Kitchari from Kurma Dasa – Challenge Recipe #4

When putting together my Kitchari Challenge, I asked some friends for their favorites. This one is the favorite of my friend Jynne and from Kurma Dasa. Click for the original recipe.

I really liked the addition and punch of flavor with the veggies added. Great choice Jynne!


Kitchari adapted from Kurma Dasa

1 cup yellow split peas or mung beans
12 cups water
2 bay leaves
finely chopped ginger
1 jalapeno pepper, seeded and chopped
1 teaspoon turmeric
4 teaspoons coriander powder
2 cups long grain rice
a heap (about 3 cups) of vegetables, cut into cubes (I used edamame, colorful carrots and fresh corn)
2-3 teaspoons salt
4 tablespoons olive oil
4 teaspoons cumin seeds
1 teaspoon asafetida powder

1. Bring split peas, water, bay leaves, ginger, pepper, turmeric and coriander to boil, then reduce to a simmer and cook partially covered for about 15 minutes

2. Add rice, vegetables, and salt, increase heat and stir as you bring to the boil, then return to a simmer, covered. Cook for 10-15 minutes, stirring occasionally, or until rice is soft.

3. Heat the olive oil in a saucepan over moderate heat. Add the cumin seeds and fry until a few shades darker, then add asafetida powder, then stir through the big pot-o-stuff and cook for another 5 minutes.

4.  Serve and Enjoy!

Kitchari Challenge – Recipe #3

Many recipes have the option to add chopped veggies to the Kitchari and I’m sure it would be super tasty. But I am a Kitchari purist. Maybe sometime during this challenge I might try some of the chopped veggies, but I am not there yet. This one was simple, easy and deelish.

Cleansing Kitchari
Recipe adapted from Ayurveda for Women: A Guide to Vitality and Health

2 cups basmati rice
1 cup yellow split peas
12 cups boiling water
3/4 teaspoon turmeric
1 big pinch asafoetida
1 teaspoon ground cumin
2 teaspoon of salt

optional, chopped veggies

  1. Combine the rice with the split peas and wash twice.
  2.  Place rice and beans into boiling water, adding the turmeric and asafoetida.
  3. Cook over medium heat until the water is mostly absorbed.
  4. I usually use an immersion blender to have a semi-smooth consistency. I only blend about half.
  5. Add one more cup of lukewarm water, vegetables, and optional spices if you’re using them. The final dish should be a stew with a very moist and soft consistency.

Love seeing this big pot of Kitchari!

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