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Basic Recipes for Pancha Karma
1 cup basmati rice
1 cup yellow split mung dal
1 small handful of cilantro leaves
6 cups of water

Wash rice and dal twice using plenty of water.  If you have time
soak dal for a few hrs to increase digestibility.
Add rice dal and cilantro to the water
Bring to boil 5 mins uncovered, stirring occasionally.
Turn down heat to low and cover leaving the lid slightly ajar. Cook
until tender about 25-30 mins.  
top with a spicemix blend from your pancha karma therapist
specific for your dosha
add chopped cilantro leaves and ghee before serving.

#2 Delicious Kitchari Recipe
1 cup basmanti rice
1/2 cup mung dal
Tarka:  sesame oil heated, 1 tsp black mustard seeds, 1 tsp cumin
seeds…heat till popping…add 1 tsp turmeric, pinch of hing, and 1 T
crushed coriander seeds.
1 Tsp sesame seeds powdered
1 Tsp salt
2 T ghee
1 T masala (find a mild spice blend at Indian grocery or make your
1 T dried desiccated coconut
3 ½ cups boiling water
Rinse rice and dal in warm water and drain.  In a pot, make tarka
and add rice and dal and sauté for 3-4 mins.  Add boiling water,
masala, salt, sesame pwd, and coconut.  Cook on medium heat
until rice is almost cooked.  Add ghee and sugar.  Stir and cook for
another 2 – 3 mins on low heat.  Garnish with Cilantro and serve
It really should be 1-1 rice and dal…if you do this, add more water..
like 4 - 41/2 cups.
You can make kitchari fluffy or soupy and anything in between
depending on the quantity of water.  Vata needs more watery
kitchery (like porriage or soup) , Kapha more dry and fluffy, pitta is
in between.

It is also called clarified butter. Ghee can be quite expensive in the
stores; making it in your own kitchen is easy and inexpensive. You
can store ghee in an airtight container on a pantry shelf. It does

1 pound unsalted butter

Using a medium saucepan, heat butter on medium heat.

Allow butter to melt and bring to a boil, stirring constantly. You will
notice that the oil will separate itself. The top will begin to froth;
remove froth.

Allow the oil to become clear, and golden in color with a nice nutty
smell.  Then, remove from heat and allow to cool for 15 minutes.

After cooling, strain ghee through a very fine strainer into
container or jar, or through 3-5 layers of cheesecloth.

Put lid on container and store on shelf.
You are going to make a stock out of herbs in a large soup pot in step#1.
Step #2, is to saute the spices and chopped veggies in a large frypan.
Combine at the end with a hand blender or pulsed in a food processer or blender.

#1. Make infusion of the following herbs with about 4 cups water
1 T burdock root dried
1 T dandelion root dried
fist full of dried bitter melon slices (found at chinese grocery and herbs shops)
1/4 cup dried nettle
4 inch chunk of ginger root sliced thin
Simmer down to about 3 cups

Make tarka of ghee and spice
1 T Ghee heat in a pan and add the following:
1 tsp cumin, 1/2 tsp ajwain, ½ tsp fenugreek, let sizzle a min., then add 1 tsp
fennel, ½ tsp turmeric, 1 tsp coriander, pinch hing.
Then add the following chopped veggies:
1 large leek
1 carrot
3 or 4 stalks of celery include leaves
½ large sweet potato
2-3 fistfuls of kale
1 head of romaine lettuce
Add some of the infusion water to the cooked veggies and
Spot blend with hand blender
Keep adding more liquid to get the right consistency.
Don’t overblend.
Should look like orange and green confetti