Kitchari is a traditional Ayurvedic dish used for mild detox and recovery. It is easy to digest, nutritious and helps detoxify the body. This makes it perfect for spring, when our body wants to get rid of accumulated Kapha-energy and Waste (AMA).
Why kitchari?
It supports digestion and cleanses the body in a gentle way. In addition, it contains an ideal balance of proteins, carbohydrates and fats. And it's very easy to make, You can vary and it is wonderfully warming.
Ingredients (for 2-3 portions)
- 100 g split mung beans (soaked and rinsed for a few hours)
- 100 g basmati rice
- 1 tsp ghee (warming) or coconut oil (cooling)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp ginger powder (or freshly grated ginger)
- 1/2 tsp fenugreek seed (optional, good for digestion)
- 1 liters of water
- Salt to taste
- Fresh cilantro or parsley for garnish
Procedure
- Rinse the mung beans and rice well until the water runs clear.
- Heat the ghee in a pan and add the cumin seeds. Let it fry briefly until it starts to smell.
- Add the remaining spices and stir briefly.
- Add the mung beans, rice and water. Bring to a boil and leave it on low heat for about 30 minutes simmer, until everything is soft.
- Stir regularly and add more water as needed for a soupier texture.
- Season with salt and garnish with fresh coriander or parsley.
How to use kitchari in a spring detox?
- Eat kitchari for 1 to 3 days as a mono-diet to give your digestion a rest and release waste products.
- In addition, drink plenty of warm water or herbal tea to support cleansing.
- Combine this with gentle yoga, meditation and breathing exercises for a complete Ayurvedic reset.
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