Pitta Balancing Kitchari
Pitta is hot and oily, so less pungent spices and less oil are good when cooking with pitta in mind. Reduce the amount of ginger and salt, and avoid black pepper. Increase cooling spices like cilantro and coriander. As lime has a cooling post digestive effect, we will use lime for pitta, and avoid lemon. Thinking of pitta season in the summer, we can incorporate summer vegetables like zucchini and summer squash. While red lentils are a great substitute for split mung dhal, they are more heating as is indicated by their bright red/orange color. Not that red lentils will tip pitta over the edge if consumed now and again, but this recipe is specifically using mung dhal.
Serves 4-6
Ingredients:
1/2 cup organic yellow split dhal (soaked overnight, drained, rinsed)
1/2 cup organic white basmati rice
6-7 cups of water
1 inch knob (or less) of ginger root- peeled and coarsely chopped or grated
2 inch knob of turmeric root- peeled and coarsely chopped or grated
2 tsp. ground coriander
2 tsp. ground fennel or whole fennel seeds
1 tsp. ground cumin
1 tsp. salt
3-5 curry leaves
1 Tblsp. ghee
3 carrots
1 medium zucchini or other summer squash
1/4 cup chopped fresh fennel
1/2 bunch chard or kale
1 bunch cilantro
lime and shredded coconut for condiment
Cooking Process:
Rinse and combine rice and dhal in a large stainless steel pot.
Add water and bring to a boil, scrape off foam that rises to the surface.
Once the rice/dhal is boiling, reduce to medium heat and add ginger root, turmeric root, and curry leaves. Simmer for 10 minutes.
Add the cut-up carrots, spices, and salt.
Allow kitchari to simmer for about 25 minutes. Add more water as needed.
Add the cut-up summer squash, chard or kale stems, fresh fennel, and ghee. Continue cooking for about 15 minutes, or until all the vegetables and dhal are soft.
Turn off heat and add chard or kale leaves and most of the cilantro (leaving enough for garnish). Allow to rest for about 10 minutes.
Top with fresh cilantro, shredded coconut, and lime juice.