Cooling Pitta Summer Kitchari

Cooling Pitta Summer Kitchari

Pitta Dosha (fire & water element) governs the summer! During a long, hot summer, the body and mind can accumulate too much Pitta (heat) and we feel imbalanced, irritated and just plain too hot and inflamed. When I feel this imbalance coming on, I make a pot of cooling Kitchari. It is so easy to prepare, and nourishes me deeply and brings me easily back to balance! I usually cook it early in the morning when it is still cool in my kitchen! It is cooling, anti inflammatory and nourishing! And vegan!!! Enjoy! Happy summer!

Cooling Pitta Summer Kitchari Ingredients:

1/2 cup split yellow mung dhal
1 cup white basmati
1 cup yellow or green zucchinis, chopped
1/2 cup celery, chopped
1/2 cup kale, chopped
1 teaspoon turmeric powder
1/2 teaspoon coriander powder
pink Himalayan salt to your taste
3 tablespoons coconut oil
fresh chopped cilantro to garnish
shredded coconut to garnish
juice of half a lime
6 cups of fresh water
1 dropper of Ayurmins

Cooling Pitta Summer Kitchari Instructions:

1. Rinse mung dhal and basmati rice until liquid is clear. Set aside.
2. In a large stock pot, melt the coconut oil, add spices and saute over medium heat until it browns, 1-2 minutes.
3. Add drained mung beans & rice & stir well to coat with the oil & spices.
4. Stir in water, bring to a boil, cover & cook on low for 25 minutes. Then add vegetables, salt according to your taste and cook for an additional 15 minutes, or until the beans, rice, and vegetables are tender.
5. Top with shredded coconut, cilantro, & AyurMins and some fresh lime juice.