In Ayurveda, the seasons are a barometer for diet guidelines. So, as Summer turns into Fall in the eastern United States, this ancient healing system leads us into Vata Season.

It’s important to draw any excess heat out of the body and this can be done with food, as well as herbal preparations. At the same time adding moisture to the body, (from the inside out) in prepartion for a cold dry winter.

Nature provides for our needs at this time of year…….pears, apples, and grapes all help to draw heat and toxins out of our system. Pumpkins, beets, carrots and other abundant root vegetables being harvested at this time provide moisture to our bodies……..not to mention Yuuummm!!

Some find it confusing at the change of season, ” What should I be doing to balance my dosha? ” is a frequently asked question.

If you are a Pitta type you should be cooling and cleansing your system if you have had an Pitta imbalances this summer. If you are a Vata type you should be warming and cleansing. And if you are a Vata/Pitta type you should do a little of both.

Here’s a recipe for a nourishing soup/stew that satisfies both. You can adjust the spices, vegetable and seasonings to suit your tastes.

There are several variations to a basic kitcheri recipe and the one below is basic, easy to start with, and balancing to all three doshas (vata, pitta and kapha).

You will find that the ingredients are readily available at most health food and East Indian grocery stores.

Ingredients:

2-3 TBS ghee (clarified butter)
½ tsp black mustard seeds
½ tsp cumin seeds
1 small pinch of asafoetida (“hing”) powder
½ cup split yellow mung dal, rinsed well, soaked overnight and drained.
1 tsp rock salt
1 tsp turmeric powder
1 cup white basmati rice, rinsed well and drained.
4 ½ cups water if using a pressure cooker or about 6 cups if using a regular pot.
1 tsp cumin powder
1 tsp coriander powder
4-5 thin slices of fresh ginger root

Using either a pressure cooker (much faster) or a heavy-bottomed pot, heat the ghee on medium heat. Ghee burns easily, so be careful. Sauté the mustard seeds and cumin seeds in the ghee until the seeds pop.

Then add the drained mung dal, asafoetida powder, turmeric and salt. Stir until the mix almost starts to stick to the bottom of the pan. Then add the rice, water, cumin powder, coriander powder and ginger. Stir well, making sure nothing is sticking to the bottom of the pressure cooker or pot.

If you are using a pressure cooker, fasten the lid on and turn the heat to high, let full pressure build up. Once the pressure has built up, turn the heat low and let cook five minutes. Then take the cooker off the heat and let it sit until there is no more pressure and you can safely open the lid.

If you’re using a regular pot, cover and bring it to a boil on high heat. Then turn the heat down and let it simmer until both the rice and dahl are mushy.You may have to experiment with how much water you use to find a consistency that you like. (The more water, the thinner the consistency). A thinner consistency is preferable if your digestion is weak.

You will notice that kitcheri will thicken when it cools and you may need more water than you originally thought.In order to provide the best quality of energy to your body, Kitcheri should be made the day that you wish to eat it and served hot.

Garnish:
Fresh cilantro (great for pitta – ok for vata and kapha)
Coconut (great for pitta, good for vata, but not so good for kapha)
Lime (ok for everybody)