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Ayurvedic Cooking: KITCHERI

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  • Ayurvedic Cooking: KITCHERI




    Ayurveda is the ancient Indian philosophy of health and wellbeing. It means the art of living wisely. In simple terms, Ayurveda is a holistic system which guides us so that we can live a healthier and more balanced lifestyle. It recognises that we are all unique and focuses on lifestyle, massage, yoga and herbal remedies and of course food.
    In this video Anjali Pathak shows how to cook Kitcheri, a one pot dish containing ingredients with many Ayurvedic properties - histone rice, lentils, vegetables and wonderful healing spices. It is fully balanced, nutritious and inexpensive.



    KITCHERI:


    Ayurvedic Properties

    Turmeric natural antiseptic cures anything inside and out
    Black Pepper coughs and colds
    Tomatoes high in Vitamin A good for coughs and colds
    Balti Paste over 20 healing spices perfect for everything (coriander - digestion, cloves blood purifier, cinnamon good for memory, cardamom digestive and mouth freshener)
    Spinach good source of fibre and so good for intestines
    Potatoes and leeks vitamins and minerals
    Rice high in vitamin A & B and easily digestible
    Lentils (yellow dhal) full of protein
    Salt good for bone growth and heat regulation of the body
    Sugar good for energy


    Prep Time : 15 minutes
    Cooking Time : 40 minutes
    Serves 4

    Ingredients:

    2 tablespoons vegetable oil
    1 teaspoon cumin seeds
    1 teaspoon black pepper, lightly crushed
    teaspoon turmeric powder
    3 tablespoons Pataks Balti Paste
    100 g (3 oz) basmati rice, washed well and left to soak in cold water for 30 minutes
    100 g (3 oz) yellow split mung beans or yellow gram / toover dhal, washed well and left to soak in cold water for 2 hours
    1 baking potato, peeled and chopped into bitesize pieces
    1 leek, cleaned and chopped
    75 g (3 oz) spinach, washed
    1 tomato, chopped
    boiling water (approx. 2 2 pints)
    pinch of sugar
    salt, to taste
    juice of lime (optional)


    Method:

    In a pan heat the oil and add the cumin seeds and black pepper. When the seeds begin to sizzle add the turmeric powder and Pataks Balti Paste. Sprinkle in a few drops of water and stir well. Drain the lentils and rice and add to the masala. After 1 minute add the leeks and allow to cook for a further minute before pouring in enough boiling water to cover the grains by about 5cm (2 inches). Add the potatoes, stir and cover. Allow the kitcheri to come to the boil before reducing the heat and allowing it to simmer for about 30 minutes. Stir occasionally during cooking and add more water if required. After 20 minutes add the tomatoes and spinach.
    The kitcheri is cooked through when the grains are squashed easily between your fingers and when the rice is soft. Most of the water should have been absorbed.
    Add the sugar and check the seasoning, adjusting the salt if necessary. Finally, squeeze in the lime juice (if using).
    Serve simply with fresh hot chapattis.


    Anjali's Tip : For an interesting twist why not garnish with the seeds of half a pomegranate. This fruit is fantastic for purifying the blood and cleansing the stomach.

  • #2
    Hmm right ayurveda is a natural system which books us so that we can live a better and more balanced way of life. It understands that we are all unique and concentrates on way of life, rub, yoga exercises and herbs and of course food.

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