How to Make Kitchari – Heal with Ayurveda

by Monica Gisella
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If you are new to Ayurveda, the question of “How to Make Kitchari?” is oh-so-important to answer.

When feeling stressed, out of whack, or experiencing signs of poor digestion, I always recommend my clients to prepare themselves this amazingly healing recipe.

It can act as neutral food by giving your body the proper nourishment, without hurting the digestive process.

But, it can also be medicine to your digestive system, thus helping you recover and heal. Ayurveda‘s most healing recipe is a must in your cookbook for times when you need some support for your health.

This recipe, although simple, is powerful and aids in balancing your dosha or body type.

Basically, this is a dish made with beans, basmati rice, and spices. It is perfect for a mono fast to cleanse your body or as part of a detox program. In Ayurveda, it is the food of choice for the cleansing program called Panchakarma.

 

Here is how to make Kitchari for every dosha.

If you still don’t know your dosha, take my free body type test to find out today.

  

Ayurvedic Body Type Test

TRIDOSHIC KITCHARI

A tridoshic Kitchari is a recipe that is good for all doshas.

TRIDOSHIC KITCHARI

Servings 2

Ingredients

  • 1/4 cup basmati rice
  • 1/4 cup soaked mung dal or red lentils
  • 1 tbsp unsweetened coconut flakes
  • Fresh cilantro leaves
  • 1/2 inch fresh ginger peeled and finely chopped.
  • 1 tbsp ghee or olive oil
  • 1 cinnamon bark
  • 3 cloves
  • 3 cardamom seeds
  • 5 black peppercorns
  • 1/4 tsp cumin seeds
  • 1 bay leaf
  • 1 kombu slice
  • 1/4 tsp turmeric
  • 1/4 tsp Himalayan salt
  • 2 cups water

Instructions

  • Blend the cilantro, coconut, and ginger with 1 cup of water, until smooth.
  • In a pan, add the oil, cinnamon, cloves, cardamom, black pepper, and bay leaf. Sauté until fragrant.
  • Add the cilantro blend. Mix well.
  • Add the turmeric, salt, and kombu. Mix well.
  • Add the rice and mung dal or red lentils and let it boil for 3-5 minutes.
  • Turn down the heat and cook, lightly covered, for about 25 minutes, stirring occasionally.
  • Chew slowly and enjoy!

VATA KITCHARI

VATA KITCHARI

Servings 4

Ingredients

  • 1 cup basmati rice
  • 1/2 cup yellow split mung dal (or red lentils)
  • 3 tbsp ghee
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 pinch hing
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 4 cups water

Instructions

  • Soak the mung dal for a few hours
  • Rinse the rice and mung dal
  • In a saucepan, heat the ghee and all the spices, except the hing and turmeric.
  • Add the rice, mung dal, and blend well all ingredients.
  • Add water, the hing, and turmeric, and bring to a boil. Boil for a few minutes
  • Turn down the heat to low and half cover the saucepan. Cook until tender for about 30 minutes.
  • Serve warm.
  • Eat slowly to enjoy!

PITTA KITCHARI

PITTA KITCHARI

Servings 6

Ingredients

  • 1 cup basmati rice
  • 1 cup yellow split mung dal (or red lentils)
  • 1/2 inch grated ginger
  • 3 tbsp shredded unsweetened coconut
  • 1 cup chopped cilantro
  • 1/2 cup water
  • 3 tbsp ghee
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 6 cups water

Instructions

  • Soak the mung dal for a few hours, if possible.
  • Rinse the basmati and mung dal
  • Blend the ginger, cilantro, coconut, and 1/2 cup of water. Set aside.
  • In a large saucepan, hit the ghee on medium. Add all spices.
  • Add the blend of ginger,cilantro and coconut
  • Add the rice, mung dal, and rest of water
  • Boil for a few minutes uncovered
  • Half cover and cook in low heat for about 30 minutes or until tender.
  • Serve warm and top with some cilantro.

 

KAPHA KITCHARI

KAPHA KITCHARI

Servings 4

Ingredients

  • 1 cup yellow mung dal (or red lentils)
  • 1 cup white basmati rice
  • 4 bay leaves
  • 2 sticks of cinnamon
  • 5 cloves
  • 1/2 tsp cardamom
  • 3 tbsp ghee
  • ½ tsp turmeric
  • 1/2 tsp cumin seeds
  • ¼ tsp salt
  • 6 cups of water

Instructions

  • Soak the mung dal for a few hours if possible
  • Wash the mung dal and rice.
  • Heat the ghee in a large pan and add the spices, except the cinnamon and turmeric.
  • Next, add the rice and mung dal. Blend well all ingredients.
  • Add the water, turmeric, cinnamon and salt, and bring to a boil for a few minutes uncovered.
  • Then half cover, turn down the heat to simmer and cook for about 30 minutes or until the rice and mung dal are tender.
  • Serve warm and enjoy!

Schedule your consultation today to start your healing journey

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I recommend you use organic ingredients, if possible.

If you want to go vegan, switch the ghee for your favorite cooking oil.

Happy Healing!

Monica xx

 

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