Ayurveda’s recommended foods for reducing inflammation are included in this Pitta-Calming Kitchari. Internally, it cools and calms, making you feel rejuvenated and at ease after eating. Despite being tridoshic, this kitchari is particularly beneficial for Pitta types who are prone to feeling hot, angry, or worried. Cilantro and coconut are cooling foods that help to balance the Pitta dosha.
The mixture of rice and mung dal contains all the amino acids that are needed to form a whole protein. The protein content of kitchari helps to balance the blood sugar levels so that the energy and mental clarity are balanced. Follow this simple recipe to keep your health at ease during the spring season.
- Basmati Rice – 1 Cup
- Cilantro – 1/3 CUP
- Ghee – 2 tbsp
- Coconut Flakes – 1/3 cup
- Ginger – 3/4 Inches (Fresh)
- Mung Beans – 1/2 Cup
- 1/4 tsp – (Mineral Salt)
- Turmeric (1/2 teaspoon)
- Water, 6 Cup
- Separately wash the mung dal and rice.
- If you have the time, soak the mung dal for a few hours before draining it.
- Blend the ginger, coconut, cilantro, and 1/2 cup of water in a food processor until smooth.
- In a large saucepan, melt the ghee over medium heat and add the blended ingredients, turmeric, and salt.
- To unleash the flavor, stir well and bring to a boil.
- After that, combine the rice, mung dal, and six cups of water.
- Bring the water back to a boil. Cook for five minutes, uncovered.
- Then cover with a lid that is half-open.
- Reduce the heat to low and continue to cook for another 25-30 minutes, or until the dal and rice are soft.
Recipe for Coconut chutney – Coconut Chutney: How to Make It – The Ayurved Co