Ayurvedic Recipes!
Kitchari for healing and digestion
Kitchari is a traditional rice curry that I have been eating regularly for many years to help my poor digestion. After many years of living a stressful life out of balance, I’ve needed to repair my digestive organs and slowly I am finding my way back to foods that I had previously become intollerant of.
The rice and sprouted mung beans* are easy to digest and can be combined with medicinal Spices to treat specific conditions and imbalance.
The recipe I use is different depending on the season and whatever imbalances I notice in my wellbeing. The video and recipe are appropriate for Summer or anyone with a Pitta imbalance.
Ingredients
1 tsp Cummin seed (or ground)
1 tsp Coriander seeds (or ground)
1 tsp Tumeric
1 tsp Cardamom seeds removed from pod (or ground)
1 tsp Grated fresh ginger (avoid ground in Summer)
2 tsp Salt x 2
1/2 tsp Pepper
1 tsp Hing
1 tsp Ghee or Coconut oil
3/4 cup basmati rice
3/4 cup sprouted mung beans*
water 500ml +
* can instead soak over night
Method
In a heavy pan melt the oil or Ghee
Add any spices that are whole first - gently cooking for 1 minute
Add the rest of the Spices - except salt and hing
When the spices are fragrant, begin to slowly add the water and all other ingredients.
Simmer for 20 mins or so until all the water is absorbed.
Options:
Add seasonal vegetables such as root vegatables (for Vata), bitter greens (for Pitta) or Celery (for Kapha);
*Mung Beans are generally the easiest legume to digest. Having developed a sensitivity to legumes over many years, I find sprouted mung beans are easier to digest. However, a short soak over night may be all they need generally;
Lime, coriander and/or basil leaves would be a great addition to the top of your Kitchari in Summer if you tended to have an imbalance of Fire in your constitution (i.e. Pitta).
Summer is the Season of Fire!
In Summer, the fire element is abundant! Fire is as necessary as all the elements and provides light, warmth and the possibility of transformation manifested internally as digestion and assimilation.
However, when considering our wellness is determined by the delicate balance of all of the elements, Fire does not need further encouragement in Summer. Rather, to avoid imbalance, Fire may need to be moderated in our diet and lifestyle choices.
The Summer Kitchari moderates the amount of pungent tastes in the recipe. Even though pungent spices such as Cumin, Ginger and Pepper are utilised these are moderate and tempered with cooling spices such as green Cardamon, Coriander seeds and the optional use of coconut oil and lime.
In Winter and Autumn this recipe looks quite different for me.
If your digestion is sluggish, this recipe may need to be adapted specific to you. Please get in touch if you want a tailored recipe.