Cleansing Kitchari

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Cleansing Kitchari

 

This Indian comfort food provides strength and energy while you're

fasting.

 

In America, downing a hearty grain dish would not be called fasting.

But in India kitchari—a soupy porridge made from rice and mung

beans, lightly spiced with ginger, cilantro, and other spices—is

considered a fasting food and is used to purify digestion and

cleanse systemic toxins.

 

Ayurvedic physicians often prescribe a kitchari diet before, during,

and after panchakarma, a rejuvenative treatment that cleanses toxins

stored in bodily tissues as it restores systemic balance. Kitchari

provides solid nourishment while allowing the body to devote energy

to healing. You can safely subsist on kitchari anytime in order to

build vitality and strength as it helps balance all three doshas.

For restless vata, the warm soup is grounding; for fiery pitta, its

spices are calming; and for chilly kapha, it provides healing

warmth.

 

Ayurveda believes that all healing begins with the digestive tract,

and kitchari can give it a much-needed rest from constantly

processing different foods while providing essential nutrients. The

blend of rice and split mung beans offers an array of amino acids,

the building blocks of protein. Its mixture of spices is believed to

kindle the digestive fire, the Ayurvedic description for your innate

digestive power, which can be weakened by poor food combinations.

 

Kitchari tastes like a cross between a creamy rice cereal and a

light dal, or lentil soup. If it is a cold, blustery day or you are

feeling under the weather, a steaming bowl of this classic Indian

comfort food can both warm up your bones and restore sagging energy.

Everyone has his or her own special method of making kitchari.

Ayurvedic Cooking for Self-Healing (The Ayurvedic Press, 1997), by

Usha Lad and Vasant Lad, offers a half-dozen kitchari recipes,

including this one that was adapted for Yoga Journal:

 

First, rinse one cup of split yellow mung beans and soak for several

hours. Set aside. In a blender, liquefy one tablespoon of peeled,

chopped ginger; two tablespoons of shredded coconut; and a handful

of chopped cilantro with one-half cup of water. In a large saucepan,

lightly brown one-half teaspoon cinnamon; one-quarter teaspoon each

of cardamom, pepper, clove powder, turmeric, salt; and three bay

leaves (remove before serving) in three tablespoons of ghee, or

butter.

 

Drain the mung dal and then stir it into the spice mixture in the

saucepan. Next, add one cup of raw basmati rice. Stir in the blended

spice and coconut mixture, followed by six cups of water. Bring to a

boil, cover, and cook on low heat for approximately 25 to 30 minutes

until soft.

 

By Alison Rose Levy