Kitchari for the Monthly Cycle

For those of you who have never made this, it is a combination of rice and mung beans in the ratio of 2:1, cooked in water and a little ghee, almost like a stew. This is the base of the simple kitchari, which can be made in 100 different ways for different purposes. 

Ingredients 

• ½ cup of Basmati rice  
• ¼ cup split mung dahl (this is the green dahl, split in half with the green cover intact)
• 1 tablespoon of ghee
• ½ teaspoon of cumin seeds
• A pinch of hing 
• ½ teaspoon of turmeric powder
• About ½ -1 teaspoon of fresh ginger root, peeled and grated
• 2 cups of seasonal, fresh vegetables like carrots, green beans, zucchini, squash, etc., diced (small)
• 4 cups of water 
• Sea salt to taste

Directions 

1. Wash rice and dahl separately in at least 3 changes of water and soak for about ½ hour. 
2. In a medium saucepan, heat the ghee; add asafetida and cumin seeds. 
3. When the seeds splutter and change color, add the ginger root and turmeric. 
4. Discard the water which the dahl and rice have been soaking in and add to the saucepan. 
5. Add 4 cups of water and salt to this and stir. Bring to a boil on high, then lower the heat to the lowest possible and cover pan. 
6. Allow to cook until rice and dahl are tender. 
7. Add the vegetables and cover again and allow to cook for 10 more minutes. 
8. If you desire the kitchari to be soupier, heat some more water separately and add to this for a more liquid consistency. 

Recipes for the Monthly Cycle 

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