I recently made a vat of Mung Dal Kitchari for Pitta reduction which I shared with a few people. It is very mild, pleasing and may be a helpful addition to the methods I overviewed a few blogs back for Pitta reduction. In addition, Hunter and I tried a great spinach recipe a few weeks ago, which may pair well with the kitchari and using the spinach in your garden(although not Pitta reducing!). Enjoy! Hari Om Tat Sat.

Mung Dal Kitchari (Pitta)*

1 c. yellow mung dal                                              1 c. basmati rice

1 ½ inch fresh ginger, minced                                    2 tbs. shredded coconut

1 small handful of cilantro, chopped                    ½ c. water

3 tbs. ghee                                                       ½ tsp turmeric

¼ tsp salt                                                         6 c. water

1. Wash the mung dal and rice two times. Soak mung dal for a few hours.
2. Put ginger, coconut, cilantro and the ½ c. water into blender and liquefy.
3. Heat ghee on medium in saucepan and add blended items, turmeric and salt. Stir well.
4. Mix in rice, mung dal and the 6 c. water (at this point, I put saucepan items in slow cooker, then added the mung dal and rice and cooked slow for 3 hours)
5. If in pan, bring to boil and boil uncovered for 5 min. cover, leaving lid ajar, and simmer for 25-30 minutes until water is absorbed and kitchari is tender.

Aloo Sak (seasoned spinach with julienne potatoes)**

Serves 6-8

4 medium potatoes, cooked until fork tender           ½ tsp. turmeric

½ tsp. garam masala                                             ½ tsp. ground cumin

¼ tsp cayenne or paprika                               2 tsp. ground coriander

1 tsp. sugar                                                       1 ½ tsp lemon juice

2 ½ tsp. water                                                   5  tbs. ghee

1 lb. fresh spinach (or 10 oz. defrosted package)                 1/3 lb. each fresh collard, mustard and kale

                                                                   greens (or defrosted 10 oz)

1 tsp. salt                                                         6-8 lemon or lime wedges

1. Peel potatoes and cut to course julienne (1/3 inch wide and 1 ½ inch long). Combine turmeric, garam masala, cumin, paprika, coriander, sweetener, lemon juice and water in small cup and mix well.
2. Heat ghee in large nonstick frying pan and add potatoes until golden brown. Remove with slotted spoon and set aside
3. Reduce heat to low, add spice blend and fry until liquid has evaporated. Stir in greens, cover and cook for 10-15 min. you may need to add sprinkles of water during the cooking to assure non stick.
4. Add salt and stir well. Gently stir in potatoes and warm for 5 min. garnish with lemon or lime

*Ayurvedic Cooking for Self Healing, Usha and Vasant Lad

**Lord Krishna’s Cuisine: The Art of Indian Vegetarian Cooking, Yamuna Devi

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