A Fall twist on the classic Ayurvedic dish: Kitchari.
Serves: 6
Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 5 minutes
Ingredients:
Kitchari:
1/2 butternut squash, cubed
1 cup moong dahl
1 cup basmati rice
2 tbsp ghee
1 tbsp kitchari spice (buy here)
2 tsp freshly grated ginger
1/2 tsp salt
4 1/2 cups water
1/2 cup coconut milk
Garnish:
chopped cilantro
lemon wedges
Directions:
Heat large pot over medium heat on stove-top, adding 2 tbsp ghee and 1 tbsp kitchari spice mix. Cook for 1 minute before adding cubed squash and 1/2 tsp salt. Saute for 3-4 minutes.
Add 1 cup each of moong dahl and basmati rice, 4 cups of water, 2 tsp freshly grated ginger and bring this to a boil.
Reduce heat to low, cover and simmer for about 15-20 minutes.
Add in remaining 1/2 cup water and 1/2 cup coconut milk to bring mixture to a more porridge-like consistency (but without getting the mushy grains!)
Portion out into bowls, top with chopped cilantro and a squeeze of lemon. Salt and pepper to liking
Why Kitchari?
This well-known dish has become synonymous with Ayurvedic cooking for decades. Often used in a mono-diet, seasonal cleanse, Kitchari has gained popularity for its ease in which to make and for how it makes you feel.
The ghee, spices, grains all cooked together create a dish that is tasty AND easy to digest--the goal of most Ayurvedic cooking. However, this dish is not the only way to cook more Ayurvedically and better for your digestion. Learning the principles of Ayurveda and what foods nourish you, individually, will allow you to expand this wisdom to all foods and meals. Ayurveda isn't just WHAT you eat, its HOW you eat too.
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