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Recipe: Delicious Kitchari for cleansing

Kitchari is a one pot lentil, rice and spice dish that is a panacea to the body. It is a tasty, nourishing  and easy to digest meal when fasting to give the stomach, liver and rest of the body a rest to replenish itself. It is used very often during an ayurvedic cleanse between seasons. Try our kitchari recipe along with a day of sipping on hot ginger and honey tea, taking it easy and rest. Let us know what you think!

If you'd like more tips for a Spring Cleanse join our Workshop on Sun 27 August > more info.

  • 2 cups yellow mung dal beans

  • 1 cup white basmati rice

  • 2 tablespoons ghee or organic sesame oil

  • 2 teaspoons each black mustard seeds, cumin seeds, turmeric powder, and black pepper

  • 1 teaspoon each cumin powder, coriander powder, fennel seeds, fenugreek seeds

  • 3 green cardamom pods

  • 2 cloves

  • 2-4 curry leaves

  • 2–5 cups of chopped, organic, seasonal vegetables (avoid nightshades)

  • 1 cup chopped fresh cilantro


  • Rinse the mung dal beans and strain them five times, or until the water runs clear.

  • Heat the ghee or oil in a large pot.

  • Add all the seeds and toast until the mustard seeds pop.

  • Add the curry leaves and powdered spices, and mix together. 

  • Stir in the rice and beans. Add 8 cups of water, cardamom and chopped vegetables.

  • Bring to a boil and reduce to a simmer. Cook at least one hour, until the beans and rice are soft and the kitchari has a porridge-like consistency.

  • Serve warm with fresh cilantro on top, if desired