Kitchadi with pumpkin, shredded greens, flaxmeal and fresh mint

Are you feeling sluggish and low in energy?
A kitchadi cleanse is an excellent way to clear out ama (toxins) from your system and strengthen your Agni (digestive fire or ability available to you). When Agni is strong we can digest what we consume. Both food, emotions, impressions, and general stressors in life.

With a pressure cooker, this meal takes a swift 25 minutes to prepare. By varying your vegetables and spices you can modify the taste and looks of the meal, and still keep this simple dish interesting. If you have trouble digesting, leave the vegetables out and have only the rice and mung together.

I understand that it can feel intriguing to invest in so many new spices if they are new to you. Once you have them at hand, they last for 3-6 months if you store them in a dark and cool place. When you get a hang of how to use them, cooking becomes really fun and you won’t regret purchasing them. If you feel overwhelmed, start small and focus on using the four fundamental Ayurvedic spices ginger, turmeric, coriander, and cumin. They will take you a long way and help you gain confidence in the kitchen.

I usually have kitchadi for a day or two when I feel that I need it. Once or twice a year I do it for up to 10 days under guidance by Hale Pule in their Panchakarma home therapy. You can also do it for three days in the spring cleanse I’ve created.

gain access to the 3 day cleanse

Kitchadi basic recipe

Kitchadi with sweet potato and broccoli kept warm in food thermos from Lunchbuddy.

serves 2 people

You need:

1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds (crushed in a mortar or coffee grinder)
1 tsp rock salt (mineral salt)
1 tbs fresh grated ginger root
⅛ tsp asafoetida (also called hing)
1 tsp turmeric grated fresh root or powder
½ cup basmati rice (white or brown)
¼ split mung beans
4-6 cups of water
1 strip Kombu or another seaweed cut in small pieces with scissors
1 tsp rock salt (mineral salt)
½ tsp cardamom powder
2 handfuls of a heavier, sweeter vegetable such as beetroot, pumpkin, carrot, squash, zucchini or cucumber.
2 handfuls of a lighter, more bitter vegetable such as broccoli, cauliflower, brussel sprouts, kale, cabbage, or asparagus.
1 cup water
Fresh herbs to top of with such as mint, cilantro or parsley
Ground flax meal for serving
A slice of lime

This is how:

In a medium-size pot or pressure cooker, simmer the following ingredients until the aroma is present;

Plain kitchadi with rice, quinoa and split mung

1 ½ tbs ghee
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds (crushed in a mortar or coffee grinder)
1 tsp rock salt (mineral salt)
1 tbs fresh grated ginger root

Add the following after about 1-2 min:

⅛ tsp asafoetida (also called hing)
1 tsp turmeric grated fresh root or powder
½ cup basmati rice (white or brown)
¼ split mung dal

Stir and sauté for a few minutes then add:

4-6 cups of water to the mixture and stir again.

Put the lid on and let it simmer for 45 min at medium heat. Alternatively, cook for 20 min in a pressure cooker.

In a separate pot, simmer the following until the aroma is noticeable:

1 ½ tbs ghee
1 strip Kombu or another seaweed cut in small pieces with scissors
1 tsp rock salt (mineral salt)
½ tsp cardamom powder

Then add:

The sweeter heavier vegetable and the more bitter light one

Stir until they’re covered with the spices and the ghee. After 2 min of sautéing on medium heat add:

1 cup water or to cover ⅓ of the vegetables

Cook for 5-10 min, or until vegetables are soft and have slightly shifted color. Then turn off, leave the lid on, and wait until the rice and mung is finished.

When the rice and mung is fully cooked and soft, combine the two pots together and stir. Top of with some fresh herbs like cilantro, mint or parsley, serve with ground flaxmeal and a squeeze of lime.

Enjoy slowly sitting down chewing the food well. Notice the texture and all the six tastes present.