KITCHEREE - AYURVEDA HEALING FOOD

a rice and mung dal(bean) dish 
has a de-detoxifying action
easy to digest
nutritious 
delicious 

Kitcheree is a mixture of rice and mung dal, with spices that are added according to your imbalance and constitution.  Kitcheree and is basic to the Ayurvedic way of life. During your Pancha Karma program, you will be provided with a special diet of kitcheree (a rice and mung dal dish). The kitcheree program has a de-detoxifying action, is nutritious and very easy to digest.

Print out the kitcheree recipe because you will be responsible for providing your own food during your preparation phase and after your Pancha Karma program.

The reason for this diet is that during the cleansing process the digestive fire (agni) needs to rest. Also, as toxins move back into the gastrointestinal tract, the power of digestion is further slowed. Kitchery will provide adequate nourishment, is very easy to digest, nourishes all the tissues of the body, is excellent for de-aging of cells and assists in the detoxification and cleansing process. Kitchery is a seasoned mixture of rice and mung dal, and is basic to the Ayurvedic way of life. Basmati rice and mung dal both have the qualities of being sweet and cooling with a sweet aftertaste. Together they create a balanced food; an excellent protein combination that is tridoshic (good for all body types).
 

Pancha Karma Kitchery Recipe
Important note: It is important that you use organic, non-irradiated, non-pesticide ingredients including all rice, beans, butter to make ghee and herbs. You can get these at your local co-op or health food store. PLEASE make sure you follow the instructions on your pressure cooker to avoid any injuries.

Important: Soak 1/2 cup whole mung beans overnight or 6 hours soaking minimum.

Kitcheree Ingredients:

1/2 cup whole mung beans
1/2 cup white organic basmati rice
1/4 teaspoon ground coriander
1 tablespoon ghee
1 teaspoon masala
1/2 teaspoon ground cumin
1/4 teaspoon rock salt (optional)
1/8 teaspoon ground fennel
1/2 teaspoon ground turmeric
3 bay leaves
1/16 teaspoon ground cardamom
4 1/2 cups of water

Measure the rice. Rinse the soaked beans and rice until the water is clear. 

Melt the ghee (clarified butter you can get at a health food store) in a pressure cooker over a low to medium heat. 

When melted add rock salt, 1 pinch asafetida or hingwastak, cumin, coriander, cardamom and fennel. Sauté these herbs for 30 seconds, until the spices bubble a little. Be careful not to burn the spices. 

Add turmeric and continue to sauté the herbs for another 15 to 20 seconds. Add the beans, bay leaves and rice, stirring until they are coated with the herbs. 

Add water to the pressure cooker and stir. Place the lid (and the weight if you have a jiggle top) on the pressure cooker, making sure the lid is secure, and put the heat on medium to medium high heat. 

When the pressure cooker weight gives off a steady sound of steam turn it down to low/medium keep it at a temperature where it lets out a gentle hiss for about 5 minutes, then turn off the heat. 

Wait until the excess pressure is released (approximately 1 hour) before opening the lid. 

Eat alone or with fresh cilantro; fresh chopped ginger root; fresh lime; basmati rice and cooked vegetables. 

This recipe will make about 4 cups of kitchery it will serve one person about three bowls. If you double the ingredients on the recipe you can feed three people two bowls in one day Enjoy!