Pitta-Kapha Balancing Kitchari with Coconut and Tamarind
A gentle and nourishing kitchari designed to pacify both Pitta and Kapha doshas. The cooling coconut milk and slightly sour tamarind paste offer a delicious balance, while spices like coriander and cumin aid digestion without overheating. This recipe uses readily available ingredients to create a wholesome and grounding meal.
Author: GG GG
Vegan
Gluten-Free
Suitable Body Types
Cooking Times
Cooking Time: 50 minutes
Total Time: 50 minutes
Categories
Lunch
Dinner
One-Pot Meal
Ayurvedic
User Creations
Ingredients
- 1 cup green lentils
- 1 cup white rice (basmati preferred)
- 1 can (13.5 oz) coconut milk
- 1 tbsp tamarind paste
- 1 tbsp grated ginger
- 1 tsp turmeric powder
- 1/2 tsp black pepper
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 2 cloves, whole
- 1/4 cup chopped chives, for garnish
- 1 cup chopped cabbage
- 1/2 cup chopped carrot
- 1/2 cup chopped beet
- Salt to taste
- 4 cups water
Nutritional Value
- Calories: 450 kcal
- Protein: 20g
- Carbohydrates: 65g
- Fat: 15g
- Fiber: 18g
Instructions
- Rinse the green lentils and rice thoroughly until the water runs clear.
- In a large pot or Dutch oven, combine the rinsed lentils, rice, coconut milk, water, grated ginger, turmeric powder, black pepper, ground coriander, ground cumin, ground cinnamon, and whole cloves. Add the tamarind paste and salt.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils and rice are tender and the kitchari has reached a porridge-like consistency. Stir occasionally to prevent sticking.
- While the kitchari is simmering, sauté the diced onion, garlic, red bell pepper, and green bell pepper in a separate pan with a little water until slightly softened, about 5-7 minutes.
- Add the chopped cabbage, carrots and beets to the sautéed vegetables and cook for another 3-5 minutes, until tender-crisp.
- Once the kitchari is cooked, gently stir in the sautéed vegetables into the kitchari.
- Serve hot, garnished with fresh chopped chives.
Ayurvedic Benefits
Suitable Body Types
- 1 cup green lentils
- 1 cup white rice (basmati preferred)
- 1 can (13.5 oz) coconut milk
- 1 tbsp tamarind paste
- 1 tbsp grated ginger
- 1 tsp turmeric powder
- 1/2 tsp black pepper
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 2 cloves, whole
- 1/4 cup chopped chives, for garnish
- 1 cup chopped cabbage
- 1/2 cup chopped carrot
- 1/2 cup chopped beet
- Salt to taste
- 4 cups water
