This Ayurvedic kitchari recipe can be used during panchakarma, or you can fast on a mono diet of this kitchari for a few days as a basic cleanse. It is a simple yet delicious and comforting recipe.
1/2 cup split yellow mung dal (available from Indian and Asian markets)
1 cup basmati rice
1 tbsp ghee or sunflower oil for vegans (Learn How to Make Ghee)
1 inch piece of fresh ginger
1 tsp turmeric
1 tsp each of powdered fennel, cumin and coriander
6 cups water
Wash mung dal and rice thoroughly. Heat the ghee or oil, add the spices and cook for a minute, taking care not to burn the spices.
Add rice, dal and water, then bring to boil. Turn down to simmer for 45 minutes or until mung dal is very soft in pot on stove (or make in crock pot cooking overnight--be sure there's plenty of water or you're making a much larger batch to activate the heating elements in the crock pot).
After cooking, add salt to taste. If you live at altitude, cook the mung beans for 45 minutes while soaking the rice, then add the rice and cook for 45 minutes more; or make the kitcheri in a pressure cooker.
Alakananda Ma M.B., B.S. (Lond.) is an Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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