kitchadi, kitchadi, kitchadi

Say that 10 times fast! The past few days have been marvelous...learning to cook the most delicious kitchadi (or kitchari) I've ever tasted. Most people believe kitchadi is simply a mixture of mung beans and basmati rice...but, oh! How it can be so, so much more!

Delicious, nutritious, food of the Gods!

*Please note this is not an actual picture of me (I haven't changed THAT much) but this is pretty much how it looks in my kitchen when I'm making kitchadi...assuming those children are my roommates dogs...of course.

The word kitchadi means a mixture of grains, and has over time turned into a mixture of grain and bean (which equates to a perfect protein if you didn't already know!). The most commonly used bean is the mung (either in their whole form which is green, or in their soaked, peeled, and split yellow form), simply because they are most digestible, and plain kitchadi is used for cleansing during PK or mono-cleansing diets. A diet of just kitchadi is not recommended for people who are working, studying etc. as it does not have much nutritional value. There are tons of benefits for the occasional kitchadi meal. It is healthy, filling, comforting, tri-doshic, and good for cleansing (eliminating).

Other than basmati rice, you can use *you guessed it* QUINOA! Ancient grain of love.

All grains and rice should be soaked over night (it is said 8 hrs in the warmer months and up to 24 hours in the cooler months). Soaking helps to make the grain more digestible and also removes toxins. Always wash thoroughly even after soaking!

split mung dal and basmati kitchadi (michele schulz)
this is a warming kitchadi (good for vata and kapha) if pitta is high, please follow the notes uncluded in the ingredients. if you have no idea what I'm talking about when I say vata, pitta, kapha- do some research! Or...wait for a later post that explains and just make it including all because it's yummy.

ingredients:
1 cup split yellow mung dal
1 cup basmati rice
6 cups boiling water (approx.)
1 pinch asafetida (hing)
1 tsp. rock/mineral salt
3-4" strip of kombu/kelp (optional)
2 cinnamon sticks
12 cardamom pods
2 tbsp. ghee
2 tsp. whole cumin seeds
2 tsp. ground cumin seeds
2 tsp. ground coriander seeds
1 tsp. brown mustard seeds (omit for pitta)
2 tbsp. grated fresh ginger root (1 tsp. for pitta)
1 tsp. turmeric
12-15 curry leaves (if available)
2-3 cups chopped seasonal doshic vegetables
(I used carrots, parsnips, chard, kale, spinach)

The TOPPINGS are what makes this truly the best kitchadi- so consider taking the few extra minutes to Garnish the dish:
Lime wedges (yum)
Fresh cilantro leaves (pitta reducing)
Toasted grated coconut (double yum)
Freshly grated ginger root
Ghee, coconut oil, flax or help seed oil

step 1 Washing and Soaking
Begin preferably the night before by washing the bean and rice in 2 separate bowls with several changes of fresh water. To soak, cover each- the bean and rice, with 3 in. of fresh room temperature to warm water (cold makes the bean harder).

step 2 Cooking the beans and preparing the veggies
Drain and rinse the beans and rice. Set the rice aside. Prepare any flavor-enhancing vegetables (onion, leek, garlic) you intend to use, as well as the longer-cooking vegetables (carrots, sweet potatoes, squash, potatoes).

In a 3-quart pot, cover the beans with the boiling water, hing, salt, cinnamon sticks, cardomom pods, optional kombu and any flavor-enhancing vegetables. Bring the beans to a boil, and then reduce heat so that the beans simmer (REMOVE the foam on top of the water! This makes it easier to digest). After 10-15 minutes of cooking, add the longer-to-cook vegetables. Continue to cook until the dal and veggies are almost tender.

step 3 Preparing the other vegetables
While the beans are cooking, wash and prepare the other vegetables you have chosen to use. Grate the fresh ginger root at this time.

step 4 Adding the rice and veggies
When the beans have cooked about 25 min. add the rinsed rice and the medium cooking vegetables (zucchini, chard stems, broccoli, okra, fresh peas). Continue to cook, stirring from time to time.

step 5 Making the CHAUNK
While the beans, rice and veggies are cooking, prepare a chaunk (spices enlivened in oil) by slowly warming the ghee in a small saucepan on medium-low heat. First add whole seeds, stirring to prevent from burning; after a minute, add the grated fresh ginger root, and the ground seeds/powdered spices (except the turmeric). Stir continuously for another minute, or until the spices are fragrant. Remove from heat, stir in the turmeric. Add the chaunk and any leafy greens and/or fresh leaf herbs (basil) to the pot of cooking kitchadi. Stir well and continue to cook for several minutes.

And ENJOY!

This is something especially wonderful to make if you love to cook, as it does take some time and is somewhat involved. This portion serves 3-4 people AT LEAST. And since Ayurveda doesn't encourage eating left-overs you should prepare this to share with your family or friends or just 1/2 the recipe and have it for lunch and dinner!

From all this stuff, you would think Ayurveda is like some cooking school I'm going to! Haha. I will have to write more about the roots of Ayurveda and medicine later....Aaaa, so much love to you all... Eat and be satisfied!