I know it is hot. The last thing anyone wants to do is stoke up the kitchen fires. But it has been such a busy summer here, that by the time August arrived and we had a chance to slow down, all I wanted for a few days was my staple comfort food ~ simple, easy-to-make, balancing Kichari!
I like to sprinkle it with Gomasio and serve it with Cucumber Raita, a Summer Salad, and Rose Fennel Mint Tea. I promise you ~ it will refresh and restore you in no time.
Over the weekend of the Yoga Journal Conference, we served it to Yogarupa Rod Stryker when we were so honored to have him for dinner.
The following weekend we were immensely blessed by the visit of H.H. Pujya Swami Chidanand Saraswatiji and Sadhvi Bhagawatiji who graced our community with a divine Talk and Darshan, and graced our home with a sweet interlude. They also got Summer Kichari, by request!
Sadhviji just wrote a book on Swamiji’s big saintly, humanitarian life, an extraordinary, sumptuous book that is perhaps the most beautiful and most inspiring book I have ever seen. Because they are monks and chose not to profit from it, the book is also very inexpensive and goes on sale online today. I really recommend it.
What a blessing to be able to nourish these divine beings and, for all the ways they nourish us, to feed them our love and gratitude with healing, nurturing kichari.
I wish you too to be divinely nourished!
Kichari to the rescue…I find myself craving kichari in summer almost more than winter! I think it’s because it is so easy to digest…I like to toss in a half a cup of arugula with the other veggies…thank you!
I do too, Tiziana! Arugula is so good with Kichari and so balancing in summer, as you know. Thanks for that suggestion!
We are all divinely nourished — who know you! The kichari sounds wonderfully cooling. Will try soon.
Ditto, beloved Saraswati Mama!
Most of the meals I fix myself are kichari since learning about it in the class. Basil and cilantro–excellent ideas! Thanks!
Thank you, Boyd. You are a picture of health and goodness!
I too just got back from vacation and am craving kitchari – my muung is soaking as we speak and I am looking forward to making it with the recipe you posted. I have not added cocnut before and it will be a great addition. As for the tamari – i am soy allergic and for others who might be the same – i have discovered coconut aminos they are delicious and a great soy sauce/tamari alternative. Great with sushi too. Thanks for the recipe! Happy August.
Thank you, Robyn. I have also just discovered Coconut Aminos. More goodness from the heavenly coconut! Appreciate your sharing this. Blessings |~
I only had coconut milk at home, so I used it and it was good. I suppose fresh coconut has other vertues. Anyway as I am the only one enjoying kitchari at home it was my best result so far! We all love basilic and cilantro, the coconut milk gave smoothness. In french “onctuosite”. Thanks.
I didn’t want to be anonymous, it’s me Sophie, but you already had guessed.