Ayurvedic kitchari

Preparation steps

• Kitchari is considered to be the most balanced Ayurvedic meal that suits all doshas - a basic recipe can always be added to vegetables that suit each dosha. The basic ingredients are basmati integral rice cooked with red lentils or mung beans, with the obligatory warm medicinal spices: turmeric, coriander and cumin - which have an anti-inflammatory effect and strengthen the digestive fire. It is recommended during and after illness, at the turn of the seasons, in detoxification courses (from 1-7 days - depending on the doshas) or simply when you need something invigorating and nutritious.
• Fry the spices and onions briefly in the fat. Add rice and lentils and carrots and sprinkle with water or asparagus stock. Cover and cook, stirring occasionally, for about 35 minutes. Add peas, after 5 minutes and asparagus and coconut cream (hard part that separates from the milk). Turn off the heat in 5-6 minutes, before that try if all the spices suit you and if something is missing. If you are preparing for the first time, it may be better not to overdo it with spices at the beginning, so add them at this stage. By no means do I want to convey that I recommend for the mother to be inactive.
• You can add vegetables as you wish, and I quote my recipe - cotton wool corresponds to root vegetables that connect them to the ground. For extra texture and flavor, I decided to make chips from beets, yellow carrots and celery root - salt very thin slices with Himalayan salt, spread well on a baking sheet and bake for about 15 minutes in an oven preheated to 150 C. Pittama likes various (cold) vegetables, and kaphamazeleno like kale and kale.