Ayurveda Kitchari : choose Vata, Pitta, or Kapha Kitchari below

VATA KITCHARI

• Ingredients

  • ½ cup yellow split mung beans  

  • ½ cup blend of white basmati rice

  • 1 tbsp Vata Spice Blend

  • 1 cup of your choice of the following diced: carrots, golden beets

  • 2 tbsp ghee

  • 4-6 cups of purified water

  • 1 tbsp chopped fresh cilantro

  • Slice of lemon or lime

  • Black Salt to taste

• Instructions

  • Soak organic split yellow mung beans overnight, rinse with fresh water, and drain.

  • Rinse white basmati rice until water runs clear.

  • Heat a large saucepan on medium-low heat and melt ghee.

  • Add the Vata Spice Blend and let simmer while stirring until aroma is present.

  • Add the mung beans and rice and stir until all are covered with the spices.

  • Add water, turn heat to high, and bring to boil. Add veggies. Stir.

  • Turn heat to low, cover pot and cook until beans and rice become soft (about 20 minutes).

  • Check the water level occasionally to see if more water needs to be added. Consistency should be similar to a soupy porridge.

  • Once finished, turn off heat and add black salt to taste and stir once more.

  • Serve portion into a bowl.

  • Add a squeeze of lemon or lime and sprinkle chopped cilantro on top.

  • Best to eat leftovers within 24 hours. Only heat what you plan to eat.

 PITTA KITCHARI

• Ingredients

  • ½ cup yellow split mung beans

  • ½ cup of white basmati rice

  • 1 tbsp Pitta Spice Blend

  • ⅓ cup cilantro

  • ⅓ cup coconut flakes

  • 1 cup of your choice of the following diced: asparagus, green beans, celery, kale, peas, zucchini

  • 2 tbsp ghee

  • 4-6 cups of purified water

  • Slice of lemon or lime

  • Rock Salt to taste

• Instructions

  • Soak organic split yellow mung beans overnight, rinse with fresh water, and drain.

  • Rinse white basmati rice until water runs clear.

  • Put the coconut, cilantro and the ½ cup of water into a food processor or blender and blend until liquefied.

  • Heat a large saucepan on medium-low heat and melt ghee.

  • Add the Pitta Spice Blend and let simmer while stirring until aroma is present.

  • Add the blended items and bring to a simmer to release the flavor.

  • Add the mung beans and rice and stir until all are covered with the spices and coconut/cilantro mix.

  • Add water, turn heat to high, and bring to boil. Add all non-leafy veggies at this time. Stir.

  • Turn heat to low, cover pot and cook until beans and rice become soft (about 20 minutes).

  • Check the water level occasionally to see if more water needs to be added. Consistency should be similar to a porridge.

  • Add leafy-green veggies during the last 5 minutes.

  • Once finished, turn off heat and add rock salt to taste and stir once more.

  • Serve portion into a bowl. Add a sprinkle of fresh cilantro if desired.

  • Best to eat leftovers within 24 hours. Only heat what you plan to eat.

KAPHA KITCHARI

• Ingredients

  • ½ cup yellow split or green mung beans

  • ½ cup quinoa 

  • 1 tbsp Kapha Spice Blend

  • 1 cup of your choice of the following diced: kale, spinach, chard, collard greens 

  • 1-2 inches of grated fresh ginger

  • Handful of curry leaves

  • 1 tbsp ghee

  • 4-6 cups of purified boiled water

  • Slice of lemon

  • Rock Salt and Black Pepper to taste

• Instructions

  • Soak organic mung beans overnight, rinse with fresh water, and drain.

  • Soak quinoa for at least 2 hours, rinse with fresh water, and drain.

  • Heat a large saucepan on medium-low heat and melt ghee.

  • Add the Kapha Spice Blend, curry leaves, and a pinch of salt and let simmer while stirring until aroma is present.

  • Add the mung beans, quinoa, and grated ginger and stir until all are covered with the spices.

  • Add boiled water. Stir. Bring to a simmer, cover pot and cook until beans and quinoa become soft (about 20 minutes).

  • Check the water level occasionally to see if more water needs to be added. Consistency should be similar to a thick porridge.

  • Add leafy-green during the last 5 minutes.

  • Once finished, turn off heat and add rock salt and black pepper to taste and stir once more.

  • Serve portion into a bowl. Add a squeeze of lemon and sprinkle chopped cilantro on top.

  • Best to eat leftovers within 24 hours. Only heat what you plan to eat.