Let’s get right to it. This recipe is a staple in any Ayurvedic Cleanse/Detox.
You’ll use the spice mix that is appropriate for the dosha you are pacifying as recommended by your Ayurveda Wellness Counselor.
In the spring, generally, it’s Kapha that we are pacifying to release the winter excess and accumulated Ama (toxins) so the spices listed below are Kapha pacifying.
Kapha Pacifying Kitchari Recipe
This kitchari recipe is tridoshic, but particularly good for Kapha types because of the warming and pungent qualities of the spices.
- 1 Cup Basmati Rice
- 1 Cup Split Yellow Mung Dal (yellow or red lentils)
- 6 Cups Water
- 1/4 Teaspoon Salt
- 3 Tablespoons Ghee
- 4 Bay Leaves
- 4 Small Pieces of Cinnamon Bark or Powdered Cinnamon to taste
- 4 Whole Cloves (less to taste if you’d like)
- 4 Whole Cardamon Pods
- 1 Teaspoon Ginger Powder or Chopped Fresh Ginger
- Pick one the rice and lentils discarding any junk.
- Soak rice and lentils overnight or at a minimum for a few hours prior to preparing.
- Heat saucepan and add ghee until it melts.
- Add all spices and toast until fragrant (just a minute or two – not long!)
- Add in rice & lentils
- Add in water
- Bring to boil
- Cover and reduce heat to low and simmer until water is absorbed for about 25-30 minutes. You may need to add more water if kitchari gets too thick.
Serve kitchari three times per day during the kitchar phase of your detox/cleanse: breakfast (7-8 am), lunch (12-1 pm) and dinner (5-6:30 pm). These times are ideal, however do your best to meet them.
While fasting and cleansing we should take just enough kitchari to sustain us without overworking our digestive energies.
For breakfast and dinner, have a small bowl (one to one and a half cups). Lunch quantities should be larger (two cups) as the digestive fire (agni) is stronger during noon hours (the pitta time of the day).