Mauimama recipe sweet potato kitchari

According to Ayurveda, the “science of life” eating warm, nurturing foods like Sweet Potato Kitchari is recommended anytime Vata (the air & ether elements) get out of balance. Trauma is one of the primary ways Vata gets imbalanced, and even the easiest of births can be traumatic to a mother’s body on some level, thus taking vata out of balance. Since breastfeeding, moms are giving most of their nutrients to their babies, it is a critical time to eat wholesome foods, so that both baby and mom are adequately nourished.

The following Sweet Potato Kitchari recipe is an excellent rejuvenative for new mothers, as the sweet potato is grounding and restorative to the vitality expended in the process of bringing this new life into the world. This soup is also a great choice for anyone who wants to give themselves a bowl of tender loving nourishment.

Mauimama recipe sweet potato kitchari
Sweet Potato Kitchari
Print Recipe
Dry roast the black mustard seeds and cumin seeds for 1-2 minutes in a large pot over medium-low heat until they release a fragrant smell and mustard seeds start to pop. Then add the ghee and stir in turmeric, ginger, salt, curry leaves, hing, and kombu. Cook uncovered for another 2-3 minutes, then stir in the split mung and rice until thoroughly coated with the ghee and spice mixture. Remember the importance of stirring with reverence. Add water, stir mixture off the bottom of the pot, turn heat to high and cover. Bring to a boil, then add sweet potato, reduce to medium-low heat, and simmer covered for 15 minutes. Stir in zucchini and green beans and simmer still covered for 30 more minutes. Garnish each bowl with 1 tbsp of cilantro. Enjoy!
Servings Prep Time
4 people 10-15 minutes
Cook Time
55-60 minutes
Servings Prep Time
4 people 10-15 minutes
Cook Time
55-60 minutes
Mauimama recipe sweet potato kitchari
Sweet Potato Kitchari
Print Recipe
Dry roast the black mustard seeds and cumin seeds for 1-2 minutes in a large pot over medium-low heat until they release a fragrant smell and mustard seeds start to pop. Then add the ghee and stir in turmeric, ginger, salt, curry leaves, hing, and kombu. Cook uncovered for another 2-3 minutes, then stir in the split mung and rice until thoroughly coated with the ghee and spice mixture. Remember the importance of stirring with reverence. Add water, stir mixture off the bottom of the pot, turn heat to high and cover. Bring to a boil, then add sweet potato, reduce to medium-low heat, and simmer covered for 15 minutes. Stir in zucchini and green beans and simmer still covered for 30 more minutes. Garnish each bowl with 1 tbsp of cilantro. Enjoy!
Servings Prep Time
4 people 10-15 minutes
Cook Time
55-60 minutes
Servings Prep Time
4 people 10-15 minutes
Cook Time
55-60 minutes
Ingredients
Servings: people
Share this Recipe
Powered byWP Ultimate Recipe

Image Credit: Benedicte Lechrist

Issue 18 Navigation<< What is LOVE?Hospital Dentistry at MMMC >>

LEAVE A REPLY

Please enter your comment!
Please enter your name here