Essential Ayurvedic Kitchadi
Kitchadi is a powerful dish. Often used in Ayurveda to give the digestive system a rest, it’s ideal for times of high stress, indigestion, or general imbalance. Kitchadi may be prescribed for several meals, days, or even weeks so that the digestive system can run without working too hard, and yet, the patient receives nutrient-dense food. It’s a form of a ‘re-set,’ if you will, since the dish allows the digestive fire, or agni, to re-ignite.
There are many styles and versions of kitchadi. This is the one I most often make at home, but I swap the grain, spices, and veggies depending on what I have around.
ingredients
1/2 cup green lentils
1 tsp asafetida
Ghee
1 tsp each: fennel, cumin, and mustard seeds (whole)
1 yellow onion, chopped
5 carrots, peeled, chopped
1/2 head cauliflower, chopped
1 tsp Himalayan pink sea salt
1 tsp each: turmeric, coriander (ground)
3-4 cups water, or vegetable broth
1 cup brown rice, or quinoa
Toppings:
Cliantro, sesame seeds
instructions
Cover lentils with cool water in a large pot
Add asafetida and bring mixture to a boil
Cover and let soak in overnight
In the morning, drain and rinse the lentils with cool water
When you’re ready to make the kitchadi, heat ghee in large pot (I use a dutch oven)
Once hot, add whole seeds (fennel, coriander, mustard), heat for 1 minute
Add onions, cook for a few minutes stirring continuously
Add carrots and cauliflower, mix well
Add salt and ground spices (turmeric, coriander)
Add lentils and rice (or quinoa), mix well
Add water, or broth, bring to a boil
Simmer for 1 hour, check periodically and add water as needed (you don’t want the mixture to dry out, but avoid creating a soggy mixture)
Once the lentils and rice have softened, your kitchadi is done (this may take an additional 10-20 minutes depending on the grain you’re using)
Serve topped with cilantro and sesame seeds
Recipe Key
All Seasons
Main Dishes