Mung Dal Kitchari (vata Reducing) |
| 2 tbsp | |
| 4 c | |
| 1 tsp | |
| 1 tsp | |
| 1 c | |
| 1 inch | |
| 1/2 tsp | |
| 1/2 tsp | |
| 1/2 c | |
| 1/4 tsp | |
| 1/4 tsp |
Optional: Add 1 tbsp jaggery (raw sugar).
1. Use split mung bean if possible.
2. Soak the mung beans for several hours before cooking and drain.
3. Bring the mung beans and 4 cups of water to a boil, scooping off any foam that forms on the top. Then, strain out the liquid, and add another 4c to the mung dal.
4. Meanwhile mash the ginger with a mortar and pestle, or slice thinly. Set the mustard seed aside. Mix the remaining spices together with 1 tsp water, making a paste.
5. Fry the mustard seeds in ghee until they begin to pop.
6. Add the spice paste, spreading it in the pan, and fry for thirty seconds.
7. Add the spices to mung bean. Take some of the broth and wash any remaining spices from the frying pan into the simmering mung bean.
8. After an hour, or when mung beans begin to soften add white basmati rice and another cup of water. If you are going to use brown rice, be sure to add an extra cup of water and cook for longer - until the rice is soft.
9. Cook until tender on low heat for 20-25 minutes.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENT
Your Ayurvedic diet is tailored to your individual body and your specific imbalances. With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you. Disease results from diets and lifestyles that are incompatible with your nature. By eating a personalized diet matched to your body, you experience optimal health. See How it Works.
Find out by taking this free, easy quiz. You'll learn your body type, and whether 'Mung Dal Kitchari (Vata Reducing)' is a good fit. Complete the basic quiz in 1 minute, or go deeper with additional quizzes at your own leisure to learn more about your body.
Each dosha reflects a distinct metabolic nature and describes strengths & weaknesses in bodily function, and how these affect energy levels, digestion, susceptibility to disease, and many other tendencies.
Your metabolic nature not only affects your physical characteristics, but also influences your mental thought patterns, confidence, and enthusiasm.
Ayurveda balances these metabolic strengths & weaknesses to support your body's vitality and prevent recurrent disease cycles. This support is a critical aid, especially in chronic or incurable disease conditions.
The 3 metabolic body types (doshas), are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Through dosha, Ayurveda empowers people to identify metabolic imbalances early, break repetitive patterns of disease, and cultivate habits that support long-term vitality and well-being.
Ultimately, these metabolic patterns also provide a framework for understanding yourself, including body, mind, and spiritual tendencies.
John Immel, the founder of Joyful Belly, teaches people how to have a healthy diet and lifestyle with Ayurveda. His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful. John also directs the Joyful Belly College of Ayurveda, offering professional clinical training in Ayurveda for over 15 years.
John's hobbies & specialties include advanced digestive disorders, medieval Catholic philosophy, & botany. He holds a bachelor's degree in mathematics from Harvard University. His wife and family of 7 kids live in Asheville, NC.
Founder of Joyful Belly Ayurveda, John Immel, answers the question ‘What is Ayurveda?’
Do you like 'mung dal kitchari (vata reducing)'? Why or why not? What makes it unique? Is there something else you'd like to know about 'mung dal kitchari (vata reducing)'?
There are many variations of kitchari. Your suggestions are good ones. Adding cooked garlic and onion can help sedate Vata.
Plantains could create a food combination for weak digestion. If your intent is to enjoy kitchari and you can digest it, plantains are an exciting variation. Otherwise, if you are using kitchari to cleanse, I would stick with the simpler version presented here. If you find you need some variety, try adding carrots, kale, or coconut flakes.
Dear Terri,
Mung beans are easier to digest than most other beans. Unless your digestion is very weak, most Vata types can handle split mung dal. The spices also help. Vata people should include the mung beans in this recipe.
Thank you everybody for your comments, questions, and suggestions.
Warm Regards, John"
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