TRI DOSHIC
HEALING AYURVEDIC KITCHARI
Kitchari is an incredibly healing food. It is nourishing and easy to digest which allows for the proper absorption of nutrients the body needs. It is the perfect "feel better" meal and can be made with ease and limited time.
In Ayurveda, there are three types of dosha — Vata, Pitta, Kapha — and kitchari is one of the few foods which is known for its tridoshic effects, brining all three of these energies back into a state of balance. One Ayurvedic principle that always remained with me is that for one to be satisfied and truly nourished through food, that food should carry all 6 tastes.
According to Ayurveda, it is incredibly important to taste our foods, our herbs – our lives. Rasa, the Sanskrit word for taste, has a number of potent meanings, among them: experience, enthusiasm, juice, plasma (as in rasa dhatu), and essence. These diverse meanings only hint at the significance of taste within the Ayurvedic tradition. Rasa is, in a very real way, the essence of life and quite literally affects every aspect of our being—from structure and physiology, straight through to our overall state of mind and consciousness. Ayurveda sees rasa, or taste, as a tremendously powerful therapeutic tool that determines not only how we experience our food, but ultimately, the overall flavor of our existence. Taste is assigned a much deeper significance in Ayurveda than we are accustomed to in the West; it is considered critically important in determining the effect that various foods, spices, therapeutic herbs, and experiences will have on our state of balance—body, mind, and spirit.
Ayurveda recognizes six tastes, each of which has a vital role to play in our physiology, health, and wellbeing. The sweet, sour, salty, pungent, bitter, and astringent tastes combine in countless ways to create the incredible diversity of flavors we encounter throughout our lives. Even the same substance can taste differently, depending on where it is grown or raised, when it is harvested, whether it is stored or preserved, if and how it is cooked or processed, and how fresh or how old it is. Thus, taste can tell us a great deal, not only about what we’re ingesting, but also about the physical and energetic qualities we’re taking in as a result.
In many ways, taste is a living representation of experience: that of the substances we take in, and our own, as we taste them. Ayurveda teaches us to fully acknowledge, appreciate – even relish – the variety of flavors we encounter throughout each day. Only then can we truly harness taste’s potential to affect positive change in our minds and bodies. Tending to the experience of taste also helps us to better understand the six tastes, to cultivate a deeper relationship with each of them, and to begin to adapt our habits according to what we learn.
WHAT IS KITCHARI
Although this dish is often encouraged during cleanses because of it's high levels of complete proteins, vitamins, and it's ability to be easily digested by the body, it can be enjoyed at any time, and can be made with particular veggies and spices to enhance its medicinal effects.
It happens to be one of my all-time favourite "healing" foods. A basic meal to Ayurvedic cooking, kitchari is a simple one-pot dish made up of basmati rice, mung beans and ayurvedic spices, that dates back thousands of years. It is simple, easy and quick to make, incredibly healing for its nourishment, and delicious!
PREP TIME: 10 minutes | COOK TIME: 45 minutes | TOTAL TIME: 55 minutes
INGREDIENTS:
1 Cup Mung Dal (Yellow Split Mung Beans)
1/2 Cup Brown Rice, Jasmine or Basmati Rice; Rinsed
About 1 Tbsp. of Coconut Oil or Organic Full Moon Ghee
1 tsp Cumin Seeds; Crushed
1 tsp. Mustard Seeds
1/2 tsp. Ground Turmeric
1 tsp. Ground Coriander
1 tsp. Fennel Seeds
1 tsp. of hing (if preferred or sick, use freshly minced garlic and 1/4 small onion)
A large 1 Inch Piece of Ginger; Grated
1 1/2 Cup Mix Veggies (Use whatever is in season in your region - that is Ayurvedic diet!)
5 Cups Water (and an extra 2 to use as desired to keep the mixture wet)
1 tsp Sea Salt, plus more to taste
Cilantro and Chilli for Garnish
1 Small Lime
*Note: Soak your lentils and rice 1+hour before cooking for faster and smoother consistency.
INSTRUCTIONS:
Heat your water in medium pot and add the mung dal. Cook this for 10-12 minutes on high heat.
Process to add your rice. Cook for 10-15 minutes on high heat. Add extra water as needed, to ensure your rice and dal are always covered and moist.
Add your veggies then cover and simmer over low heat for about 25 minutes, or until the mixture is thick and porridge like, and the rice cooked.
While your rice/lentil mixture cooks, heat your oil in a small pan in medium heat.
Once hot add the cumin, coriander, fennel, and mustard seeds. Cook over medium heat until the spices become fragrant.
Add the ginger, turmeric and hing (or minced garlic and onion) to your spice mix. Turn the heat, and add to your rice/lentil mixture.
Stir well to combine, season with salt and serve with a handful of cilantro, freshly squeezed lime juice and chili for garnish.
Honor, bless and enjoy!
Note: You can always add a slice of avocado when in season for healthy fat, enhanced flavor, medicinal benefits and overall satisfying effects!
.:: Extra Tip ::.
Honor the source of this food, and all who made it possible for you to consume.