Amrita Ma Devi
Summer Kitchari Recipe
As the temperature rises, it's essential to adjust our diet to keep our bodies cool and balanced. In Ayurvedic cooking, food is seen as medicine, and eating seasonally is key to maintaining vitality. This brings us to a delicious summer recipe - kitchari. Kitchari is a traditional Indian dish made with rice, lentils, and warming spices. However, this particular recipe uses Mung beans, which have a cooling effect on the body and fennel, which both are perfect for the summer. This soup is not only detoxifying but also a comforting one-pot meal, making it an excellent addition to your summer meal rotation.
INGREDIENTS
INGREDIENTS
INSTRUCTIONS
INSTRUCTIONS
1. Rinse and soak the mung beans and basmati rice separately for at least 4 hours.
2. In a large pot, bring 4 cups of water to a boil. Add the bay leaves, soaked mung beans and rice. Reduce heat to low, cover the pot and let it simmer for about 20-25 minutes or until the beans and rice are cooked and soft.
3. While the kitchari is cooking, heat the ghee in a pan over medium heat. Add the chopped leek and sauté for a few minutes until soft.
4. Add the minced ginger root, turmeric root, black pepper, cumin powder, and fennel powder to the pan with the leek. Stir and cook for another minute.
5. Add the fennel cubes and cook for another 2-3 minutes.
6. Once the mung beans and rice are cooked, add the sautéed vegetables to the pot and mix well.
7. Add pink salt or tamari to taste and stir.
8. Garnish with fresh basil or cilantro and serve hot.
NOTES
NOTES
Enjoy this delicious and nourishing Summer Kitchari, perfect for keeping you cool and balanced during the hot summer months!
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