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Tri Doshic Kitchari

March 08 2021 – Sophie Ward

Tri Doshic Kitchari

Tri Doshic Kitchari

Kitchari is a cornerstone of Ayurvedic medicine and is considered the traditional cleansing food. We refer to it as tri-doshic as it is said to balance every dosha. The word kitchari itself means "mixture." The kitchari dish itself is usually a combination of a grain and a legume (such as rice and mung dal) in a warm soup with vegetables and spices. It's what we make whenever we are needing a little grounding nourishment ourselves, and one of the foundations of our postpartum menu. 


Tri Doshic Kitchari 
  • 2 cups yellow mung dal beans

  • 2 tbsp ghee or organic sesame oil

  • 2 tsp black mustard seeds

  • 2 tsp cumin seeds

  • 1 tsp fennel seeds

  • 2 tsp ground turmeric

  • 2 tsp ground black pepper

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 1 tsp cinnamon

  • 1 cup uncooked white basmati rice

  • 2–5 cups of chopped, organic, seasonal vegetables, such as spinach, carrots, sweet potato, squash, kale, and bok choy (avoid all nightshades)

  • 2 cloves

  • 2 bay leaves

  • 3 green cardamom pods


    1. Rinse and strain the mung dal beans until the water runs clear, about 5 times.

    2. In a large pot over medium high heat, heat the ghee or oil. Add the black mustard, cumin and fennel seeds and toast until the mustard seeds pop, about 1 minute.

    3. Add turmeric, black pepper, cumin, coriander, and cinnamon, and mix together. Stir in the rice and beans.

    4. Add 8 cups of water, chopped vegetables, cloves, bay leaves, and cardamom pods. Bring to a boil and reduce to a simmer.

    5. Cook at least one hour, until the beans and rice are soft and the kitchari has a porridge-like consistency, or until it reaches the texture you like.

    6. Serve warm with fresh cilantro and avocado on top. 



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