One of the hardest things about doing any kind of cleanse is feeling deprived and hungry. Ayurveda recommends eating a mono diet of the traditional dish called Kitchari while cleansing. It is nourishing and easy to digest. It allows the digestive fire to focus on burning off old toxins instead of on the new food coming in. Here’s a recipe you’ll enjoy anytime, whether you’re doing a cleanse, recovering from an illness, or simply giving your digestion a much needed break.
2 Tbs. Ghee
pinch Turmeric powder
pinch Asafoetida (found in health food stores and ethnic grocery stores)
1 cup Basmati rice
1/2 cup split, yellow mung beans
5 cups boiling water
*Optional Spices for specific doshas:
For Vata conditions, add a pinch of ginger powder.
For Pitta conditions, add a pinch each of cumin, coriander, and fennel.
For Kapha conditions, add a pinch of black pepper, ginger, or cayenne.
Carefully pick over the rice and split mung beans to remove any stones. Wash this mixture in at least two changes of water and drain. Saute the turmeric and asafoetida in the ghee. Add the rice and mung beans and saute for one or two minutes. Add the 5 cups of boiling water and simmer for 30 minutes or until the grains are done. Finally, add the appropriate spices.