Today is something new, a cooking demo with Connie. Kitchari is an Ayurvedic dish that supports health for all the different body types or doshas. Join her here:
One important note is to add Curry Leaves or 1 teaspoon dry marjoram or oregano if you don’t have Curry Leaves. Curry Leaves you find at an Indian Spice store and they are well worth purchasing. They have a very unique taste and make the dish an mmmmmmmm experience.
Kitchari is a staple in our house now. We didn’t prepare it for a long time and since making it again, we won’t be without it.
Of course, this weeks recipe is Kitchari . We’ll have this for lunch with cooked cabbage, beet tops, string beans and an ear of corn. So good. And we used gomasio (sesame seeds toasted ground with sea salt) as the garnish on the greens.
We are all so blessed to have these beautiful, health giving foods available to us. Namaste.
To Your Amazing Health
Connie and Bill
Kitchari (Serves 4)
1 cup red lentils
1 cup brown basmati rice (lightly crushed in blender)
2 teaspoons ghee
10- 12 cups purified water
10 to 12 curry leaves (you can substitute 1 teaspoon marjoram or oregano)
1 tablespoon finely grated ginger
Pinch of Asafoetida
1 teaspoon Turmeric
Sea Salt to taste
Ground black pepper to taste
Cilantro leaves (reserve for garnish)
Thin slices of lime (reserve for garnish)
Wash the rice and lightly crush in the blender.
Wash red lentils until water is clear (3 or 4 times)
In a medium size pan melt ghee and add rice and lentils. Stir constantly 3-4 minutes until ghee is fully absorbed.
Add water, curry leaves, ginger, Asafoetida and turmeric. Stir well. Bring to a boil, cover, and then turn heat to simmer. Cook 1 to 2 hours. When soft and creamy, add sea salt and black pepper and simmer 5 more minutes.
Garnish each serving with cilantro leaves and a small slice of lime.
Delicious Kitchari is excellent to restore digestive difficulties. It is a wonderful healing dish.