Reset Your Gut With Kitchari

In this post, you will learn how to reset your gut with Kitchari. A balanced meal includes a protein, one or more carbohydrates, and one or more vegetables. Kitchari (also known as kitchadi) consists of all three.

This dish is widely used in Ayurvedic medicine because it provides abundant nutrients and at the same time helps eliminate toxins accumulated in the body.

The meaning of Kitchari is mixture, usually of two grains. This dish is known for its ability to detoxify, nourish all body tissues, provide strength and vitality, and decrease cell aging.

I love eating Kitchari for breakfast and dinner because it is easy to digest and doesn’t leave me feeling heavy. It gives me energy that lasts all day and it is light enough that it won’t keep me up during the night.

There are several recipes for Kitchari. If you want to cool or warm your digestive system or provide support to specific organs of the body. You can choose from an assortment of recipes that will assist with those needs. 

This recipe has an option to balance each dosha, VataPitta, and Kapha. To have an idea which of your doshas is imbalanced, you can take our quiz or you can consult with an Ayurvedic Practitioner or simply refrain from adding vegetables to the recipe. Kitchari is a healthy dish, it energizes the body and it is also easy to prepare.

kitchari_turmeric-fenel-coriander-ginger

Ingredients

(four portions)

1/2 cup basmati rice

1 cup of mung beans or mung dahl; or 3/4 cup according to taste

4 to 6 cups of water; depending on how creamy you want it

2 tbsp ghee or clarified butter

1 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp of black pepper or mustard seeds (don’t add for Pitta)

1/2 tsp ground coriander

1/2 tsp cut and crushed fresh ginger

1/2 tsp ground turmeric

Salt to taste (I prefer pink Himalayan)

Fresh cilantro

Optional:

1 pinch of asafoetida (also known as hing)

1 cup of vegetables:

Vata: green beans, carrots, pumpkin.

Pitta: broccoli, green beans, kale, chard

Kapha: cabbage, cauliflower, jicama

Instructions

Total cooking time: 30 to 40 minutes

  1. Put the ghee in a pot over low heat. When a delicate aroma begins to emanate, add the cumin seeds. Let it mix in the ghee for about 1 minute.
  2. Add the fennel seeds and fresh ginger.
  3. Add the vegetables (optional). Then add rice and more liquid. The liquid should never exceed the level of the rice.
  4. After 5 to 8 minutes, add the mung bean. Add 1 or 2 cups of water if necessary, without exceeding the level of rice and beans. Cook until the rice and beans are soft, adding water as needed.
  5. Add coriander, pepper, ground turmeric, salt, and asafoetida. Stir periodically until it’s soft and creamy like cooked oatmeal.

Top with cilantro leaves when serving and enjoy and reset your gut!

There are many delicious recipes with split mung dal; this link goes to one of my favorites.

Please note: A Kitchari mono-diet can lead to constipation if taken exclusively for several days, as it is low in fiber. To avoid constipation, consume prune juice or oatmeal once a day.

Have a beautiful day!


Take our QUIZ to LEARN your Dosha or choose your Wellness Journey: PERSONALIZED CARE or WORKSHOPS


 “To be healthy, we must reconnect with all aspects of ourselves.”


Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.

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