All About Kitchari
Kitchari is a traditional staple of an Ayurvedic cleanse. Kitchari provides nourishment for the body during the cleansing process, while the unique spice combination aids digestion, and the split moong dal and white rice digest easily. In fact, many Indian families use kitchari in the same way we use Chicken Soup here in America - not feeling well? Eat some kitchari!
Kitchari is a stew made with split yellow moong dal, white basmati rice and a spice mix that includes turmeric, mustard seed, cumin seed, ginger, asafoetida, fenugreek, and mineral salt. These herbs all have properties that kindle the digestive fire (known as agni) and support cleansing of the digestive tract. Kitchari is considered a tridoshic food, meaning it supports all three dosha and is non-aggravating. While kitchari is most often associated with an Ayurvedic cleanse, it’s good to eat any time. I often have kitchari for lunch, especially during the colder months, and I eat it anytime I’m feeling digestive issues, low energy, or like I just need more support. I like to try and work in a one day cleanse from time to time, just to give my digestive system a break, and to reset healthy eating habits.
Unlike many of today’s popular cleanses like juice fasting or intermittent fasting, giving the digestive system a break by eating kitchari supports healthy blood sugar levels so that energy is sustained during the cleansing process. As a pitta I get HANGRY on any cleanse that does not provide enough sustenance. On the Ayurvedic cleanse I feel satisfied, energetic, light, and clear. In fact, I find kitchari so satisfying that I often don’t feel the need to snack during the cleanse.
Traditional recipes for kitchari call for the rice and the dal to be cooked together in the same pot. I prefer to cook the two components separately for just the right consistency of both. The consistency of your kitchari will be a personal preference, but I like mine to be slightly thicker with some texture still left in the moong dal. Some like it to be a thinner consistency with the moong dal cooked to mush. I also like to temper the spices before adding them for a more rich flavor. Tempering is a method often used in Indian cooking in which the spices are heated in hot oil or ghee to extract the maximum flavor (tempering is known as “tadka”).
Ayurveda recommends making each meal fresh, and not eating left over food. Cooking three meals each day of the cleanse may not work for you, but try not to cook more than one day at a time. I’ve included my own single serving recipe as a PDF for you to download here. You can triple the recipe if you are preparing your dal for the entire day (cooking time will need to be adjusted). If you are precooking for the day store the rice and kitchari separately and then reheat one serving a kitchari and one serving of rice together in a single pot at your meal time. Reheating on the stove is better than reheating in the microwave.
If you find that kitchari is not enough to sustain your appetite you can snack on a handful of nuts, half an avocado or a piece of fruit, but try to keep your snacks light and well spaced from meals. If you are simply getting bored with the kitchari read here for some ideas to dress it up a bit.
Happy cleansing
