Kitchari for kidney health with okra sabji.
Last week we discussed some of the Ayurvedic benefits of burdock root as a spring food. Burdock is also important for kidney and bladder health, being a mild diuretic, beneficial in cystitis and kidney stones. This recipe, which we adapted from The Ayurvedic Cookbook, by my friend Amadea Morningstar, combines the kidney toning benefits of aduki beans with the diuretic effect of burdock root for a great spring recipe.
1 burdock root
½ cup dry aduki beans, soaked overnight.
6 cups water
2 Tbsp. ghee
1 tsp. cumin seeds
¼ tsp. fennel seeds
1 tsp turmeric
2 bay leaves
1/8 tsp. hing
A sprig of curry leaves
1/8 tsp. cinnamon
2 carrots or 1lb winter squash
1cup basmati rice, washed thoroughly
¾ tsp. salt
Additional water as needed
1 handful chopped cilantro.
Wash, peel and slice burdock root. Drain aduki beans. Put adukis, 6 cups water & burdock in pressure cooker. Pressure cook for 30 minutes.
Meanwhile, wash and chop the vegetables (1/4" pieces for carrots or 1" pieces for squash).
Heat ghee in medium skillet, add cumin and fennel seeds. Add the turmeric, bay leaves, hing, curry leaves and cinnamon. Sauté for a minute, then add the rice and chopped vegetables, Sauté an additional minute or two until the rice darkens a shade.
When the beans are soft, open the pressure cooker and pour in the sautéed rice and vegetable mixture. Add an extra two cups of water as necessary. Cover but don't seal the pressure cooker and allow the mixture to simmer (not at pressure) for another 30 minutes (longer for a larger quantity). Add salt, sprinkle with fresh cilantro and serve with yoghurt.