Tridoshic Kitchari

Tridoshic Kitchari

Servings: 4

Ingredients:

• 1/2 cup basmati rice

• 1/2 cup split yellow mung dal (lentils)

• 6 cups water

• 1 tablespoon ghee

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 1 teaspoon turmeric powder

• 1/2 teaspoon ground black pepper

• 1 teaspoon ground coriander

• 1 teaspoon ground fennel seeds

• 1 teaspoon ground ginger

• 1 medium carrot, chopped

• 1 zucchini, chopped

• 1 cup spinach, chopped

• Salt to taste

• Fresh cilantro for garnish

Instructions:

1. Prepare Rice and Dal: Rinse the rice and mung dal under cold water until the water runs clear. In a large pot, combine the rice, mung dal, and water. Bring to a boil, then reduce the heat and simmer for about 30-40 minutes until soft and creamy.

2. Heat Ghee: In a separate pan, heat the ghee over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until they start to pop.

3. Add Spices: Add the turmeric powder, ground black pepper, ground coriander, ground fennel seeds, and ground ginger. Stir for a few seconds until aromatic.

4. Cook Vegetables: Add the chopped carrot and zucchini to the pan. Sauté for about 5-7 minutes until the vegetables are tender.

5. Combine: Add the sautéed vegetables and spices to the rice and dal mixture. Stir well to combine.

6. Add Spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted.

7. Season: Add salt to taste and garnish with fresh cilantro. Serve warm.

Dosha Effects:

• Vata: Balancing due to the warm, moist, and grounding qualities.

• Pitta: Balancing due to the cooling and soothing spices.

• Kapha: Balancing due to the light and warming qualities.