Tridoshic Yam Kitcheri

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Tridoshic Yam Kitcheri



Pacifies vata, pitta and Kapha


1cup split hulled mung beans

1 cup basmati rice

3 tbsp ghee

1 and half inches minced fresh ginger

2 tbsp shredded coconut

1 tsp turmeric

1 handful cilantro leaves

8 green cardamom pods

8 whole cloves

11 black peppercorns

3 inch piece cinnamon stick

3 bay leaves

Salt to taste

1 large yam, cubed


Rinse mung beans well with cold water and soak for a few hours

Rinse rice well and soak while beans are cooking

Put ginger, coconut, turmeric, cilantro and some water in a blender or food processor and blend. Use enough water to blend well.


In a large pot, melt ghee over medium heat and sauté cardamom pods (split open first), cloves, peppercorns, cinnamon stick and bay leaves for a few minutes. Then add the blended spices and sauté for a few more minutes until lightly cooked.


Next add beans and yams; cook for a couple more minutes. Add enough water to cover the beans with at least 3 inches  of water and bring to a boil. Turn heat down to simmer.

Cook for about 45 minutes or until the beans are completely broken down. Then add the rice and cook until the rice is broken apart. Add more water as needed  Salt to taste and enjoy!


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This page contains a single entry by Alakananda Ma published on November 14, 2010 7:13 PM.

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