Kitcheri is a go to in my house. It is amazingly simple to make, very nourishing, easy to digest and it’s a perfect protein. If you don’t know what to make for dinner, make kitcheri.
Kitcheri is an ancient Ayurvedic traditional food for cleansing and helping to heal the body. Its base is a small bean with rice. Various herbs are added to give favour and to help balance the doshas. I have done up to 2 weeks of eating this as a mono diet to help the body rebalance. It was a great reset! Helping to kindle digestive fire, rest the digestive system and detox the body.
In Ayurveda fasting isn’t recommended because it is very stressful for the body. Fasting can aggravate the Vata dosha (air and ether element) causing lightheadedness, dizziness and making you feel ungrounded.
Spring time is the time for cleansing the body, letting go of the stagnation and toxins from the winter. Letting go of the old to make way for the new. A kitcheri diet from 1-7 days can be an excellent way to help your body through the process. If you haven’t done a kitcheri mono diet before or any fasting or cleansing; I recommend starting with 3 days. Listen to your body, each person is unique and has different needs.
If you are going to do a mono diet of kitcheri you can add cleansing herbal teas to drink throughout the day, lymphatic massage or dry brushing in the morning, lots of rest and taking a break from television and social media to go within. Time for reflection is wonderful, journaling and doing light yoga and meditation.
Cumin, Coriander, Fennel, Ginger can be a great tea to sip on throughout the day if you are cleansing. It helps to flush toxins, stimulate digestion and rebalance the body.
I hope you make some time this spring to try this recipe and do a mini retreat for yourself. Your body, mind and soul will thank you 🙂
Ingredients: 3-4 servings
1 cup of yellow mung beans or you can use red lentils
1/2 cup of basmati rice
1 tbsp of ghee or olive oil if you are vegan
1/2 tbsp of turmeric powder
1/2 tbsp of coriander seeds
2 tsp of cumin powder
2 tsp of diced fresh ginger
3 tsp of fennel seeds
1 tsp of cardamom powder or seeds
1/2 tsp of salt
1/4 tsp of black pepper
2 L of water
- add onion and garlic if you would like it to be Kapha and Vata pacifying. Omit for pitta types or if your are having aggravated pitta symptoms (excess heat).
In a large- medium sized pot add the ghee on medium heat till it melts. (Add garlic and onions if you are Vata or Kapha. Let them fry a bit). Add the turmeric, black pepper, cumin and let it sizzle the spices for a minute or two.
After, add the 2 L of water. Add the rice, mung beans ginger and the rest of the spices. Bring it to a boil and then leave it to simmer. Simmer it for about 20- 25 minutes. Stirring often.
The consistency should be like a stew, if you find its too dry add a little bit more water.
You will know its done when the yellow mung beans are totally soft and the rice is cooked.
This is a quick and easy meal that you can have for breakfast, lunch or dinner. Enjoy! 🙂