AYURVEDA SPRING KITCHARI
Updated: Apr 17, 2020
Spring is the time for renewal, cleansing, and detoxifying - Kitchari being the perfect prescription!
In spring, as the days get longer and the earth starts to thaw, it heralds the beginning of the Kapha Season - the perfect time for the Spring cleanse. For most of us the idea of cleansing with lentils and rice seems a bit bizarre. No green smoothies and cayenne lemonades? Really?
Kitchari is made from basmati rice, mung lentils, ghee and warming spices. This mono-diet resets the digestive system and works marvels on the body.
AYURVEDA SPRING KITCHARI RECIPE (TRIDOSHIC)
2 tbsp ghee
3 cups water
½ cup yellow mung lentil
½ cup white basmati rice
4 bay leaves
4 whole cloves
4 green cardamoms
¾ tsp cinnamon
1 tsp turmeric
½ tsp salt
Wash mung dal & rice mix and soak for 2-4 hours , if possible.
Heat ghee in a pan on a medium heat. Add spices and stir until fragrant.
Add drained mung dal and rice and stir well.
Add 3 cups of water and bring to boil. Boil uncovered for 5 minutes.
Turn heat down to low. Cook, lightly covered, until the mung and rice are soft (like thick porridge), about 20 to 25 minutes. Check often - if needed add some more water.
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