fresh + cooling summer kitchari
serves 6 | ready in 45 mins.
If you are looking for a fresh spin on kitchari this summer, this recipes is for you. With the sweetness of fresh corn, zucchini , shiitake mushrooms, and coconut milk, this kitchari will not only delight your tastebuds, it will help keep you cool by pacifying excess Pitta.
Ingredients
2 TBS coconut oil or ghee
1 ½ cups yellow mung dal
1 cup basmati rice
1 ½ tsp cumin seeds
1 tsp fennel seeds
½ tsp brown mustard seeds
1 tsp himalayan mineral salt
½ tsp turmeric
½ tsp hing
1 tsp fresh ginger, minced
4-5 cups water
1 can (14oz) coconut milk (full fat)
2 ears corn on the cob, kernels removed, cobs saved
1 zucchini, diced
4oz shiitake mushrooms, sliced
cilantro, avocado, and lime for garnish.
Doshic Adjustments
🅟 🅥 Enjoy as is.
🅚 Reduce coconut milk to ½ can, use 5 cups water.
Process
Rinse and soak the mung and rice overnight. Drain and set aside.
Using a sharp knife, remove the corn kernels from the cobs (prior to cooking) and set them aside. Keep the cobs as well, you will need them in step 4.
In a large saucepan, melt the coconut oil or ghee over medium-low heat. Once melted add the cumin, fennel, and mustard seeds. Sauté until the seeds begin to pop. Add the powdered spices and sauté for an additional 30 seconds.
Add the mung and rice, fresh ginger, water, and coconut milk. Also add the two corn cobs to the pot (not the actual corn). Increase the heat to high and bring to a boil. Cover and lower heat. Simmer for 15 minutes, stirring occasionally.
Next, add the mushrooms and cook for another 10 minutes.
Remove the corn cobs, add the corn kernels and zucchini, and cook for another 12 minutes. Taste for seasoning and remove from the heat.
Serve with fresh cilantro, sliced avocado, and a squeeze of fresh lime. Enjoy!
*recipe adapted from Evie Irving, AHP
