Kitchari Recipe

The Autumn is here and it’s the perfect time to cleanse (not to detoxify).
In Ayurveda it’s a  Vata (air element) time of the year so it’s recommended eating more food that will provide a ‘grounding’ energy like spices, root vegetable and dishes like Kitchari.
Kitchari means mixture, usually of two grains and it used in the ancient Pancha Karma Cleanse as itt helps to nourish and support your body.
This kitchari recipe that is particularly nourishing and easy to digest.


1 cup mung dal (split yellow)

1/2 cup Basmati Rice

6 cups water

1 inch  ginger root, chopped or grated

1/2 a tsp himalaya/celtic salt

1 tbs organic ghee

handful of chopped coriander

1/2 tsp. cumin powder

1/2 tsp. whole cumin seeds

1/2 tsp. mustard seeds

1/2 tsp. turmeric powder

1/2 tsp. coriander powder

1 pinch asafoetida (Hing) you can get it in India markets

1 and 1/2 vegetables like – asparagus, sweet potato, broccoli 



Soak the rice and dal over night (or minimum 2 hours) then carefully remove any stones and wash it

thoroughly for about a minute.

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, cut the vegetables into small pieces and add 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 salt

and chopped fresh coriander and serve.

Caution: Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in

fiber. To ensure proper elimination, use 2 Triphala capsules in the morning or psyllium husks with a big

glass of water 15 minutes away from food.

Bon Appetit x