a y u r v e d i c   k i c h a d i

March 23rd 2018

time1.5 hour

serving-4Serves 4


Stimulates Digestion


  • 1 cup basmati/brown rice (soaked overnight)
  • 1/2 cup mung beans (soaked overnight)
  • 1/2 cup lentils (soaked overnight)
  • 5-6 cups water (more as needed)
  • 3 tbsp ghee
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 2 tsp cardamom seeds
  • 1 tbsp mustard seeds
  • 1-2 tsp fresh cracked black pepper
  • 1 tbsp turmeric
  • 1/2 tsp hing/asafoetida (okay to omit if you can’t find it!)
  • 3/4 tsp cinnamon or 1 cinnamon stick
  • 1 tsp sea salt (more to taste)
  • 1 tbsp fresh ginger root, grated
  • 1 onion, chopped
  • 4 cups of assorted fresh chopped vegetables: carrots, peas, broccoli, sweet potato, green beans, peas, cauliflower (these are some options)
  • Cilantro to top

Ayurvedic Kichari for Spring Detox

I know that this looks like a daunting list of ingredients but it’s actually super easy to make and the herbs and spices listed are important ones to have available in your kitchen!

In the same way that we clean our homes in the spring, it’s also important to cleanse and detox our bodies after a long winter. Regular fasting and cleansing rituals were common for our ancestors and it’s time for a revival! Think about all that you wish to eliminate – physical, mental, emotion, spiritual stored energy from winter so that you can move into the abundance of a new season feeling light and ready to receive all that spring offers.

Kichadis are at the core of Ayurvedic nutritional healing. They are simple, suitable for each dosha and contain healing spices. They are the primary food in panchakarma, Ayurvedic cleansing therapy because of their ease of digestion and assimilation.

I’ve made two big batches of this recipe this week and consumed it for lunch and dinner for 5 days straight and my body feels lighter, with better elimination and consistent energy. You can choose to do a mono-diet cleanse by simply making a big batch of this and eating it for breakfast, lunch and dinner for 3-5 days. Please know that it’s important to consult your doctor, nutritionist or natural health provider to be sure this is safe and recommended for you.


  1. Soak the rice, mung beans, lentils together overnight
  2. After their soaking, rinse and wash the rice and legumes
  3. Melt a tbsp of ghee in a medium soup pot and add the whole cumin seeds, hing, mustard seeds and coriander seeds. Lightly brown then until they start to crackle and pop
  4. Add the rice, mung beans, lentils, cinnamon stick, salt and water and bring to a boil. Reduce heat to low and cook for about 45 minutes
  5. Warm the last 2 tbsp ghee in a small skillet. Add the cardamom, fresh cracked pepper, turmeric, ginger root and chopped onion. Sautée until the onion is cooked through
  6. Add these sautéed onions and spices to your soup pot of kichadi, add the vegetables as well and cook for another 20 minutes or more
  7. Add a cup or more water as needed, depending on if you want your stew a bit thicker or with more liquid
  8. Once the rice, mung, lentils and vegetables are cooked, let cool and enjoy warm
  9. Top with cilantro or stir in fresh spinach or kale and enjoy!

Share on Social