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Recipes November 19, 2011

Kitchadi

Basic Digestive Kitchari
(Taken from Myra Lewin’s Freedom in your Relationship with Food)

1/2 cup basmati rice
1/4 cup split mung beans
3 tablespoons ghee
1 tsp cumin seeds
1 tsp coriander seeds
1/8 tsp asafoetida (a herb that aids in digestion, found at local East Indian markets)
1 strip kombo (like seaweed – you can get it at health food stores)
6 cups water
1/2 tsp mineral salt
1 tbsp fresh grated ginger root
1 tsp turmeric (fresh or powder)
1/2 tsp cardamom
2-4 cups freshly chopped veg such as carrots, greens, squash

Wash rice and split mung until water is clear. Warm 1 tbsp ghee in a pan and simmer the cumin, coriander and asafoetida until you can smell them. Add the rice, mung beans and kombu, stir together and simmer for 1-2 minutes. Add 4 cups of water and simmer for 45 mins. In a small pan, heat remaining ghee and add the salt, ginger root, turmeric and cardmom. Simmer for 1-2 minutes then add to the rice and dhal with the ramining water and veggies. Cook for 20 minutes longer or until veggies are soft. The consistency should be soupy. Add more water as needed.

Coconut Kitchari
(Taken from Vixi’s AyuvedaQuickStartGuide)

1 cup basmati rice, rinsed thoroughly
1/3 cup split mung dahl (split, hulled mung beans, rinsed thoroughly)
3 cups filtered water
1 zucchini, chopped
1 sweet potato, peeled and chopped
2 tbsp ghee (clarified butter)
3 tbsp hulled pumpkin seeds
2 tbsp scallions, chopped
2 tsp curry powder
2 tbsp Bragg’s amino acids (optional)
1/2 cup coconut milk
2 tbsp lemon juice
1 tsp maple syrup
Sea salt to taste
Pepper to taste
Cilantro for garnish

Put the rinsed rice, mung dahl and water in a saucepan and bring it to a boil over high heat. Reduce the heat to low and simmer for 10 minutes.
Add to the pan even layers of zucchini and sweet potato on top of the rice mixture.
Cover the pan again and cook until the rice mixture has absorbed all the water, about 20 minutes.

Meanwhile, in a saute pan, heat the ghee over medium heat. Add the pumpkin seeds and scallions and cook, stirring until the seeds turn light brown, about 4 minutes. Stir in the curry powder and then the Bragg’s until thoroughly combined. Stir in the coconut milk, lemon juice and maple syrup and cook for 20 to 25 minutes. When the rice mixture is done, pour in the spice mixture and stir to blend well. Season to taste with salt and pepper. Garnish with cilantro and serve immediately. Enjoy!

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