This is a very a simple cleansing dish. The trick to making any Kitchari is organization. Have all of your ingredients prepped, because when it's time to assemble everything you'll need to move quickly. Soak the Mung beans and rice in separate bowls with fresh spring water overnight. This dish can be easily modified to suite your individual constitution. I used Vata pacifying veggies in this version.
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| Sweet Potato Collard Kitchari |
1 cup Basmati rice (soaked overnight)
1 cup Mung Dal (soaked overnight)
6 cup water
6 cup water
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| Popping spices |
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| Melding spices |
1 Onion (chopped)
1 inch fresh ginger (peeled and chopped)
1 inch fresh ginger (peeled and chopped)
2 sweet potato (peeled and diced)
3 cups Collard greens (deveined and chopped)
1 TablespoonGhee
Spice:
1 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon tumeric
1 pinch Asafoetida (Hing)
Cilantro
Salt to taste
Soak the Mung dal and rice in separate bowls overnight. Rinse a couple of times and put in pot with 6 cups of water. Cook for 20 minutes until rice and dal soften. You'll meld the spices and add in the chopped veggies and cook for an additional 10-15 minutes.
Prep all the other veggies and spices while beans and dal are cooking. Get everything organized. You'll start putting everything together in the order listed. Heat sauté pan with 1 Tablespoon of ghee.
Saute onion until translucent. Push onion to the edges leaving an empty circle in the center of the pan.
Add cumin seeds - heat until they pop.
Add mustard seed - heat until they pop.
Add ginger and heat until fragrant.
Add all the powders - stir to meld everything.
Add sweet potato again stir to meld.
Put sweet potato and spices into pot with dal and rice. Add chopped Collards. Stir mixing everything together. You may need to add an additional cup of water - you want the sweet potato to have enough liquid to be floating. (It's better to have more water and cook it off - than to little water and have it stick to the bottom.) Cook for an additional 10-15 minutes - it depend on how small you chopped your veggies.
Salt to taste. Serve with Cilantro garnish and enjoy.
Warm Kitchari Kisses!
Namaste`
Naomi
Salt to taste
Soak the Mung dal and rice in separate bowls overnight. Rinse a couple of times and put in pot with 6 cups of water. Cook for 20 minutes until rice and dal soften. You'll meld the spices and add in the chopped veggies and cook for an additional 10-15 minutes.
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Prep all the other veggies and spices while beans and dal are cooking. Get everything organized. You'll start putting everything together in the order listed. Heat sauté pan with 1 Tablespoon of ghee.
Saute onion until translucent. Push onion to the edges leaving an empty circle in the center of the pan.
Add cumin seeds - heat until they pop.
Add mustard seed - heat until they pop.
Add ginger and heat until fragrant.
Add all the powders - stir to meld everything.
Add sweet potato again stir to meld.
Put sweet potato and spices into pot with dal and rice. Add chopped Collards. Stir mixing everything together. You may need to add an additional cup of water - you want the sweet potato to have enough liquid to be floating. (It's better to have more water and cook it off - than to little water and have it stick to the bottom.) Cook for an additional 10-15 minutes - it depend on how small you chopped your veggies.
Salt to taste. Serve with Cilantro garnish and enjoy.
Warm Kitchari Kisses!
Namaste`
Naomi
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| Cleansing Bowl of Goodness! |
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