In most areas of the United States, spring is considered the kapha season with a higher amount of moisture in the air, spring showers and gray clouds. It can be a nice time for anyone to integrate some kapha reducing recipes but it is especially important to do so if you have a kapha dominant or dual constitution or have a kapha imbalance.
Using the treatment principle of opposite qualities lowering an excess in a dosha or life force, one would use qualities of dry, light and stimulating to combat the kapha nature or wet/oily, heavy and stable.
Barley is a drier and lighter grain and the spices used in the recipe are warm and stimulating to move the stable kapha.
Spring Barley Kitchari
- 1 cup barley
- 1/3 cup split yellow mung dal
- 3 cups filtered water
- 1 tablespoon sunflower oil or ghee
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ginger powder or substitute 1 teaspoon fennel seeds to decrease pitta
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Soak the mung dal for 1 to 2 hours. Thoroughly rinse the rice and mung dal twice.
Put the rice, dal, sunflower oil, and water in a medium saucepan. Bring to a boil and boil for 5 minutes, uncovered, stirring occasionally.
Reduce the heat to low and cover, leaving the lid slightly ajar. Add the spices after 15 minutes. Cook until tender, about 25 to 30 minutes.
Alternatively, use a rice cooker and put in the oil then the spices and sauté for a couple minutes. Add the rice, dal and water and cover to cook.
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