Tiffany Wood Yoga

Recipe of the Month - Homemade Kitchari to Detox & Revitalize

An Ancient Food in Modern Times

Ayurvedic practitioners swear by kitchari for its ability to balance all of the doshas and its ability to promote healing, digestive health and overall well being. Have you been a little overindulgent and need to clean up your digestion? Kitchari. Feeling sick or recovering from illness? Kitchari. Changing seasons or just need a fresh start with a clear mind? Kitchari. It's a powerful tool for clearing out the old in order to make way for the new.

Kitchari is a one-pot dish and originates on the Asian subcontinent. It has references dating back thousands of years. The skillful use of spices and vegetables can produce balancing effects for the three bodily doshas. It is quick and easy to prepare, which makes it a popular dish for almost every lifestyle.

Unsure about your dominant dosha/ayurvedic constitution? Click here to take a quiz to find out more.

Prep Time: 15 MIN. 

Cook Time: 30 MIN.

Total Time: 45 MIN.

Serves: 4-6 Ingredients


  • 1/2 cup basmati rice
  • 1 cup mung dal (split yellow)
  • 6 cups (approx.) water
  • 1/2 to 1 inch ginger root, chopped or grated
  • A bit of mineral salt (1/4 tsp. or so)
  • 2 tsp. ghee
  • 1/2 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1/2 tsp. whole cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. turmeric powder
  • 1 pinch asafoetida (hing)
  • Handful of fresh cilantro leaves
  • 1 and 1/2 cups assorted vegetables (optional)

Vegetable Options for your Dosha:

  • Vegetables such as zucchini, asparagus, sweet potato
  • For Vata or Kapha conditions: add a pinch of ginger powder
  • For Pitta: leave out the mustard seeds


Carefully pick over rice and dal to remove any stones. Wash each separately in at least 2 changes of water. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.

While that is cooking, prepare any vegetables that suit your constitution. Cut them into smallish pieces. Add the vegetables to the cooked rice and dal mixture and cook 10 minutes longer.

In a separate saucepan, sauté the seeds in the ghee until they pop. Then add the other spices. Stir together to release the flavors. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Finally, add the mineral salt and chopped fresh cilantro to serve. And Enjoy!

You can come back to this recipe time and time again whenever you're feeling a little sluggish or in need of a cleanse or a hearty dish. Feel free to spice it up and add your own mix of flavors!



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