Ayurvedic Recipes

Spring & Summer Recipes
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Kitchari Recipe

1 tbsp. ghee
2 tsp. seeds (fennel, cumin, fenugreek, mustard, celery)
1 tbsp. grated ginger
1 tbsp. . curry powder
½ tsp. garam masala or cinnamon
1 tsp. salt
1 cup white basmati rice (Kapha types use millet)
3/4 cup soaked or sprouted mung beans; or lentils; or split mung beans
5 cups water
1 bunch of leafy greens
1 root vegetable (carrot, beet, sweet potato, parsnip)

Heat ghee in a stainless steel pot. Add seeds. Sizzle and stir the seeds with a wooden or steel spoon. Add ginger, curry, garam masala. Stir until lightly toasted and aromatic. Add salt, rice and mung dhal. Lightly toast. Add 5 cups of water. Cook on low heat at gentle simmer 10 minutes. Add chopped root vegetables. Add more water if necessary. Simmer 15 minutes. Add greens. Simmer 10 minutes. Add more water if you want it soupier. Turn off stove and allow to sit 5-10 minutes. Serve. Add yogurt to taste. Add salt & pepper to taste.

Mung Dhal Soup

This soup balances digestion and absorption. It is tridoshic, and an excellent source of protein. Use it as an option to kitchari during pancha karma. Serve alone, or over rice and steamed vegetables.

Soak 1 cup whole mung beans overnight,or if using split mung beans or lentils, soak for 20 minutes.
Rinse beans well.

In a skillet: Roast seeds (below) in ghee until lightly toasted.
1 tbsp. Ghee or cooking oil
1 tsp. Mustard seeds
1 tsp. Cumin seeds

Add ginger and curry. Stir for another minute:
2 tsp. Grated fresh ginger
1-2 tsp. Curry powder

Add rinsed mung beans & 5-7 cups water. More water makes for a thinner soup.
Optional: add chopped root vegetable
Boil for 25 minutes. Or cook in rice cooker.
Add:
½ - 1 tsp. Salt
1/8 tsp. Black pepper
½ bunch of rinsed chopped greens (collards, spinach, kale, chard, broccoli). Stir in. Cover pot, and turn off heat. Let sit on burner for 10 more minutes.

To garnish, add:
3 tbsp. Grated coconut or coconut flakes
½ cup fresh cilantro