My Kichari Recipe

Vata #AF Kitchari and the Intuitive Diet

Like most of us in this Age of Information I can get frenzied trying to find the end of the Internet when I am researching something, or meditate with such intensity and focusedness as though I need to “win” the meditation. If that sort of thinking resonates with you, then this is the recipe for you—because you are Vata #AF.

I am also an “O” blood type, and if you follow the Blood Type Diet, you know that lentils make an “O” bloated and gassy. However, I have a special trick to preparing them that offsets their “O” resistance, here it is:

When you wash the mung beans, wash them 7-9 times. 1 or 2 rinses is not enough! I get a sieve and bowl and drench them in water, spray them with the spray nozzle and then sift them in and out of the bowl into the sieve several times. When I don’t do this, I experience bloating.

The other trick to preparing this recipe so that it is friendlier to my digestive system, is I use a lot of water while the mung beans and rice are cooking, and very little oil. I will explain that process below.

Ayurveda is a vast sister science to yoga that deals with wellness and nutrition and balancing the elements and energies of the spiritual being in the human form. Its origins have actually nothing to do with diet, but yogis wanting to find the formula for faster, cleaner, better meditative experiences. They figured out that breath controls the mind, and creating a favorable stomach equilibrium ensured that the brain and body worked together to create a sustainable enlightened state of being.

Ayurveda, Kundalini—these technologies can be so vast and overwhelming.  The cool thing about meditation is that it develops intuition. What yogis know is that we don’t need to sit in a library all day, we just need to meditate and the right teachings will surface when we need them. What a relief!

One teaching that I have learned about eating as a Vata through meditation is that smoothies, although totally popular when packed with superfoods, are not the best choice for me. Then I read that Vatas do well with warm and moist food—information that validated my meditative download. That starts to happen more and more the more I rack up my meditative experiences.

If you want to start on the path of using your intuition for meal ideas, try playing the mantra “Ong Namo Guru Dayvaa.” This mantra is supposed to make the teacher appear. I’ve found it makes the right thoughts appear, and makes me willing to follow the suggestions of my intuition.  It also makes the “right” advice come to me. So now if some book on sugar written in the 70’s magically appears in my life with a sparkly aura, I read it. That’s because Guru Gayvaa it to me!

Looking forward to hearing your thoughts on the recipe or any experiences you have had from intuitive eating!

Sat nam,

Sheel


Vata #AF Kitchari

½ cup Organic Mung Beans
½ cup Basmati Rice
½ ceaspoon Cumin Seeds
1 teaspoon Banyan Botanicals Kitchari Mix
1 teaspoon Olive Oil (or any other oil you like, i.e. Sesame)
¼ teaspoon Himalayan Sea Salt
½ Onion chopped
½ thumb of Ginger chopped
1 large Clove of Garlic chopped (or 2 small)
¼ teaspoon Cayenne (optional)
1 cup of Organic Spinach

The "Chonch"

1)   First warm up medium pot 30 seconds at medium to high heat, then put in cumin seeds for 1 minute, then add the Kitcharee Mix, stir as cumin seeds start popping (I love the Soup Pot by Le Creuset, 2 ¾ QT)

2)   Add the oil and create a paste, this is the “chonch” or the base spice mixture 

3)   Add onion and garlic and ginger (cooked onion okay for Vata, raw onion not so much) (Kundalini recipes favor this “trinity” root combo for its effects on creating fire in the 3rd chakra, supporting the cardiovascular system, and helping toxins move out of the body.)

4)   Add the rice and mung beans (rinse both several times with a sieve and bowl, back and forth), mix for 10 seconds then

Pot 1/2 Covered

5)   Add 2 cups of water, bring to a boil under a ½ covered pot (never fully cover the pot, because you need to monitor the contents) set the timer for 30 minutes

6)   Put on a mantra you are working with, or if you are mantra-d out, put on some Mighty 1090 and listen to what is going on with the San Diego Padres, and stir the contents, if you feel anything sticking, add more water ½ cup at a time

The Finished Recipe

7)   Over the course of the 30 minutes, you will probably add close to two more cups of water, and when you are not adding water, keep the pot ½ covered. You want the water to massage the mung beans, not just boil around them, so stir in between adding water. (Yes, you have to stand over the pot for 30 minutes. Or else it will stick to the bottom—unless you add a ton of oil which will make you even more Vata #AF. You can do cat cow standing, press your hands above your needs inhale up and exhale down…)

8)   The last 10 minutes add salt, then the last five minutes add Spinach and cayenne (optional—Vatas can have spices in moderation, totally fine…chocolate same thing!). You can also add ½ teaspoon of Coconut Oil for taste after you turn off the heat.