Kitchari (kich-ah-ree) is a staple of Indian cuisine and Ayurvedic medicine. It was first used to nourish babies, the elderly, and the sick, and it became the main food source during detoxification because it assists in removing toxins stored in bodily tissues, restores systemic balance, has a high nutritional value with substantial protein, and is easily digestible for all the doshas.
Kitchari describes any dish made with rice and beans, sometimes called Indian risotto. There are many combinations of legumes, rice, and grains that can be used depending on your constitution, seasonal considerations, and digestive needs, but at its purest form, it is a blend of yellow split moong dal (beans), basmati rice, spices, and vegetables.
Ayurveda believes that all healing begins with the digestive tract, and Kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients. The rice and split mung beans blend is sweet and cool with a sweet aftertaste. Together they create a balanced food that offers an array of amino acids, the building blocks of protein. Its mixture of spices is believed to kindle the digestive fire “Agni,” which can be weakened by poor food combinations.
Recipe & Information for a 6 Taste - Tri-doshic spice blend.
