Detoxifying Kitchari
A traditional Ayurvedic cleanse that's nourishing, easy to digest, and perfect for balancing all doshas
Ingredients
Grains & Legumes
- • 1/2 cup basmati rice
- • 1 cup mung dal (split yellow)
- • 6 cups water
Spices & Aromatics
- • 1/2 to 1 inch ginger root, chopped or grated
- • 1/4 tsp mineral salt
- • 2 tsp ghee
- • 1/2 tsp coriander powder
- • 1/2 tsp cumin powder
- • 1/2 tsp whole cumin seeds
- • 1/2 tsp mustard seeds
- • 1/2 tsp turmeric powder
- • 1 pinch asafoetida (hing)
Fresh & Optional
- • Handful of fresh cilantro leaves
- • 1 and 1/2 cups assorted vegetables (optional)
Preparation
Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water.
Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces.
Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.
In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices.
Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture.
Add the mineral salt and chopped fresh cilantro and serve.
Dosha-Specific Variations
For Vata or Kapha
Add a pinch of ginger powder for warming properties
For Pitta
Leave out the mustard seeds to reduce heat
Vegetable Options
Zucchini, asparagus, sweet potato, or seasonal vegetables
Benefits & Notes
Key Benefits
- • Detoxifies and cleanses the digestive system
- • Easy to digest and gentle on the stomach
- • Balances all three doshas (tridoshic)
- • Provides complete protein and nourishment
- • Perfect for seasonal transitions and cleansing
Important Notes
- • Kitchari is tridoshic and excellent for detoxification
- • Perfect for cleansing programs and panchakarma
- • Low in fiber when taken exclusively - ensure proper elimination
- • Recipe adapted from The Ayurvedic Institute