Cleansing Kitchari Recipe for a Healthy Reset
Cooking up a batch of this healthy and nourishing dish not only satisfies the taste buds but can also serve as a gentle detox. Kitchari is easy on your digestive system and requires little energy to digest. This allows your body the time and energy to perform its regular healing and purifying processes without being overworked or stressed. It is utilized as a “fasting food” due to these properties. In addition, an Ayurvedic detox diet that includes kitchari has a cleansing effect on your entire body.
When fall arrives, you may begin to notice the leaves changing colors and a delightful crispness building in the air. In the ayurvedic tradition, it is thought that ones’ diet and activities should change as each season brings forth its own unique qualities throughout the year. The beginning of the Autumn season often calls for a gentle cleanse that will help prepare the body for the vata driven, dry, cool, and windy weather ahead. Kitchari often comes to the rescue with its warming and grounding properties that cleanse the body of stored toxins accumulated from the previous season.
If you are feeling unwell or are having digestive issues throughout the year, you can turn to kitchari for a healthy reset. Eating this dish for several days can help allow the bodily systems to expend less energy on digestion and utilize that energy for healing and purifying.
You can use this cleanse as needed for several days by eating kitchari for lunch and dinner. For breakfast, choose from well-cooked oatmeal (topped with a dash of cinnamon) or more delicious kitchari.
Always discuss changes in your diet with your healthcare provider (as this may not be suitable for everyone) and listen to your body.
1 cup of split yellow mung beans
1 Tbsp of Peeled and chopped ginger
2 Tbsp of shredded coconut
Chopped Cilantro (a handful or to taste)
½ tsp cinnamon
¼ tsp cardamom
¼ tsp pepper
¼ tsp clove (powdered)
¼ tsp turmeric
¼ tsp salt
3 bay leaves (remove them before serving)
3Tbsp of Ghee (or butter)
- First, rinse off one cup of the split yellow mung beans and soak them for 3-5 hours. Then set them aside.
- In a blender, place one tablespoon of peeled, chopped ginger; two tablespoons of shredded coconut; and a handful of chopped cilantro with one-half cup of water and liquify the mixture.
- In a large saucepan, lightly brown one-half teaspoon cinnamon; one-quarter teaspoon each of cardamom, pepper, clove powder, turmeric, salt; and three bay leaves (remove before serving) in three tablespoons of ghee, or butter.
- Drain the mung beans and then stir it into the spice mixture in the saucepan.
- Next, add one cup of uncooked basmati rice. Stir it in the blended spice and coconut mixture, then add six cups of water.
- Bring to a boil, cover, and cook on low heat for approximately 25 to 30 minutes or until it is soft.
(You can also add other spices or vegetables to taste or to meet your needs.)