PAM STACEY
ayurveda + YOGA
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Calming Kitchari
Calming Kitchari
A classic ayurvedic dish that is grounding and calming. If you feel irritable, have racing thoughts, are overheating, have acid reflux, are being overcritical or have tension headaches try this! I promise you'll feel calmer
A classic ayurvedic dish that is grounding and calming. If you feel irritable, have racing thoughts, are overheating, have acid reflux, are being overcritical or have tension headaches try this! I promise you'll feel calmer
6 cups water
1 cup basmati rice
Half cup yellow split mung beans or red lentils
1 tbsp spice mix (see below)
2 cups kale or chard, chopped into strips
1 tsp salt
Tempering
1-2 tbsp ghee (or coconut oil)
Half tsp cumin seeds
Half tsp coriander seeds
Half tsp fennel seeds (optional)
6 cups water
1 cup basmati rice
Half cup yellow split mung beans or red lentils
1 tbsp spice mix (see below)
2 cups kale or chard, chopped into strips
1 tsp salt
Tempering
1-2 tbsp ghee (or coconut oil)
Half tsp cumin seeds
Half tsp coriander seeds
Half tsp fennel seeds (optional)
15 March 2020
In a large saucepan boil 5 cups of the water on a high heat (set the remaining cup aside for later)
Rinse the rice and lentils until the water runs clear to remove the starchiness
Add them to the boiling water along with the spice mix and keep on high heat until it boils again
Turn down the heat, partially cover and simmer for 20 mins - do not stir
After 20 mins check and see if you need to add the remaining cup of water and then place the greens on top to steam for 10 mins more
To make the tempering, warm the oil/ghee in a small skillet on medium heat. Add the cumin, coriander seeds and fennel seeds if using. Cook until seeds pop- about 2-3 mins. Remove from heat and pour into the kitchari. Add the salt and stir well, let stand for a few mins and serve.
Calming Spice Mix
Calming Spice Mix
14 February 2020
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tbsp ground turmeric
half tsp ground cardamom
Dry roast the coriander, fennel and cumin seeds in the same frying pan over a medium heat. Stir constantly for 3-5 mins until you get the aroma. Cool and then grind with the turmeric and cardamom to a fine powder.