Kitchari recipie /Tridoshic Mung Dal Kitchari
serves 4-5 tridoshic (balances all 3 doshas)
recipes from Ayurvedic Cooking for Self-Healing by Usha and Dr. Vasant Lad
1 cup yellow mung dal (mung beans- split, washed, without the skin)
1 cup basmati rice
Soaking dal for a few hours before helps with digestibility. Wash mung dal and rice until water runs clear.
1 inch fresh ginger, peeled
2 T shredded unsweetened coconut
1 small handful fresh cilantro leaves
1/2 c water
In blender put ginger, coconut, cilantro and water and blend until liquified.
Heat a large saucepan on med. heat, and add:
3 T ghee
11/2 in. piece of cinnamon bark
5 whole green cardamon pods
5 whole cloves
10 black peppercorns
3 bay leaves
Stir for a moment until fragrant. Add the blended items to the spices. Then add:
1/4 tsp. turmeric
1/4 tsp. salt
Stir until lightly browned, then stir in the drained mung dal and rice and mix well.
Pour in the 6 cups of water, cover, and bring to a boil. Let boil 5 min. then turn heat down to very low and cook, lightly covered, until mung and rice are soft (25-30 minutes).
Rehydration Concentrate – for 5 gallons:
4 c lemon juice
4 cup hydration tea
1 cup aloe juice
1/4 c sea salt
1 c honey or sugar
2 ml Neutralizing Cordial
1 part each hibiscus, tulsi, peppermint, lemon balm, or lemongrass, 1/4 part lavender.
Ice is nice to add if you have it and temps are hot and you plan on keeping the lemon juice from spoiling over the course of multiple days. White sugar is very cooling and we regard it as an effective medicinal in the context of 100 degree heat. If you prefer to use honey, mix it into warm water first before adding it to cold water or it will drop to the bottom of your container.
*IMPORTANT*: It’s essential to effectively label your container so that people don’t accidently overuse the formula. It is super strong and only a few teaspoons are needed per quart of water for an average size person. From our orange Igloo container, our label says “One or Two Squirts”, and we try to monitor closely and educate regularly to make sure people understand it’s not a drink in of itself, but something to be added to water to prevent dehydration and/or heat exhaustion.
The brown sea vegetables such as our local wakame and kombu, loosely termed “kelp”, contain sodium alginate (algin) which binds to radioactivity and thus can be removed by the body. 3gm/day is current recommended daily dose.
Wakame, Kombu, Sea Palm fronds, Bladderwrack tips, Atlantic kelp, all will serve as a stock base for daily miso soup. The crushed or ground seaweed can be added to all soup stocks and casseroles, marinated for sandwiches, sauteed with any vegetable, added to stir fry and dressings, sprinkled on rice with gomasio….the possibilities are endless.
½ cup freshened sea plam fronds
½ cup freshened wakame
1 cup grated raw carrot or beet
3 cloves garlic, crushed
2 c freshening broth
1-2 T soy sauce
2 cups cooked rice
To freshen sea palm fronds and wakame, cover with cold water and soak for 20 minutes. Cut the wakame into thin strips, save leftover freshening broth for soup stock, it is full of nutritional value.
Melt the butter in a skillet, add crushed garlic, add all ingredients except the rice, and simmer for 10 minutes. Add rice, simmer for 5 more minutes. Serve.
From “Sea Vegetable Gourmet Cookbook” by Lewallen