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Tri-Doshic Ayurvedic Kitchari [Vegan]
Kitchari is the official cleansing dish of Ayurveda. It is uniquely designed with all-doshas in mind, with all macronutrients in mind and with digestive sensitivities in mind. Think of a kitchari cleanse like a fast that doesn't allow you to get fully depleted. It's heavy enough to give you satisfaction... Read More
Ingredients You Need for Tri-Doshic Ayurvedic Kitchari [Vegan]
How to Prepare Tri-Doshic Ayurvedic Kitchari [Vegan]
- Measure out the whole spices and set aside. Measure out the powder spices and place them into a small bowl.
- Chop the green onion and garlic. Grate the fresh ginger and set them all aside in a separate bowl.
- Heat a large saucepan over medium heat and add your oil or ghee. Once hot, add in the cumin seeds, fennel seeds and black pepper.
- Sauté for 30 seconds to 1 minute or until fragrant being careful not to burn the seeds.
- Add in the freshly grated coconut, turmeric powder, clove powder, cinnamon powder, cardamom powder, pinch of asafetida, shatavari, and trikatu powder. Sauté for 30 seconds.
- Then add your green onions, fresh ginger, garlic. Stirring constantly, sauté for an additional 30 seconds.
- Add the celery, yellow mung dal, and butternut squash plus two pinches of salt then sauté for 1 minute and allow the spices to marry with the beans.
- Pour the water and coconut milk (if using) into the pan and cover the pot.
- Let it come to a boil then crack the pot cover to prevent overflow. Cook here for 15-20 minutes, stirring every 5 minutes.
- As the beans are cooking, begin to chop the zucchini, asparagus, and collard greens and wash your rice.
- After the 15 minutes is up, add in the rice and allow that to cook for 10 minutes.
- Add the zucchini, asparagus and collard greens to the pan. Stir well and place the cover back onto the pot, leaving a small crack. Reduce the heat slightly to a low-medium setting and cook for 12 minutes.
- Stir every 3 to 4 minutes during the remaining cooking time. If the kitchari becomes too thick, carefully add more water by the quarter cup.
- After 12 minutes, turn the heat to low, cover the pan completely and cook for 3 additional minutes, stirring halfway.
- Turn off the heat and take the pan off of the hot burner. Add in the cilantro, fresh lime juice, and salt. Stir well and then cover for an additional 3 minutes to let all of the flavors soak in.
- Once you are ready to serve, garnish each individual bowl with extra cilantro, a lime wedge, shredded coconut, and ghee (if you consume ghee).
- Take a deep breath, sit comfortably in a peaceful space, and enjoy with good company!
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