Ghee is a light fat that cleanses and replenishes simultaneously as it moves through the body. It also has a high smoke point so it is the perfect cooking fat to use for a healthier lifestyle or any cleanse. Eating ghee with kitchari, one of the most ancient and traditional dishes for cleansing in Ayurveda, is a potent mix of medicine for your gut and getting back into balance.
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Ghee Recipe!
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Take one pound of butter, unsalted, preferably organic and cultured (Organic Valley is the best).
Put all butter into a small pot and turn it on to the lowest setting possible where once it all melts it simmers; for me this is a "4" on my stove. Just small consistent bubbles, not overflowing and not stagnant with a only couple of bubbles here and there.
Simmer until you can see through the ghee to the bottom of the pot. When you can do that you can see a layer of white curds on the bottom. If you cook it too hot you’ll lose all the curds and it will burn and foam a lot. A good test is to take a spoon and drag it across the bottom and if the curds have a slight brown to the bottom, it’s done. Also when you stop hearing the bubbling noise it’s done.
Turn off the heat and pour over cheesecloth into a glass jar and toss the curds
Kitchari Recipe!
“Kitchari is basic to the Ayurvedic way of life... A one-pot dish, kitchari originates on the Asian subcontinent and has references dating back thousands of years. The skillful use of spices and vegetables can produce balancing effects for the three bodily doshas... Basmati rice and mung dal together create a balanced food that is a good protein combination and is tridoshic. This complete food is easy to digest and gives strength and vitality. It nourishes all the tissues of the body. Kitchari is the preferred food to use when fasting on a mono-fast or while going through cleansing programs such as panchakarma. Kitchari is excellent for detoxification and de-aging of the cells.” – The Ayurvedic Institute (www.ayurveda.com)
Ingredients:
- ½ cup white basmati rice
- 1 cup mung dal (split yellow mung beans or whole mung beans)
- 6 cups water
- ½ to 1 inch ginger root and turmeric root, chopped or grated
- ¼ tsp. mineral salt
- 2 tsp. Ghee
- ½ tsp. each of coriander, fennel, and cumin seeds
- Handful of fresh cilantro leaves 1 and 1/2 cups assorted vegetables (optional)
- Vegetable suggestions are asparagus, sweet potatoes, or zucchini
Preparation
Wash each the rice and dal separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces.
Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture.
Add the mineral salt and chopped fresh cilantro and some extra ghee if desired.
Bonus: if you add some low sodium tamari, powdered turmeric, and ghee on top and mix in it tastes like cheese!