Ayurveda Notes (help)
"Although tridoshic, this kitchari is especially suitable to pitta. The cilantro and coconut add to the cooling qualities that pitta needs."

Dosha: Vata- Pitta- Kapha-
Quality: Light, Cooling, Oily, Clear
Taste: Sweet, Pungent, Bitter, Astringent

Cooking Hints (Click here for Cooking Poetry)

1 cup yellow mung dal
1 cup basmati rice
1 1/2 inch piece of fresh ginger,peeled and chopped fine
2 tbsp unsweetened, shredded coconut
1 small handful cilantro leaves, chopped
1/2 c water
3 tbsp ghee
1/2 tsp turmeric
1/4 tsp salt
6 c water

Wash the mung dal and rice two times. Soak the mung dal for a few hours, if you have the time, then drain. Put the ginger, coconut, cilantro and the 1/2c water into a blender and blend until liquefied. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well. Next mix in the rice, mung dal and the six cups of water. Bring to a boil. Boil, uncovered, for five minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender.