New ROOTines

Your Ayurvedic Detox Support: Zero In On Kitchari

Enjoy this traditional Ayurvedic recipe to support your body during a detox or simply because it makes you feel goood.

Updated:
September 24, 2023
Published:
September 24, 2023

Cleanses and cures are an important part of Ayurveda, and this delicious dish is an integral part of the famous Panchakarma cure: Kitchari is made from rice and mung beans is said to be particularly easy to digest and helps the body to cleanse and regenerate.

According to the teachings of ancient Ayurveda, Kitchari balances the body, improves digestion, and promotes overall well-being while providing a complete source of protein. It is a wholesome, versatile dish that you can customize to suit your taste and nutritional needs. Whether you're looking for a gentle detox, a comforting meal during challenging times, or simply a flavorful addition to your recipe repertoire, Kitchari is a must-try. 

I came across Kitchari when reading Michael Tierra’s book “Biomagnetism and Herbal Therapy” and loved the calming, grounding effect it had on me, and since I was in need of an energy booster throughout the day, I supplemented the turmeric in the recipe with Zero-In. I found the latter to be the perfect partner for this wonderfully soothing dish. Also, you can easily add veggies, such as zucchini, onions or bell peppers to Kitchari, if you want to add additional fiber. 

Below is the basic recipe, altered for a new, healthy ROOTine.

🍲 Basic Kitchari Recipe

Ingredients:

  • 1/2 cup basmati rice
  • 1/2 cup yellow mung dal (split yellow lentils)
  • 1 tablespoon ghee or coconut oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon grated fresh ginger
  • 4-5 cups water
  • Salt to taste
  • Content of 1-2 Zero-In
  • Fresh cilantro leaves for garnish

Instructions:

  1. Wash the rice and beans thoroughly and soak them together for 30 minutes, then drain.
  2. In a large pot, heat ghee or coconut oil over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
  3. Add grated ginger (turmeric, coriander, cumin). Sauté for a minute.
  4. Add the drained rice and lentils to the pot. Stir well to coat them with the spices.
  5. Pour in 4-5 cups of water and add salt to taste.
  6. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 25-30 minutes or until the rice and beans are soft and the consistency is porridge-like.
  7. Turn off the heat and add the content of one or two Zero-In to the mix. Stir, cover and let sit for a few minutes.
  8. Garnish with fresh cilantro leaves and serve hot.

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