Include in Print View:

Summer Kitchari (Pitta Balancing)

A cooling summer kitchari of white basmati rice, split mung beans and seasonal vegetables, gently spiced to balance pitta dosha. Stove top, Instant Pot, and crockpot cooking methods.

Cook Time 45 mins
Total Time 45 mins
Difficulty: Beginner
Servings: 3
Best Season: Summer
Dietary: Egg Free, Gluten Free, Nut Free, Vegetarian
Description

Balances pitta dosha.

Ingredients
  • 2 Tbsp organic ghee, coconut oil, or sunflower oil
  • 1 tsp coriander powder
  • 1 tsp ground turmeric
  • 1 tsp cumin powder
  • 1/2 tsp cardamom powder
  • 1/2 tsp ground fennel seeds
  • 1/2 cup organic white basmati rice
  • 1/2 cup organic split yellow mung beans
  • 4.5 cups water or vegetable broth (or more to make it slightly soupy)
  • 1 tsp Himalayan rock salt or mineral salt
  • 2 cups diced seasonal organic vegetables (such as zucchini, green beans, beets, burdock root, carrots, fresh green peas, celery, okra, parsnips, leeks)
  • 2 cups organic leafy greens (such as beet greens, kale, spinach, Swiss chard, collard greens, dandelion greens, parsley)
    • Garnishes
  • shredded coconut
  • coconut aminos (or low sodium tamari or soy sauce)
  • fresh cilantro and parsley
  • lime wedges
  • sunflower seeds, pumpkin seeds
  • Himalayan rock salt (omit if using coconut aminos, tamari or soy sauce)
Instructions
    Stove top
  1. 1
    Rinse the rice and split mung beans until the water runs completely clear. Set aside.
  2. 2
    On medium-low heat, add the ghee or oil to a medium pot, then sauté the ground spices for 5-7 seconds. Be careful not to burn them.
  3. 3
    Add the rice and mung beans and stir until coated in the spices and oil.
  4. 4
    Add the diced vegetables, saving the leafy greens for later.
  5. 5
    Pour in 4.5 cups of water with the salt, cover, and simmer on medium heat for 35 minutes or until the rice and mung beans are soft.
  6. 6
    Add the leafy greens and cook for another 10 minutes.
  7. 7
    Let it cool for a few minutes, then garnish with toppings of your choice. Eat with gratitude and love.
    8. Instant Pot
  8. 8
    Set to sauté for 7 seconds. Add the ghee and spices and sauté for 3 seconds, stirring constantly.
  9. 9
    Add the rice and mung beans and stir for 4 seconds. Add all the vegetables, setting aside delicate leafy greens such as baby spinach.
  10. 10
    Add the broth or water and salt. Don't add extra water, since kitchari made in the Instant Pot is soupier.
  11. 11
    Close the lid and cook on Bean/Chili or high pressure for 10 minutes with a natural release.
  12. 12
    Open the lid and stir in any delicate greens or fresh herbs. Let sit for 2 minutes, then serve with garnishes.
    13. Crockpot
  13. 13
    Follow the Instant Pot instructions; sautéing the spices is optional.
  14. 14
    Cook on high for 3-4 hours, or on low for 6-8 hours if you prepare it in the morning before work.
  15. 15
    Stir in delicate greens and fresh herbs, let sit for 2 minutes, and serve with garnishes.
Read it online: https://www.bwellayurveda.com/recipe/summer-kitchari-pitta-balancing/

Thank you and if you enjoyed this recipe, I'd love for you to share it with your friends!