Kathryn Templeton’s BIG Spring Cleanse
Oops! I forgot to give you all the spice mixes to add to your kitchari! These mixes are called ‘churna.’ I generally take a few tablespoons of ghee and add the spices then let simmer. I then put in my kale or butternut squash and let them bathe in the mix. The next two days I will make the ghee and spice oil and add to my rice and mung dhal for flavor and to help me feel satisfied when eating.
Here are the churnas:
turmeric, coriander, ginger, black pepper, cinnamon, garlic
turmeric, coriander, cardamom, cumin, ginger, fennel, cinnamon
ginger, tumeric, asafoetida (also called hing in asian grocery stores), cumin and fenugreek
There are variations on these combos depending upon the cookbook and the ayurved. Let me know if you find others and are interested in using them.