welcome you with open arms. Ayurveda can play a huge role in your life once you start to learn the basics and slowly incorporate little actions into your every day routine. You don’t need to have all the answers right away nor do you need to study every Sanskrit word and definition. First, just start to learn the energies of the doshas- Vata, Kapha, and Pitta. You can learn more about this from our previous post.

The recipe we are sharing with you on this post and seen on Mother Muse Magazine “Takeover” is for the Vata body type, anyone who has excess Vata, and for Vata (winter) season.

This recipe is great for new mothers in the immediate postpartum period because is calms their excess Vata, is extremely easy to make, and easy on the digestive system.

Kitchari

2/3 C. red lentils (or split mung beans)

1/3 C. basmati rice

4 C. water

1 Tbsp. ghee or coconut oil

1 tsp. ground turmeric

1 tsp. ground coriander

1/4 tsp. ground cumin

1/4 tsp. whole fennel seed

1/4 tsp. ground ginger

1 tsp. salt

small handful fresh cilantro

1 small carrot, chopped

half zucchini, quartered and sliced

1/4 small fennel bulb, sliced

1 small beet peeled, quartered, sliced

Directions:

1. Rinse red lentils and rice under running water until water runs clear. Add to rice cooker and add 4 cups fresh water.

2. Melt ghee on low heat and add spices, heating until just fragrant (about 2-3 min.)

3. Add fresh cilantro to pan and stir until just wilted.

4. Add spice mixture and fresh vegetables to rice cooker.

5. Hit start. Depending on your liking and your rice cooker, you can alter the amount of water to make kitchari thicker or more like soup.