Are you feeling sluggish and low in energy?
A kitchadi cleanse is an excellent way to clear out ama (waste products) from your system and strengthen up your agni (digestive fire) again. When agni is strong we can digest what we consume, both food and what life trows at us.
With a pressure cooker it only takes about 30 minutes to prepaire. By varying your vegetables you can modify the taste and color of the soup and still keep this simple dish interesting.
I usually do kitchadi for a day or two when I need it. Once or twice a year I do it for up to 10 days with Halepule in their Pancha karma home therapy program .
Kitchadi basic recipe, serves 2-4 people
Simmer these seeds in 1,5 tbs ghee until the aroma comes up;
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 cup basmati rice (white/brown) and
- 1/4 split mung beans to the mixture and let them take flavour.
- Add 4-6 cups of water
Let it simmer for 45 min. Alternatively 22 min in a pressure cooker.
In a new pot, simmer these powders and roots in 1,5 tbs ghee until the aroma comes up;
- 1 strip Kombu (kelp)
- 1/8 tsp asafoetida
- 1/2 tsp rock salt (mineral salt)
- 1 tbs fresh ground/chopped ginger root
- 1 tsp turmeric (fresh root or powder)
- 1/2 tsp cardamon
(I know, it is a lot of different spices and it can sound disencouraging to invest in that many different powders and seeds. Once you have them though, they're good for 3-6 months. Just make sure you store them in a dark and cool place)
When the rice and mung mixture has cooked it's time, add the two mixtures together.
Add one fresh augmenting vegetable such as carrot, sweet potato, squash or pumpkin. Also incorporate one extractive vegetable such as kale, leafy greens, cucumber to bring balance to the meal.
For a full list of augmenting and extractive vegetables and a more detailed explaination to the idea of the 60:40 ratio have a look here.
Cook about 20 min more, or until vegetables are soft.