Hi Reader,

Free Talk:

Live Talk on Ayurveda in San Francisco

Date: November 1, 2024
​Time: 6:00-7:00 p.m.
​Location: Folk SF/ 286 Divisadero St., San Francsico

Join me for a special event where I'll be serving Kitcheree while discussing Ayurveda and its fascinating concepts, including the five elements—earth, water, fire, air, and ether—and the three fundamental energies, or Doshas: Vāta, Pitta, and Kapha. We'll explore their crucial role in Ayurvedic medicine.

I’ll also be offering a quiz to help you discover your Dosha.

Click here to sign up for this free talk. Feel free to forward this information to anyone who might be interested.

Kitcharee Recipe: A Simple, Nourishing Meal

Kitcharee, made from rice and dal, is a fantastic source of complex carbohydrates and protein. It’s spiced just enough to be flavorful, is easy on digestion, and is great for anyone needing a warm, grounding meal.

Ingredients

Step One: The Base

• 1 cup basmati rice
• 1/2 cup mung or toor dal (or try lentils or split peas)
• 5 cups water

Step Two: The Spices

• 2 tablespoons ghee
• Pinch of hing (optional)
• 2 tablespoons minced fresh ginger
• 1.5 teaspoons cumin seeds
• 3/4 teaspoon black mustard seeds
• 1/4 teaspoon ground fenugreek
• 1 teaspoon turmeric
• Salt or liquid seasoning, to taste
• Fresh cilantro or parsley, for garnish (optional)

Instructions

1. Combine the rice, dal, and water in a pot. Bring to a boil, cover, and simmer until the dal is tender, the water is absorbed, and it reaches a thick, porridge-like consistency (about 1.5 hours). Stir occasionally and add water if needed.
2. In a separate skillet, warm the ghee. Add the hing, ginger, cumin seeds, mustard seeds, and fenugreek. Sauté on low heat until the mustard seeds start to “dance.” Pour this mixture into the kitcharee, stir in the turmeric, and add salt to taste.
3. Top with cilantro or parsley for a refreshing finish.

Enjoy this grounding dish and see you soon!

Best,

Marisa