Summer Cool Kichari Recipe

Cooling kitchari – for a warm summer’s day

 

A great complete dish that balances Fire element (pitta dosha). 

DID YOU KNOW?

You digestive capacity  (Agni) is naturally a little lower when weather is warmer.

Here we are substituting green beans as the legume (instead of moong dal) for a lighter feeling and more easily digested.

 

SERVES 4

 

You’ll need:

 

For the kitchari

 

  • 1-2 Tbsp. ghee

  • 1 tsp. rock salt

  • 1 tsp. turmeric, fresh or powder

  • 1 tsp. cumin seeds

  • 1 tsp fennel seeds

  • 1 tsp. coriander seeds coarse grind

  • 1 small strip kombu (seaweed) cut into small pieces

  • 1 cup white basmati rice – white rice is more cooling then brown rice and easier to digest.

  • 6 cups water, more as desired (x1 cup = 240ml)

For the vegetables

  • 2 Tbsp. ghee

  • 1 tsp. mineral salt

  • ½ tsp. mustard seeds 

  • ½ tsp. cardamom powder

  • 1/8 tsp. asafoetida

  • 4 cups freshly chopped augmenting veggie such as summer zucchini

  • 1 cup chopped green runner beans

  • 1 tbsp dried burdock root

  • 1-2 cups water 

  • Fresh summer hebrs- like mint and coriander leaf to garnish

  • Squirt of lime for garnish

Here’s how:

 For the grains

  • Warm the ghee then add the salt, turmeric, cumin, fennel, coriander, and kombu and simmer until the aroma comes up. 

  • Add rice and stir together for a few minutes. 

  • Add 4-6 cups of water and simmer for 20 minutes in a covered pot on the stove. 

  • If you are using a pressure cooker (which I personally love and prefer because it creates an beautiful texture) bring to pressure and cook for 10-15 minutes.  Allow the pressure to come down naturally.

For the veggies:

  • Warm 2 Tbsp. ghee in a pan on medium heat. 

  • Add salt, mustard seeds and simmer until the seeds begin to pop. Then add the cardamom and asafoetida. 

  • Simmer the spices until the aroma comes up; then stir in the vegetables and add water.

  • Cover and simmer gently until the veggies are slightly soft. 

  • Combine with the rice, stir thoroughly and let sit for 5 minutes so the tastes can “become friends”. 

  • Serve garnished with fresh chopped herbs and squirt of lime

ENJOY!

With thanks to an inspiring teacher Myra Lewin of Hale Pule for her array of healing kichari recipes.

 

 

Emily Reed