Kitchari is the name of a meal used to reset the body’s metabolic system. It is great to do it for an entire day, even better is to do it for three days straight. It is includes protein and digestive spices and leafy greens. Any time there is a bodily in balance, this is a powerful way to help your body heal itself. Kitchari is great for detoxification and de-aging of cells. It is a meal that is easy for your body to digest and allows the body the time and energy to take care of healing instead of digestive processes.
Kitchari Recipes
Mung Dal Kitchari (Pitta dosha), serves 6
- 1 cup yellow mung dal (a type of Indian lentil bean), find it on Amazon here or your local Indian food store
- 1 cup basmati rice
- 1 1/2 inch piece fresh ginger, peeled and chopped fine
- 2 tablespoons unsweetened, shredded coconut
- 1 small handful of cilantro leaves, chopped
- 1/2 cup water
- 3 tablespoons ghee (clarified butter)
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 6 cups water
Directions:
- Wash the mung dal and rice two times. Soak the mung dal for a few hours, if you have the time, then drain.
- Put the ginger, coconut, and the 1/2 cup water into a blender and blend until liquefied.
- Heat the ghee on medium heat in a large saucepan and add the add the blended items, turmeric, and salt. Stir well.
- Next, mix in the rice, mung dal and add the 6 cups of water.
- Bring to a boil. Boil, uncovered, for 5 minutes. Then cover, leaving the lid slightly ajar, turn down the heat to simmer and cook for 25 to 30 minutes, until the dal and rice are tender.
The cilantro and coconut in this recipe add to cooling qualities that a “warm” (or pitta dosha) person might need.
Please note: This recipe is from the book: Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad.
Mung Dal Kitchari (Vata dosha), serves 4
- 1/2 cup yellow mung dal (a type of Indian lentil bean), find it on Amazon here or your local Indian food store
- 1 cup basmati rice
- 3 tablespoons ghee (clarified butter)
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 2 pinches hing
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 4 cups water
Directions:
- Wash the rice and mung dal well. If you have the time, let the mung dal soak a few hours before cooking, it helps digestibility. If you have a particularly difficult time digesting beans, you may want to precook the beans for 20-40 minutes using the 4 cups of water.
- In a saucepan over medium heat, heat the ghee and add the mustard seeds, cumin seeds and hing. Stir a moment until the seeds pop.
- Add the rice, mung dal, turmeric, and salt and stir until well blended with the spices.
- Add the water and bring to a boil. Boil for 5 minutes, uncovered, stirring occasionally.
- Turn down the heat to low and cover, leaving the lid slightly ajar. Cook until tender, about 25 minutes.
This kitchari recipe can be eaten by all doshas but is especially good for vata.
Please note: This recipe is from the book: Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad.
Mung Dal Kitchari (Kapha), serves 4 to 6
- 1/2 cup yellow mung dal (a type of Indian lentil bean), find it on Amazon here or your local Indian food store
- 1 cup basmati rice
- 3 tablespoons ghee (clarified butter)
- 4 bay leaves
- 4 small pieces cinnamon bark
- 4 whole cloves
- 4 whole cardamom pods
- 6 cups water
- 1/4 teaspoon salt
Directions:
- Wash the mung dal and rice twice. Soak the dal for a few hours, if you have the time.
- Heat a saucepan on medium and add the ghee. When it is hot, put in the bay leaves, cinnamon, cloves and cardamom and stir until the spices are mixed and fragrant.
- Mix in the rice, dal, salt, and water. Cook at a low boil, uncovered, for 5 minutes. Cover and cook on low heat until the dal and rice are soft, about 25-30 minutes.
This kitchari recipe is tridoshic, but especially good for Kapha because of the warming and pungent qualities of the spices.
Please note: This recipe is from the book: Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad.
Mung Dal Kitchari (Tridoshic), serves 4 to 5
- 1/2 cup yellow mung dal (a type of Indian lentil bean), find it on Amazon here or your local Indian food store
- 1 cup basmati rice
- 1 inch piece fresh ginger, peeled and chopped fine
- 2 tablespoons, shredded, unsweetened coconut
- 1 small handful fresh cilantro leaves
- 1/2 cup water
- 3 tablespoons ghee
- 1 1/2 inch piece of cinnamon bark
- 5 whole cardamom pods
- 5 whole cloves
- 10 black peppercorns
- 3 bay leaves
- 1/4 teaspoon turmeric
- 1/4 teaspoon salt
- 6 cups water
Directions:
- Wash the mung dal and rice until water is clear. Soaking the dal for a few hours helps with digestibility.
- In a blender, put the ginger, coconut, cilantro, and 1/2 cup water and blend until liquefied.
- Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns, and bay leaves. Stir for a moment, until fragrant.
- Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned. Stir in the mung dal and rice and mix very well.
- Pour in the 6 cups of water, cover, and bring to a boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.
This kitchari recipe is especially beneficial for tridoshic balancing.
Please note: This recipe is from the book: Ayurvedic Cooking for Self-Healing by Usha Lad & Dr. Vasant Lad.