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). When Agni is strong we can digest what we consume, both food, emotions and general stressors in life.
With a pressure cooker, this meal takes a swift 30 minutes to prepare. By varying your vegetables and spices you can modify the taste and color of the meal, and still keep this simple dish interesting.
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 Halepule in their Panchakarma home therapy.
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.