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Kitchari (Ayurvedic detoxifying dish)

Kitchari is a traditional Ayurvedic dish known for its detoxifying and balancing properties. It is made from a combination of basmati rice, split yellow mung beans, and various spices. Kitchari is easy to digest and is often used in Ayurvedic cleansing and rejuvenation programs. Here's a basic recipe and preparation method from Ayur Healthcare for Kitchari:


  • 1/2 cup basmati rice
  • 1/2 cup split yellow mung beans (also known as moong dal)
  • 4 cups water
  •  1 tablespoon ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon fenugreek seeds (optional)
  • Pinch of asafoetida (hing) powder (optional)
  • 2 cups chopped vegetables (such as carrots, peas, zucchini, spinach)
  • Salt to taste
  • Fresh cilantro leaves for garnish
  • emon wedges (optional)


  • Rinse the rice and mung beans together under running water until the water runs clear. Soak them in water for about 30 minutes, then rain.
  • In a large pot, heat the ghee or coconut oil over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds
    until they start to pop.
  • Add the grated ginger, turmeric, coriander, cumin powder, fenugreek seeds, and asafoetida powder to the pot. Stir well to combine the spices
    with the oil.
  • Add the soaked and drained rice and mung beans to the pot. Stir them together with the spices for a couple of minutes to coat them evenly.
  • Pour in 4 cups of water and add the chopped vegetables. Stir everything together, cover the pot, and bring it to a boil.
  • Once it starts boiling, reduce the heat to low and simmer the kitchari for about 25-30 minutes or until the rice and beans are fully cooked and the mixture has a porridge-like consistency. Stir occasionally to prevent sticking to the bottom of the pot.
  • Add salt to taste and adjust the consistency by adding more water if needed.
  • Remove the pot from the heat and let it sit for a few minutes. Serve the kitchari hot, garnished with fresh cilantro leaves and a squeeze of lemon juice if desired.

Kitchari is often enjoyed as a complete meal on its own during Ayurvedic detox programs, but you can also serve it with yogurt or a side salad for a balanced meal. Remember, this is a basic recipe, and you can customize it by adding your favorite spices or vegetables according to your taste preferences.

Enjoy your nourishing and detoxifying kitchari! Have a mouthwatering experience!

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