Kapha Balancing Kitchari

Kapha does well with the heating and pungent spices, as they help to energize the body-mind-spirit. As kapha is oily already, less oil is better to balance out the heavy energy. Be generous with ginger, black pepper, and other warming spices that appeal to you and use less salt. Adding some spring chives and more leafy greens are great for kapha doṣa. This recipe uses millet instead of rice because millet is a dryer and lighter grain.

Serves 4-6

Ingredients:

• 2/3 cup organic yellow split dhal or red lentils (soaked overnight, drained, rinsed)

• 1/3 cup organic millet

• 6-7 cups of water

• 2 inch knob of ginger root- peeled and coarsely chopped or grated

• 2 inch knob of turmeric root- peeled and coarsely chopped or grated

• 1 tsp. ground coriander

• 1 tsp. ground fennel

• 1 tsp. ground cumin

• 1/2 tsp. clove

• 1 tsp. black pepper

• pinch of hing/asafetida

• 1 tsp. salt

• 3-5 curry leaves

• 1 Tblsp. ghee

• 2 carrots

• 1 daikon or other other bitter/pungent radish

• 1/2-1 bunch kale or chard

• 1 bunch cilantro

• handful or two of chives

• lime or lemon for condiment

Cooking Process:

1. Rinse and combine millet and dhal in a large stainless steel pot.

2. Add water and bring to a boil, scrape off foam that rises to the surface.

3. Once the millet/dhal is boiling, reduce to medium heat and add ginger root, turmeric root, and curry leaves. Simmer for 10 minutes.

4. Add the cut-up carrots and radish, spices, and salt.

5. Allow kitchari to simmer for about 25 minutes. Add more water as needed.

6. Add the cut-up chard or kale stems and ghee. Continue cooking for about 15 minutes, or until all the vegetables, millet, and dhal are soft.

7. Turn off heat and add chard or kale leaves, most of the cilantro (leaving enough for garnish). Allow to rest for 10 minutes.

8. Top with fresh cilantro, chives, and lime or lemon juice.