This warming dish is balancing for all constitution types, Vata, Pitta and Kapha. You can add veggies for your dosha to the pot to make it very balancing for your constitution and what you are needing that day to feel grounded.
- 2 Tablespoons coconut oil
- 1 teaspoons each: cumin seeds and black/brown mustard seeds
- 1-inch piece of fresh ginger, peeled and grated
- 1/2 cup mung beans, soaked* and drained 3/4 cup white basmati rice
- 4–6 cups water (use less for drier kitchari; more for soupier kitchari)
- 1-inch piece of kombu seaweed – optional but highly recommended
- 3/4 teaspoon turmeric powder
- 1 pinch hing (asafetida) – optional
- 1 teaspoon salt
- Up to 2 cups chopped veggies – optional
- Heat coconut oil in a medium pot over medium-low heat.
- Add cumin seeds, black mustard seeds, and ginger, and sauté for a couple minutes, until mustard seeds begin to pop. Stir often to keep ginger from sticking to the bottom of the pot.
- Stir in the rice and drained mung beans, and cook for 2 minutes.
- Add water and raise heat to high.
- Bring to a boil, then reduce heat back to medium low, and stir in kombu, turmeric, hing and salt. Cover and cook 25-35 minutes, until rice and mung beans are soft. Stir occasionally as needed to prevent sticking.
- If using fresh veggies, add the heartier veggies (like cauliflower) at the same time as the kombu and spices. Add lighter veggies (like greens) in the last 10 minutes of cooking.
* If using whole mung beans, soak at least 6-8 hours (overnight is best); for split mung beans, 2-3 hours minimum. Split beans are recommended for cleansing.