Kitchari is a stew-type meal that is traditionally made with basmati rice and split mung dal and is the central food of a cleansing regimen as part of Ayurvedic lifestyle practices. A periodic cleansing regimen can be helpful during the seasonal transitions of spring and autumn as a way to give the digestive system a rest, support the body’s clearing of accumulated toxins and wastes, and press the reset button on our eating habits and self-care practices. Cleanses come in an array of flavors, but a typical Ayurvedic cleanse often utilizes a monodiet that includes whole grains or kitchari eaten at every meal, along with drinking ample (preferably warm) water and teas, using supportive herbs, and self-care practices such abhyanga (self-massage with oils), and rest.


My kitchari recipe is heavier on the mung dal than is traditional. I also give the option of using basmati rice or “ricing” cauliflower for a grain-free option.

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At the risk of giving away my secrets, I feel compelled to share with you the wonderful teachers that I have had the great honor of learning from over the years. 


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