I was first introduced to kitchari when I attended the 200-hour Yoga Teacher Training program at the Salt Spring Centre of Yoga. It was love at first taste and this healing ayurvedic comfort food immediately became a staple in my kitchen.
For me, mastering the right spice blend was the key to making great kitchari. Spices are powerhouses of natural healing and this particular recipe is pleasantly fragrant and packed full of anti-inflammatory agents. This is a general recipe that can be adjusted to suit any dosha or palette (I highly recommend my friend Madhuri Phillips, if you’re looking for an experienced ayurvedic professional based out of Vancouver to work with.)
Tridoshic Kitchari Spice Blend
Yields approximately 1⁄2 cup
2 1/2 tbsp turmeric
1 1⁄2 tbsp cumin
1 1⁄2 tbsp coriander
1 heaping tsp each: fennel, powdered mustard, powdered ginger, ground cinnamon
1/2 tsp ground fenugreek
Optional: 1/2 tsp (2.5 ml) ground cardamom and a generous pinch each of ground nutmeg, ground clove, cayenne
Mix spices together and store in an airtight glass container. Keep this spice blend on hand and add a teaspoon to grains or greens when you’re cooking.