Green Lentils Kitchari
Ingredients
- 1/2 cup green lentils Vata + Pitta - - Kapha -
- 1 cup basmati rice Vata - Pitta - Kapha 0
- 2 cups water Vata 0 Pitta - Kapha +
- 1 Tbs. ghee Vata - Pitta - - Kapha +
- 1/2 tsp. mustard seeds Vata - Pitta ++ Kapha - -
- 1/2 tsp. cumin seeds Vata - Pitta + Kapha -
- 1/2 tsp. turmeric Vata + Pitta - Kapha - -
- 1 cinnamon stick Vata - Pitta + Kapha - -
- 2 cardamom pods cracked (Vata - Pitta - Kapha -)
- 1/2 cm fresh ginger finely chopped (Vata - Pitta + Kapha - -)
- 1/4 tsp. salt Vata - - Pitta 0 Kapha +
- 1/4 tsp. black pepper Vata - Pitta + Kapha - -
- 2 slices of orange Vata - - Pitta + Kapha ++
- Fresh coriander for garnish Vata + Pitta - - Kapha -
- Ghee for adding to the serving dish
Instructions
- Soak the lentils over night, strain and wash.
- After soaking it is recommended to cook the lentils in water until boiling, discard the water and wash.
- Put the lentils back in the cooking pot with fresh water, bring to boil and cook until almost soft and ready.
- Strain and set aside.
- In a cooking pot, heat 1 Tbs. ghee on a medium flame.
- Add the mustard seeds and when they begin to pop, add the cumin seeds, cinnamon stick,
- cardamom and orange slices and mix.
- Add the lentils, turmeric, salt and pepper.
- Finally add the rice and mix well.
- Add 2 cups of water and bring to boil.
- Lower the flame, cover and simmer until all fluids are absorbed.
- When serving, add freshly squeezed lemon juice, chopped coriander and extra ghee.
Notes
Optional additions:
For Vata: eat with fatty cow’s yoghurt.
For Pitta & kapha: eat with goat’s yoghurt.
For Vata: eat with fatty cow’s yoghurt.
For Pitta & kapha: eat with goat’s yoghurt.
When do you add the lentils back into the mix??