Have you ever tried the ayurvedic method of detoxing with kitchadi?
Kitchadi is a nourishing warm soup of mung beans, rice and spices. It's rich in amino acids and fibre and perfect for detoxifying as it’s light, easy to digest and great for removing toxins and cleansing the digestive system.
Khichadi cleansing is gentle and can be done for several; days, I would yet only recommend that under the guidance of an ayurvedic expert. For now, you can try it on your own for one to three days and see how you feel. I like doing it on Mondays; it gives my system a break, especially after a big weekend or if I'm doing a three day cleanse I trying to do it during a transition in seasons, e.g. End of Spring (which Ayurveda recommends)
During the cleanse kitchadi is meant to be had for breakfast, lunch and dinner. I cheat a bit; I have fruits instead for breakfast.
There are several recipes, but the one below is my favourite
- 3/4 cup basmati rice
- 1/2 cup green/yellow split moong dal
- 1/2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds (optional)
- 1/4 tsp Hing
- 1/2 inch ginger, finely chopped
- 1/2 tsp turmeric
- 1/2 tsp rock salt
- 4 cups of water
1. Sort through the mung beans and remove any debris, such as rocks or sticks.
2. Rinse the mung beans and rice in a fine mesh strainer and set aside.
3. In a pot, heat the ghee on medium heat and add mustard seeds, cumin seeds, Hing, turmeric, and ginger in this order and sauté for 12 minutes.
4. Add the mung beans, basmati rice, then add water and salt.
5. Bring to a boil, and then turn the heat to low.
6. Cook for about 30 to 40 minutes or until mung beans is soft and thoroughly cooked.
7. Top with cilantro leaves, add fresh lemon juice and stir nicely.
Preparation Time: 45 minutes
I will be doing an in-depth blog post about cleansing with kichadi, but this is a starter.