Ayurvedic kitchari's are India's chicken soup and the congee equivalent of Chinese medicine. This kitchari includes cilantro and coconut and is adapted from Dr. Lad's book Ayurvedic Cooking for Self Healing.
Although tridoshic, this kitchari is especially suitable to Pitta. The cilantro and coconut add to the cooling qualities that Pitta needs.
1 c Basmati Rice Vata pacifying Pitta pacifying Kapha aggravating
1/3 c Cilantro Vata pacifying Pitta pacifying Kapha pacifying
1/3 c Coconut Flakes Vata pacifying Pitta pacifying Kapha aggravating
2 tbsp Ghee Vata pacifying Pitta pacifying Kapha aggravating
3/4 inch Ginger (Fresh) Vata pacifying Pitta pacifying Kapha pacifying
1/2 c Mung Bean Vata aggravating Pitta pacifying Kapha pacifying
1/4 tsp Salt (Mineral Salt) Vata pacifying Pitta aggravating Kapha aggravating
1/2 tsp Turmeric Vata pacifying Pitta aggravating Kapha pacifying
6 c Water Vata pacifying Pitta pacifying Kapha aggravating
Wash the mung dal and rice separately. Soak the mung dal for a few hours if you have the time, then drain. Put the ginger, coconut, cilantro and the 1/2c water into a food processor and blend until liquefied. Heat the ghee on medium in a large saucepan and add the blended items, turmeric and salt. Stir well and bring to a boil to release the flavor. Next mix in the rice, mung dal and the six cups of water. Return to a boil. Boil, uncovered, for five minutes. Then cover, leaving the lid slightly ajar. Turn down the heat to simmer and cook for 25-30 minutes, until the dal and rice are tender.
Recipe Source: joyful belly.com