Kitchari ( pronounced kich-uh-ree) is a staple of Indian cuisine and Ayurvedic medicine. It is considered a cleansing and detoxifying food. It’s traditionally prepared with yellow mung dal, basmati rice, seasonal vegetables, ghee or oil and spices.
According to Ayurveda, we are all composed of three doshas: vata (air and ether), pitta( fire and water) and kapha ( earth and water). Kitchari balances the three doshas.
It really is the perfect one-pot meal. It’s easy-to-digest and provides a complete protein ( the 10 essential amino acids our bodies cannot make and we must get from our food).
To learn more about your dosha type, you can take a test at The Chopra Center
To make the perfect kitchari consider the following guidelines published by Kripalu School of Ayurveda:
For Vata:
- Use twice the amount of oil.
- Add a pinch of cayenne pepper while cooking.
- Add about ½ inch of chopped, fresh ginger to the oil when cooking the spices.
- Use quinoa instead of rice to increase the protein content.
- Use double the amount of rice.
- Best veggies for a vata variation are carrots, zucchini, peas, sweet potatoes, and asparagus.
For Pitta:
- Use half the amount of mustard seeds and black pepper, or omit mustard seeds altogether.
- Best veggies for a pitta variation are leafy greens, broccoli, cauliflower, asparagus, zucchini, and carrots.
Kapha
- Use leafy greens, broccoli, cauliflower, asparagus, zucchini, and carrots.
- Add about ½ inch of chopped, fresh ginger to the oil when cooking the spices.
This is my favorite recipe for balancing vata-pitta during the winter time. I hope you enjoy it!
