Annapurna's Kitchari

Kitchari is a wonderful dish that means “mess” in Indian and is often used in Ayurvedic medicine as a cleanse, where one will have it for all three courses for three days.  Kitchari is considered “tri-doshic” which means that whether you’re vata, pitta or kapha,  kitchari will not compromise your constitution.  Kitchari  is meant to be eaten with seasonal vegetables so when considering choosing different vegetables for your dish, you’ll need to consider cooking time as far as when it comes to adding them.  For instance, zucchini can be added around the time you would add the rice and sweet potatoes would be added when the carrots are.  This dish has no “night shade” vegetables such as onion, garlic, tomato, bell pepper etc. making this dish ideal for individuals treating inflammation and inflammatory diseases such as gout or arthritis.  When cooking this dish, there is never a need to add more water throughout its preparation; it finishes perfectly. 

Ingredients

3 quarts (12 cups) of water

1 lb organic carrots (about 3 medium carrots)

1 lb organic daikon 

1 bunch of kale

2-3 tblspns fresh grated ginger

1 cup Mung Dal

1 cup organic Basmati Rice

2 tblsp Rice Bran Oil

2 tsp celtic sea salt

Spices (masala)

1/2 tsp of:

kalinji

fennel

cumin

mustard seed

1 small pinch of hing

2 tbspn of coriander powder

1 tsp of turmeric 

1 pinch of neem leaves (if unable to find, it’s fine.  Don’t use the powder)

Cooking Instructions *read through before starting

1. In an 8 qt pot, bring 3 quarts (12 cups) of water to a rolling boil with the lid on. 
2. Once boiling, remove lid and add 1 cup of Mung Dal.  Set timer for 25 minutes and lower stove temperature from High to Medium High; it needs to be a strong boil but not boiling over.  Do not replace lid.  Throughout the rest of the cooking process, the lid will remain off and you will be skimming the surface with a spoon for any foam.  This foam is believed to be a toxin and contribute to gas.  There is no need to stir the mung dal; once you add it, check periodically for foam to skim.  It doesn’t need a lot of attention***
3. While the mung dal is cooking, peel and finely slice your carrots and daikon on a mandolin or slicer and set them aside in separate bowls.  The more thinly sliced, the better they cook.
4. After 20-25 minutes, you will check the mung dal to see if they’re “tearing”.  You will notice them starting to look slightly shredded around the edges.  If they are still completely whole, allow them to cook longer.  25 mins is usually sufficient. 
5. Once the mung dal have started to tear, add your carrots and set the timer for 12 minutes.  Continue to skim the surface for foam.
6. After 12 mins, add your daikon and set the timer for another 10 mins.  
7. Once this is done, add your cup of Basmati rice, cover with the lid, LOWER THE TEMPERATURE to Low and set the timer for about 18 mins.  

Spices (masala)

1. In your choice of non-stick skillet, set stove temp to Medium and heat up about 2 tblspns of rice bran oil, depending on how big your pan is.  You’re wanting to lightly cover the floor of the pan.  We don’t want the spices swimming in the oil; they should be sitting in it. 
2. Once the oil is heated, add your four seeds (kalinji, mustard, fennel and cumin) along with the pinch of hing and neem.  I normally have all items in a little bowl that I just dump in the oil.  
3. The spices will start to become aromatic and you’ll begin to notice them “dance in the pan.”  This is when you’ll add about 2-3 tablespoons of fresh grated ginger, mixing it with the spices.  I will normally turn the heat off at this time as well as further cooking is not necessary.
4. After the ginger has been mixed with the spices, add 1 tspn of turmeric and mix.
5. Finally, add 2 tbspns of coriander powder.  This is going to look very dry and like a rub which is what you want.; you don’t want an oily masala.  Set this aside once you’re finished.

Finishing

1. Your rice should be finished cooking; check to ensure it’s not undercooked.  If everything is fine, remove from cooking surface and turn off stove.  
2. Add your diced up kale.  I prefer to remove the spine but if you desire a crunchy texture- leave it.  After adding the kale to the kitchari, cover it for about 5 mins to allow it to wilt.
3. After the kale has wilted, stir it around, add 2 tspns of salt and the pan of spices.  Stir everything around until spices are completely mixed.
4. Recover and allow about 10 mins for everything to settle.
5. Depending on your constitution, you can garnish with Ghee (not kapha), lime, cilantro, fresh ginger (not pitta), or coconut flakes (good for pitta).  

• I don’t recommend freezing your kitchari.  It will normally keep for a week.  
• If you have any questions about ingredients or cooking, please don't hesitate to post a message. -Collin