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?
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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.

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