Kitchari recipe - gentle autumn detox

Kitchari is a Vedic rice meal that detoxifies and heals body and soul.

It is a very famous dish in India that can be made in countless ways.

This recipe you get here is from my ashram Anand Prakash in Rishikesh, India!

It tastes heavenly with naan bread, mint chutney and raita!

Also see recipes for chutneys and spice blends that suit your dosha here on my blog!

Kitchari is used for many forms of healing.

If your digestion is not functioning optimally, it affects all processes in the body,

and kitchari corrects many imbalances in both body and soul according to Ayurveda!

What is especially important for the body is that kitchari is easy to digest, full of proteins and with spices.

which purifies the blood and removes waste products from the body.

Gentle detox

You can eat kitchari three times a day if you want to "go all in" in 3-5-7 days.

- or maybe you just want an easily digestible meal for lunch or dinner.

If you are fasting, you can fuel up during the day with good tea and lukewarm water with a little lemon.

However, make sure you don't drink WITH your meals - but BETWEEN your meals.

ideally, an hour on either side of your meal where you don't drink, so that the digestive enzymes

can work in peace and quiet breaking down the food.

Ketchari basic recipe:

150g rice

100 g mung dal lentils (Yellow lentils)

2 chopped tomatoes

250 g vegetables in small cubes (zucchini, carrots, potatoes, peas, etc.)

1 tablespoon grated ginger

1 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon coriander powder

1/4 teaspoon chili powder (can be omitted)

1 tsp garam masala

2 tablespoons oil

1.5 liters of water

Mix rice and dal and soak in one liter of water for 30 minutes. Drain the water.

Heat the oil and add cumin, ginger and tomatoes.

Sauté over low heat. Add all ingredients. Cover and simmer.

over low heat for about 15 minutes, stirring frequently.

If you want the dish to be extra creamy, you can finally mix in 1-2 tablespoons of ghee or butter (especially good for Vata) and possibly a little extra water if you think it is too dry. (especially good for Kapha with a high water content in the food) The dish should be moist and easy to stir.

If you are pitta, you can choose to refrain from all strong spices as Pitta can tend to have too much acid in the body.

Finally!! Sprinkle with fresh coriander and serve with mint chutney, naan and raita (yogurt)

Dosha spices strengthen your digestion

If you want your food tailored to your digestion you can use

Dosha Spice Blends for all your food. You can use these for frying, in stews and as a flavouring for sauces and chutneys.

You can add these mixtures to your ketchari instead of the dried spices listed in the recipe. You add 2 tsp. or as needed.

Read more about doshas here on the website. I provide consultations in Ayurveda, where you will find your dosha and get tips for health, balance, diet and well-being.

Basic spice blend that suits all 3 Doshas

6 parts fennel - soothing for intestines and stomach, cooling, grounding,

2 parts coriander - cooling - pacifies all 3 Doshas

2 parts cumin - kidney cleansing - warming

1 part turmeric - blood purifier

Specific spice blends that balance your dosha:

Vata - spice blend

Vata may have unstable digestion which needs to be strengthened and optimized.

6 parts fennel

2 parts coriander

3 parts cumin

1 part turmeric

1 part dried ginger (warming, cleansing)

1 part horseradish spice (optional)

Pitta - spice mix

Pitta generally has good digestion - may have a tendency to have too much stomach acid.

10 parts fennel

4 parts coriander

2 parts cumin

1 part turmeric

1 part mint

Kapha spice blend

Kapha tends to have slow digestion which needs to be strengthened and kick-started.

6 parts fennel

3 parts coriander

3 parts cumin

1 part turmeric

1 part dried ginger

1/2 crushed cinnamon

1/2 cloves

1/4 black pepper

Welcome!! Hari OM!!