Kitchari, a seasoned mixture of rice and mung dal, is basic to the Ayurvedic way of life. Basmati rice and mung dal both have the qualities of being sweet and cooling with a sweet after taste. Together they create a very balanced food, that is an excellent protein combination and is tridoshic. This complete food is easy to digest and gives strength and vitality. It nourishes all the tissues of the body. Kitchari is the preferred food to use when fasting on a mono-fast or while going through cleansing programs such as panchakarma. Kitchari is excellent for detoxification and de-aging of the cells. The proportions are usually 2 parts rice to 1 part of dal, but both these and the spices can be varied according to need and constitution. The kitcharis that follow all have healing properties and they are all tridoshic.
 

Mung Dal Kitchari (Vata)     V- P- K-

Serves 4

1 cup basmati rice
½ cup yellow split mung dal
3 tablespoons ghee
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 pinches hing
½ teaspoon turmeric
½ teaspoon salt
4 cups water
Wash the rice and mung dal well. If you have time, let the mung dal soak for a few hours before cooking, as it helps with digestibility. If you have a particularly difficult time digesting beans, you may want to precook the beans for 20-30 minutes using the 4 cups of water. In a saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds and hing. Stir a moment until the seeds pop. Add the rice, mung dal, turmeric and salt and stir until well blended with the spices.

Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.

Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 20-25 minutes.

This kitchari can be eaten by all doshas but is especially good for vata.