Kitchari Recipe for a Beginner: How Can I Make It for Better Digestion - #1646

For a Pitta-balancing kitchari, try this simple recipe:

Ingredients: - 1/2 cup mung dal - 1/2 cup basmati rice - 4 cups water - 1-2 tsp ghee - 1/2 tsp cumin seeds - 1/2 tsp coriander powder - 1/4 tsp turmeric - 1/4 tsp fennel seeds - A pinch of hing - Salt to taste

Instructions: 1. Rinse mung dal and rice. 2. Heat ghee, add cumin, fennel, and hing, and let sizzle. 3. Add dal, rice, water, spices, and salt. Bring to a boil, then simmer for 20-25 minutes until soft and mushy. 4. Serve warm, topped with more ghee if desired.

This recipe uses cooling spices (cumin, coriander, fennel) that help soothe Pitta and aid digestion. Avoid hot spices like chili or garlic.

Kitchari is indeed fantastic for digestion, especially when it’s tweaked for your own dosha imbalance. Let’s keep it simple and soothing, perfect for your Pitta issues! Starting with a basic kitchari can offer your digestion the reset it needs.

For a calming Pitta-friendly kitchari, use basmati rice and split yellow mung dal as the core ingredients. They’re easy on the stomach and quick to cook. You’ll need: 1. 1/2 cup mung dal (rinsed well) 2. 1/2 cup basmati rice (rinse until water runs clear) 3. 6 cups of water 4. 1 tbsp ghee (or coconut oil if vegan) 5. 1 tsp cumin seeds 6. 1 tsp coriander seeds 7. A pinch of hing (asafoetida) - optional 8. 1/2 tsp turmeric powder 9. A bit of fennel seeds if you like 10. Salt to taste

Now, since you mentioned a Pitta imbalance, steer clear of spices that can increase heat. Chilli, garlic and too much ginger are best avoided. Instead, focus on coriander, fennel, and cumin—they help cool and support digestion.

Here’s the quick prep: Heat ghee in a pot, toss in cumin and coriander seeds, then a pinch of hing and turmeric. Once they sputter a bit, add the rinsed mung dal and rice. Stir everything together for a minute or two, and then add the water.

Bring this to boil, then reduce to a simmer. Lid on, let it do its thing for about 30-40 mins until the mung and rice go all soft and mushy. Keep an eye, might need a bit more water if it gets too thick for your taste.

Salt! Don’t forget to add some salt towards the end—it enhances flavour without overpowering the other calming spices.

Make it in small batches, eat fresh and warm. Consuming it around lunch, when your agni naturally peaks is ideal. Stay hydrated, with warm liquids, while you’re enjoying your kitchari days. And remember, simple is better here—keeps everything easy on digestion!