Digestive Kitchari: Tri-Doshic

By Scott Blossom, Ayurveda and Chinese Medicine Practitioner

Kitchari is a potent blood purifier. In Traditional Chinese Medicine we use the mung bean to strip environmental toxins out of the tissues which is especially helpful for the reproductive organs, liver, and thyroid gland health.  Serve kitchari with yummy, fresh side dishes such as our spiced greens. Steamed vegetables are always good too. Good luck and enjoy.

Ingredients

  • 1 cup basmati rice
  • ˝ cup organic whole or split mung beans (bulk section of the health food store) These need to be soaked for at least three hours before cooking.
  • 4-6 cups of water
  • 2 T ghee (clarified butter) An organic brand will be available at the health food store
  • 1 teaspoon of black mustard seeds
  • 1 teaspoon cumin seeds
  • 2 pinches hing (asafetida)
  • 1 teaspoon fresh grated ginger
  • 1 stick of kombu (seaweed) Also available at the health food store. You can substitute Wakame if need be. You just need a little. One “leaf” per pot of soup.
  • ˝ teaspoon of sea salt
  • ˝ teaspoon of turmeric
  • 1 – 2 cups chopped vegetables (optional)

Preparation

This recipe makes 2 servings (lunch & dinner)

Wash rice and mung and soak for three hours or overnight. Drain soak water.

In a saucepan warm the ghee. Add the ginger, mustard seeds and cumin seeds and sauté for one to two minutes until the mustard seeds start to pop and the aroma of the herbs is released. Add rice and mung beans and sauté for another couple of minutes. Then add 4-6 cups of water and bring this to a boil. Add the salt, powdered spices and seaweed once the kitchari has come to a boil and reduce heat to medium-low. Cover and cook until it is tender (approx. 30-45 minutes). If you are adding vegetables to your kitchari, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end. If you need to add more water you can. It should be the consistency of a vegetable stew as opposed to a broth. Garnish with fresh cilantro and add salt to taste. You can put a little chutney in to make it tasty. Click here for the chutney recipes.

Watch the Kitchari recipe using DoctorBlossom/Banyan Botanicals Cleanse Kit.

Kitchari – The Original Happy Meal from Doctor Blossom on Vimeo.

20 comments

Patricia H.
Patricia H.3 years ago

thanks for sharing

Joe R.
Joe R.4 years ago

No burdock root?

Michele Wilkinson

Thank you

Barbara B.
Barbara B.4 years ago

Mung bean is also very standard in Filipino cooking - once you get beyond the chicken adobo and lumpiang so loved at the office potluck, lol.

KS Goh
KS Goh4 years ago

Thanks for the article.

Norma V.
Norma Villarreal4 years ago

hmmmm....

Gloria Morotti
Gloria Morotti4 years ago

Definitely going to try this recipe.

Prochi T.
Prochi T.4 years ago

khichri is very light to digest. It goes very well with yogurt, lightly spiced with salt n pepper (n onions or cucumbers optional) and corriander chopped finely n mixed with yogurt. enjoy ur meal.

Kirsten B.
Kirsten B.4 years ago

Looks good - thank you. I'm bookmarking it to try out soon.

Melinda offline K.
Past Member 4 years ago

Interesting info, medicinal food is a great idea, we know so little about what we eat.