Kitchari is a blend of grain and legume, most commonly used is basmati and moong (mung) bean. It is the traditional healing food of ayurveda that is believed to allow for healing deep in the tissues due to the easy digestibility of the dish. Kitchari recipes are all very similar and can be adjusted based upon your  personal needs. For example, if you are Vata or Kapha, you may add cinnamon or black pepper. Pitta may have extra cilantro garnish or coriander in the recipe. Click Here to learn more about the three doshas.

Kitchari is often used as a cleansing dish, not to be confused with popular juice cleansing.  Instead the dish is used as a mono-diet cleanse, where your body produces the enzymes only to digest this dish for multiple days, giving a rest to the digestive system. Sometimes this dish is thick, and other times more liquid can be used making it easier to digest.

You can use very few simple ingredients in your kitchari, or add in more complex spices and flavors.  My first time making kitchari was inspired after reading Sharon Gannon’s book, “Yoga & Vegetarianism”.  Below is the recipe that Sharon shares in the book. I highly recommend this book to anyone interested in both yoga and vegetarianism.

Simple Kitchari

• 10 cups water
• 1 1/2 cups red lentils
• 1/2 cup brown rice
• 1″X1/4″ piece of kombu seaweed
• Sun Fire Salt or celtic sea salt for boiling and to taste.

Bring all ingredients to a boil and lower to heat to medium. Cover and simmer until grains are soft. Stir regularly. Reduce heat and add 1 can of coconut milk. Makes enough to share with friends or for a week long cleanse.