Fall/Winter: Kitchari

1 cup Organic Basmati Rice
2 cups Split yellow Mung beans

Soak Mung beans over night in filtered water 8 - 10 hours, drain and rinse before adding to pot

Boil in a large pot 6 - 8 cups of water (6 gives a firm consistency)

Add the mung beans and rice and the following to boiling water:

2 tsp. Butter substitute: Earth Balance or Coconut Oil     
1 tsp. coriander powder
1 tsp. cumin powder
1 tsp. whole cumin seeds
1/2 tsp. mustard seeds (optional -leave out if pitta dosha)
1 tsp. turmeric powder
1 pinch asafoetida (hing) - get at Indian grocery,

1/2 tsp of fennel seeds (this is my own addition)
pinch of ginger (optional)
pinch of sea salt and black pepper

1 cup assorted cut up vegetables (optional)
Stir and Cook on low for about 30 - 40 minutes until water is absorbed

You can add a handful of fresh cilantro leaves (optional) and serve.

This is the main meal used to balance all Doshas in Ayurveda. Known as a Tridoshic food.

You can do a kichari cleanse of a mono diet of kirchari for 1 - 7 days. (you can add veggies for variety)
A Mono Diet of Kirchari helps the digestive system rest and reset.




Dave's Roasted Root Vegetables

Balance your Dosha (coming soon)

Vegan Recipes (coming soon!)