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Rose’s Favorite Winter Kitchari Stew Recipe:
This recipe is Tridioshic - balancing for all body types
1/4 cup basmati rice (rinsed at least three times) (sweet taste)
1/4 cup split mung beans (rinsed) (small yellow lentils that are split from mung beans) Banyan Botantical carries them to order online or try a local Asian grocery. (astringent taste)
3 and ½ cups of pure water
¼ teaspoon ground turmeric (astringent/bitter)
1 teaspoon cumin seeds (pungent)
½ teaspoon ground coriander (sweet)
¼ teaspoon ground fennel (sweet)
5 fresh curry leaf (optional) (pungent)
A few pinches of ground dried ginger or ¼ slice of chopped fresh ginger (pungent)
Salt and pepper to taste (salty and pungent)
1 pinch ground fenugreek (bitter)
Small bunch of chopped cilantro (bitter)
Juice from ½ fresh lime (sour)
1//2 of a fresh Thai Chili Pepper chopped (pungent) (also from an Asian Grocery Store) or if you live in Chicago area Fresh Farms carries it as well as the all of the above. If you do not like spicy things omit the chili.
1 Tablespoon of ghee (sweet)
Boil the water with the lentils and rice, bring to a slow boil. Make sure you watch it just before it starts to boil or it will boil over. Skim any white foam off and discard. Let it cook on medium heat for about 30 minutes or until it is a nice thick stew and the lentils have melted into the rice. After you have skimmed off the white foam, add the turmeric and stir.
A few minutes before it’s done cooking, take a frying pan. Melt the ghee and add the cumin seeds, toast them for about 30 seconds, then add the ginger, curry leaf, and chili pepper, wait about 30 seconds, you will then smell the curry leave, then add the rest of the spices – ajwain, fennel, and coriander. After about another 30 seconds turn off the heat and add it to the rice and lentil pot. Turn off the heat, add salt and pepper to taste, cilantro and lime juice. Stir well and serve. Yes, you add the salt at the end so the lentils can cook thoroughly.