Pitta-Vata Nourishing Autumn Kitchari

Yield: 4 generous servings Prep time: 10 minutes (plus 2 hours soaking) Cook time: 45 minutes Target Action: Spleen Qi support, Apana Vayu decompression, low intra-abdominal pressure, and gentle lymphatic drainage.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bloom the Spices (Chhonk): Melt the ghee or grass-fed butter in a heavy Dutch oven, deep saucepan, or cast-iron pot over medium-low heat. Add the cumin seeds, crushed coriander seeds, fennel seeds, and minced ginger. Sizzle gently for 30 to 45 seconds until aromatic. Do not brown or burn the spices. Coat the Grains: Stir in the turmeric, black pepper, drained split yellow mung dal, and white basmati rice. Stir continuously for 1 minute to coat every grain in the warm, spiced ghee. Simmer the Base: Pour in 4 cups of homemade bone broth and the Redmond’s Real Salt. Bring to a rolling boil over medium-high heat for 3 minutes. Low & Slow Breakdown: Reduce the burner to the lowest possible setting. Cover with a tight-fitting lid and let simmer undisturbed for 25 to 30 minutes. Add the Roots: Remove the lid and stir in the diced carrots or sweet potatoes. (If the mixture is getting too thick, stir in the remaining 1 cup of broth or warm water). Replace the lid and simmer on low for an additional 15 minutes, until the dal dissolves into a smooth, creamy porridge and the vegetables are fork-tender. Finish & Serve: Ladle into a wide bowl. Drizzle with 1/2 teaspoon of warm melted ghee and squeeze fresh lime juice over the top. Batch Storage & Reheating Refrigeration: Store in sealed glass jars for up to 4 days. Reheating: Kitchari thickens significantly as it chills due to the starch and broth gelatin. Reheat in a small saucepan over medium-low heat with 2 to 3 tablespoons of warm bone broth or water and a fresh dab of ghee, stirring until creamy.