Kitcheri a gentle Ayurvedic detox

As part of a gentle Ayurvedic detox, kitcheri is a simple dish made of mung beans and basmati rice and it is used in Ayurveda as a healing food.

Sometimes the mung beans are used whole and you can find them organic at stores like Whole Foods in the bulk section.

They’re also used split and called dahl



The Ayurvedic detox: kitcheri is easy to digest

Ayurveda recommends regular seasonal “detox”. Which really mean giving a break to your digestion. During these “detox” you prepare and eat kitcheri.

Here’s a great article from Banyan Botanicals website about kitcheri.

This recipe is made with whole mung beans.

I have also experimented with other beans and grains. The combination of beans and rice is a traditional dish in many countries. And interestingly enough, when combined beans and rice or any other grain make one of the essential amino acids that the body cannot create. In other words both combined make a complete protein.

So feel free to improvise!

Ways I’ve prepared the Ayurvedic detox kitcheri

I’ve done a rice pilaf with rice and lentils. But also peas and rice in coconut milk. This is one of my favorite because it reminds me of the years I spent in Martinique as a teenager and my wonderful experiences being in nature and free.

I used a pressure cooker for this recipe because it’s so fast and easy, but you can just as well use a regular pot and follow the exact steps.

For another rice and beans recipe, check out my black eye peas with spinach and butternut squash.

  1. ½ cup basmati rice
  2. ½ cup mung bean, soaked overnight and then cooked
  3. 2 Tbsp ghee or any other kind of oil
  4. 1 small piece ginger
  5. ¼ cup chopped onions
  6. 2 garlic cloves sliced
  7. ¼ tsp mustard seeds
  8. ¼ tsp cumin seeds
  9. ½ tsp turmeric
  10. Salt to taste
  1. Soak mung beans overnight. Then drain and place in pot with fresh water, add salt. Let water come to a boil. Take pan off heat and drain beans
  2. Heat pressure cooker
  3. Add ghee, onion, garlic and ginger. Once the onion becomes translucent, add mustard and cumin seeds.
  4. Finally, add rice and mung beans and cover with water. Add salt to taste.
  5. Let cook until first let out of steam (about 7 min)
  6. Then, let all steam out. Be careful, do not let the steam burn you. I usually use a wooden spoon to lift the little screw. Take pressure cooker off stove, open and enjoy the kitcheri!
Adapted from chef Sonia Tigero at the Ayurveda Dosha Cafe
Laure Carter Ayurveda