Ayurveda believes that understanding the individual is the key to finding a truly balanced diet.
It places emphasis on making sure each dish is cooked and spiced in a way to achieve maximum digestibility, as well as superb taste and food value.
Improves digestion and absorption of nutrients, nourishes the skin, joints and all bodily tissues and improves memory and eyesight. It is one of the few oils that doesn’t change its molecular structure when heated thereby making it an excellent choice for cooking. Ghee pacifies vata and pitta and is acceptable, in moderation, for kapha.
Prep time: 15 mins (the more butter you use, the more time it will take)
Ingredient: 1 pound unsalted butter.
Put the butter in a heavy, medium-sized pan. Turn the heat on to medium until the butter melts.
Turn down the heat until the butter just boils and continue to cook at this heat. Do not cover the pot. The butter will foam and sputter while it cooks. Whitish curds will begin to form on the bottom of the pot. Keep a close watch on the ghee, as it can easily burn. After a while it will become a clear, golden color. You will have to take a clean, dry spoon to move away some of the foam on top in order to see if the ghee is clear all the way through to the bottom. When it is clear and has stopped sputtering and making noise, then it needs to be taken off the heat. Let it cool until just warm. Pour it through a fine sieve or layers of muslin/cheesecloth into a clean, dry glass container with a tight lid. Discard the curds at the bottom of the saucepan. The ghee is burned if it has a nutty smell and is slightly brown.
Ghee does not need refrigeration. Don’t ladle out the ghee with a wet spoon or allow any water to get into the container, as this will create conditions for bacteria to grow and spoil the ghee.
Some call it food of the Gods. This balanced food, is an excellent protein combination and balances all 3 dosha. It is easy to digest, nourishes all the tissues of the body giving strength and vitality. It is the preferred food to use when fasting on a mono-fast or while going through cleansing programs.
- ½ cup basmati rice
- ¼ cup split mung dhal, if you can’t find use red lentils or soaked whole mung
- 3-4 cups water
- 1-2 tbs ghee or oil
- ½ tsp each of cumin seed, mustard seed, ginger, coriander, turmeric & fennel, pinch of hing, salt and pepper
Wash and rinse the rice and dhal well. Sauté the mustard seed, cumin seeds and hing in the ghee until they brown a little and begin to pop. Then add the other spices, mung dhal and rice. Stir well for 1 or 2 minutes. Add water and bring to the boil, boil for 5 mins, uncovered. Then turn the heat to low, cover and simmer for 30 minutes or until it is cooked. If your digestion is poor it is often beneficial to have this as a soupy consistency.
This can be done by adding more water.
If you want to make kicharee with vegetables..
Prepare any seasonal vegetables or those that suit your constitution. Cut them into smallish pieces. You can add vegetables at beginning but they tend to over-cook, so best to add them to the dhal 10-15 mins before you think it will be ready.
Cooked spiced grains provide a truly nourishing and grounding start to the day, especially for vata and pitta. Kapha may not have an appetite for breakfast until mid morning.