With the post-thanksgiving sluggishness that seems to invariably set-in around this time of year, I thought I would post a recipe for kitchadi (pronounced "kitchari"). Kitchadi is a a simple, nourishing dish that is good for gentle cleansing, or whenever your digestion is a bit "off".
Ayurveda, the sister-science to yoga, teaches that there are three "doshas" or primary elements that manifest as mind-body types- vata, pitta and kapha. From the Ayurvedic perspective everything must be digested- everything we see, experience or in anyway take into our being, must be processed. If food isn't properly digested it creates what is called "ama"- or toxins. If an experience isn't properly digested, we call it trauma.
In order to properly digest our food, there needs to be a strong digestive fire burning. This fire which you feel when you're really hungry or when you eat something and feel full of energy afterwards because the fire is burning cleanly, can periodically become low, or even go out. This often happens after over-eating (i.e. after Thanksgiving!) In this case you have to build the fire back up slowly- starting with kindling and working up to bigger logs. Kitchadi is perfect kindling!
Kitchadi is complete comfort food- it balances all three doshas. It is particularly beneficial for the stomach, lungs, liver, and large intestine. Mung beans are also revered for their detoxification properties. It is very gentle on your system, and can be eaten for an extended period of time to gently detoxify your system (I recently ate pretty much only kitchadi for an entire month).
Here white basmati rice is used because it is easier to digest. Similarly, split-hulled mung beans are used. Unhulled green split mung beans are pretty readily available, but to find hulled, yellow ones, you usually have to go to Indian markets. The green ones work fine though.
Here is a basic recipe that will serve about 4 people. It is especially good at this time of year (the time when Vata is most imbalanced due to the cold and the wind).
RECIPE:
1 cup white basmati rice
1/2 cup yellow split mung dal
3 tablespoons ghee
1 tsp cumin
1 tsp ground coriander
1 tsp black mustard seeds
1 inch fresh ginger, peeled and finely chopped
1/2 tsp turmeric
black pepper to taste
1 piece of kombu seaweed (optional- helps make beans more digestible)
1 small handful shopped cilantro leaves
5 cups water
Wash the rice and the dal twice using plenty of water. If you want to make the kitchadi even more digestible, soak the dal for a few hours before hand adding some whey to the water.
Heat the ghee in a large saucepan with a lid. Add the cumin, mustard seeds and coriander and cook until they begin to pop. Then add the washed dal and rice, ginger, turmeric and pepper, kombu and water.
Bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.
Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender- about a half-hour. If you want the kitchadi to be thicker- cook it longer- or you can eat it more like soup.
Enjoy and remember not to eat too much! It's just kindling after all!
