Vāta Balancing Kitchari

Since vāta doṣa is dry, using more water and ghee or other oil, is great for balancing. You also want to be sure to cook the kitchari thoroughly so that it is easy to digest. Warming spices are great for vāta, and root vegetables grown deep in the earth, especially when in season, help stabilize and ground the ether and air elements. Rice can be binding, so with vāta in mind we can use more bean to rice ratio while still keeping the end result heavy and substantial.

Serves 4-6

Ingredients:

• 3/4 cup organic yellow split dhal or red lentils (soaked overnight, drained, rinsed)

• 1/4 cup organic white basmati rice

• 7 cups of water

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

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

• 1 tsp. ground coriander

• 1 tsp. ground fennel

• 1 tsp. ground cumin

• 1/2 tsp. clove

• 1/2 tsp. black pepper

• pinch of hing/asafetida

• 2 tsp. salt (or to taste)

• 2 Tblsp. ghee

• 1 small/medium beet

• 3 carrots

• 1 small sweet potato

• 1/2 bunch cilantro

• Lime or lemon for condiment

Cooking Process:

1. Rinse and combine rice 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 rice/dhal is boiling, reduce to medium heat and add ginger root, turmeric root, and beets, simmer for 10 minutes.

4. Add the rest of the cut-up root vegetables, spices, ghee, and salt.

5. Allow kitchari to simmer for about 45-50 minutes, stirring occasionally. Add more water as needed.

6. Turn off heat and add cilantro.

7. Top with fresh lime or lemon juice.