Basic Warming Kichadi (Natural Ayurvedic cleanse)

In Ayurveda, Kichadi is a traditional dish which is used for natural cleansing or detoxifying of the body. It is relatively easy to make and you can expect to feel lighter during and after the cleanse. To do the Kichadi cleanse, make a new batch everyday (in Ayurveda they don't believe in eating left overs - I will explain later in another blog entry). You eat Kichadi for breakfast, lunch and dinner and you can do this for 3-5 days (or longer depending on your body constitution).

There are many herbs that stimulate digestion in this recipe so it is best to do this cleanse on the weekend, or when you have a few days off work, or during a slow time at work when you can just relax.

Basic Warming Kichadi

Preparation time: 2 hours
Service 2-3

1 cup basmati rice
1 cut split mung beans
6 cups water
1 tablespoon ghee (clarified butter)
1 teaspoon cumin seeds
1/8 teaspoon hing (asafoetida)
1 teaspoon coriander seeds
3/4 teaspoon cardamom seeds
1 teaspoon black peppercorns
1 bay leaf
2 more tablespoons ghee
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon turmeric
3/4 teaspoon salt, rock salt if you can get it
1 tablespoon fresh ginger room, grated
1/2 small onion, chopped
1-2 cloves of garlic (optional)
1/2 teaspoon ground cumin
2-4 cups fresh vegetables: carrots, greens, string beans or zucchini are possibilities, chopped
2 more cups water, as needed

Directions:

Although this is a big list of ingredients, it is actually easy to make. Wash the rice and split mung beans until the rinse of the water is clear. Warm a tablespoon of ghee in a medium saucepan and add the whole cumin seeds and hing. Lightly brown them. Add the rice, mung and water and bring to a boil. Cook for about 45 minutes.

Warm the last 2 tablespoons of ghee in a small skillet. Add the coriander, cardamom, peppercorns, and bay leaf and saute for 2 to 3 minutes. Then stir in the rest of the spices and the onion (and garlic, if you use it.) Put the sauteed spices in the blender with a little (1/2 cup or less) water and grind well. Pour this spice mixture into the rice and mung. Rinse out the blender with the last 2 cups of water and add it too the kichadi as well. Add the vegetables. Cook for 20 minutes or more.

Comments: This healing brew is also good for stimulating digestion and circulation. Easy to eat. Based roughly on the proportions of a Punjambi garam masal in its spicing.


(Recipe from Ayurveda: Mind/Body Healing AMB 02, Course Notes)

*If you are familiar with Ayurvedic constitutions (Vata, Pitta, Kapha) - This recipe decreases Vata & Kapha and increases Pitta.