Healing in Bites

Since Sunday evening, my stomach has been skittish, shy, and easily troubled. I offer now a recipe of the kitcheri I've been eating since Tuesday (when I could eat again):

Simple, Plain but Yummy Kitcheri
butter (though ghee is preferable)
one onion
pressed garlic (1-2 cloves is nice)
turmeric
cumin
black pepper
curry powder
2 cups red lentils (I'll freeze some and eat it all week long)
1.5 cups basmati rice
enough water to cover the lentils, with additional water to add as they cook
vegetables--zucchini, chopped; spinach; and/or other greens to add

I learned this from my ex-housemate, good friend, now-Buddist monk living in a monastery, Burt. I do it much more simply than he ever did. He once gave me a special pan specifically for heating up seeds and herbs, so I could add the mustard seeds he always added to kitcheri. I rarely use it, though I plan to more often.

All in all, I never measure spices for this. I depend on color and look of the mixture. I melt the butter, simmer the onions, add the lentils, then the water, simmering on medium heat while adding more water. I like a nice, orange-yellow kitcheri. All the spices go in as it simmers. About a half-hour later, the lentils are usually cooked down, mushy, and I add the rice. More water goes in on the mixture, and I set the fire to boil. Once it boils, I cover, turn down the heat and lightly simmer for about 30-40 minutes. I add the chopped vegetables towards the end and they get steamed before I plunge them into the thickness of the kitcheri. This has been a staple recipe for me during colds, flus, and whenever my digestive tract needs a break from all the richness I consume. Enjoy!

Comments

[karrie]

Thanks for this healing recipe, Wendy. Food is, indeed, the best medicine. I am grateful for this delicious sounding cure.