Kitchari means mixture, usually of two grains (rice and mung dal in this recipe).
This is one kitchari recipe that is particularly nourishing and easy to digest.
(Courtesy of The Ayurvedic Institute)
1 cup Basmati Rice
1 cup Mung Dal (split yellow)
7 cups (approx.) Water
A bit of Salt
2 Tbs. Ghee
3 tsp. Mustard Seeds
2 tsp. Cumin Seeds or Powder
2 tsp. Turmeric Powder
2 tsp. Coriander Powder
Vegetables such as zucchini, asparagus, sweet potato, or carrot
For Vāta or Kapha conditions: add a pinch of ginger powder
For Pitta: leave out the mustard seeds
Carefully pick over rice and dal to remove any stones. Wash each separately.
Sauté the seeds in the ghee until they pop. Then add the other spices. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, then simmer for 30 minutes or until the dal is about 2/3 cooked.
Now prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add rice and these vegetables. Stir to mix, adding extra water if required. Bring back to the boil, then simmer for 20 minutes or until rice is fully cooked. Aim to have enough water remaining for a thick 'soup like' consistency.
(Courtesy of The Ayurvedic Institute)
Ingredients: 1 or 2 pounds of unsalted organic butter
Put the butter in a heavy, medium -sized pan.Turn the heat on to medium until the butter melts.Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. The butter will begin to smell like popcorn after a while and turn a lovely golden color.
Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You may have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and is quiet (listen carefully to hear when the ghee has reached its quietest point and sputtering has ceased), then it needs to be taken off the heat.
Let it cool until just warm. Pour the ghee through a fine sieve or layers of cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan.
If the ghee is burned it has a nutty smell and is slightly brown. 1 pound of butter takes about 20-25 minutes of cooking time. The more butter you are using,the more time it will take. 2 pounds takes about 40-45 minutes. Ghee can be kept on the kitchen shelf, covered. It does not need refrigeration. The medicinal properties are said to improve with age. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee. Only use clean utensils.
Ghee can be used in place of butter and is an ideal cooking oil, as it does not burn unless heated excessively. It makes a wonderful body oil for massage and can serve as a base for herbal ointments (for burns, skin rashes, etc.) and can even be used for lamps, with wicks made from cotton balls.
Ghee is a digestive. It helps to improve absorption and assimilation. It is good for improving memory and lubricates the connective tissue. Ghee makes the body flexible and, in small doses, is tridoshic.
Ghee is a yogavahi—a catalytic agent that carries the medicinal properties of herbs into the seven dhatus or tissues of the body. Ghee pacifies pitta and vāta doshas and is acceptable, in moderation, for kapha. Persons who already have high cholesterol or suffer from obesity should be cautious in using ghee. Ghee is not to be used when there are high āma (toxic) conditions.
How to Make a Delicious Date Shake
A date shake is a simple and yummy way to rejuvenate the body's Ojas (vital essence) and both the male and female reproductive tissue (Shukra and Ārtava dhatus). It helps to strengthen the body's immune system and is highly recommended for women undergoing the transition of menopause. Drink this for breakfast or after sharing special time with that special person.
Heat 1 to 1&1/2 cups of whole milk in a saucepan over low heat.
Add about 3-4 strands of Spanish saffron to the milk while it is heating.
As the milk warms, place 2-3 pitted dates into a blender.
When the milk is heated (nice and warm, not boiling) pour into blender.
Blend on low speed until mixture is smooth.
Agni Tea Recipe
Agni denotes the digestive fire which regulates temperature, performs digestion, absorption,and assimilation of ingested food, and transforms food into energy or consciousness.
Agni Tea is a simple beverage that helps to regulate and stimulate your digestive capacity,
improving all the functions of the digestive fire.
1 quart Water
1 pinch Cayenne
2 handfuls Minced ginger root
2 Tablespoons Sucanat or Turbinado sugar
1 to 2 teaspoons of rock salt
Bring all of the above ingredients to a boil.
Boil for 20 minutes.
Take the pot off the burner and cool for a few minutes
Add the juice of 1/2 lime. Do not boil the lime juice.
Pour into a thermos and enjoy throughout the day!
If diet is wrong, medicine is of no use. If diet is correct, medicine is of no need.