Summer is in full swing! There are many herbs to balance Pitta such as Amla and Shatavari, along with the ones we listed here. But if your diet isn’t geared toward sattva and cooling foods then you’re going to have problems. But never fear! Luckily for all of us, kitchari is simple and quick to make, it digests easily and this particular recipe can help to cool off fiery Pitta types!
- 2 Tbsp. coconut oil
- 1 tsp. coriander powder
- 1 tsp. freshly ground turmeric
- 1 tsp. cumin seeds
- ½ tsp. asafetida
- ½ tsp. cardamom powder
- ½ tsp. fennel seeds
- 1 tsp. Himalayan rock salt
- 1 handful of shredded coconut for garnish
- ½ cup of white Basmati rice
- ¼ cup of split mung beans
- 1 cup of chopped green beans
- 2 cups of chopped zucchini
- 4 cups of water, or as needed to make it slightly soupy
- Rinse the rice and split mung beans until the water runs completely clear.
- On medium heat warm 1 Tbsp. of coconut oil in a medium-sized pot and simmer the coriander, cumin and asafetida for several minutes.
- Add the Basmati rice and split mung beans and stir until they are coated in the spices and oil.
- Pour in 4 cups of water and simmer on medium heat for 45 minutes.
- After the rice and beans have been cooking for 15 minutes heat the other 1 Tbsp. of coconut oil, the turmeric, cardamom, fennel and salt in another small pan for about two minutes or until you can smell the spices and there is a light popping sound.
- Stir the chopped zucchini and green beans into the remaining oil and spices until they are coated in them.
- Then add this mixture of oil, spices and vegetables into the already cooking rice and beans and cook for the rest of the time, about 20-25 minutes or until the rice and beans are soft.
- Let it cool for about 10 minutes and then serve with love and a handful of shredded coconut!