Pitta Tea

IMG_6619-1.jpeg1/4t cumin seed
1/4t coriander seed
1/4t fennel seed
1/4t fresh cilantro (optional)

Place everything into 4c of water. Bring to a boil, turn down and let simmer for 8-10 min. Strain and drink or use an infuser.

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Kitchari

This kitchari recipe is tridoshic, but is particularly good for Pitta types. The cilantro and coconut add to the cooling qualities that Pitta needs. Do you know your dosha?
IMG_6606.jpeg
Serves 2 people for a day.

1c split yellow mung dal
1c white basmati rice
3T ghee or coconut oil*
1/2t turmeric powder
4-6c water
1-1/2″ piece of fresh ginger, peeled and chopped
2T unsweetened shredded coconut
1 handful of chopped fresh silantro
1/2c water (for blender
1/4t salt

OPTIONAL veggies: broccoli, cauliflower, celery, fennel, squash, carrots, asparagus, zucchini, sweet potato, bitter greens (collards, kale, spinach) or okra.

PREP –
1. Pick over rice and mung dal. Rinse well. Soak dal for a few hours, if you have the time.
2. Prepare veggies. Cut into smallish pieces and steam.
3. Place ginger, coconut, cilantro, and the 1/2c water into a food processor or blender. Blend till liquefied.
4. Heat ghee or oil on medium in a large saucepan and added blended items, turmeric and salt. Stir well.
5. Mix in rice, dal, and 4c of water. Bring to a boil. Boil uncovered for 5 min. Lightly cover and simmer for 25-30 min adding more water if needed until the dal and rice are tender.
6. Add prepared veggies during the last 10-15 min of covered cooking or steam and serve on the side.