Kitchery, a satvic traditional Ayurvedic cleansing soup, used in India from many years, balances all the three doshas (vital energies in the body). It is one of the most common ‘one pot meals’, as part of the diet that can be used even in homes, during detoxification, fasting and other spiritual practices. This cleansing soup is also called ‘kitchari’ or ‘kitchadi’. The word ‘kitchery’ means ‘mixture’ or ‘blend’ or ‘porridge’.

Kitchery recipe is not available in Ayurvedic classical texts, so you cannot find a standardized recipe. The main ingredients are grains, variety of spices and vegetables (See the recipe below).

Benefits and qualities of Kitchery:

• Light and easy to digest
• Calming, soothing and warming properties
• Grounding and nurturing in nature
• Makes no discomfort in the stomach
• Cleans the body toxins and improves the digestive functions
• Can be used during the process of breaking intense fasting, instead of water or fruit.
• Used during intermittent fasting to provide further
• Best option to choose during healing or in trauma

Kitchery is often used during fasting, where a person consumes only kitchery (in different forms) for a number of days, to clear the toxins (ama) and strengthen the digestive fire (agni). Kitchery fasting is a mono-diet, where the body receives a limited diversity of foodstuffs and needs to produce only a limited number of digestive enzymes. So there is no over load to the digestive system, which enhances a greater healing and cleansing.

The mung bean or mung dal in the kitchery regulates the protein balance in the body, which will not cause any irritability and other carvings which usually occurs with other fastings due to the lack of protein in the diet.

Kichery Cleansing Soup Recipe:

Ingredients: (Serve 4 – 6 persons)

• Split mung beans (Mung dal) – 1 cup
• Rice (basmati or red or brown) or quinoa – 1/2 cup
• Chopped vegetables (carrot, beans) – ½ cup (together).
• Purified water – 4 – 5 cups
• Ghee (or any other cooking oil) – 2 tbsp.
• Fennel powder – 1/2 tsp
• Cumin powder – 1 tsp
• Coriander powder – ½ tsp
• Turmeric powder -1 tsp
• Black pepper powder – ½ tsp
• Fresh grated ginger – 2 tsp
• Fresh cilantro finely chopped – 1 tbsp.
• Salt to taste

Method of preparation:

1. Using pressure cooker:

• Heat a medium size pressure cooker.
• Add ghee (or any other cooking oil), cumins, ginger, coriander, fennel and black pepper.
• Stir over a medium heat until the spices start slight brown.
• Add the split mung beans (Mung dal) and the rice – mix well.
• Pour water, add turmeric powder and salt into the same pan and bring to a boil
• Reduce the flames to low, cover the lid and cook for 5 -6 pressure (or 10-15 minutes)
• Remove from flames and open the lid only after the pressure is completely released from the cooker.
• Then add the cilantro and serve.

2. Using sauce pan:

• Heat a medium size sauce pan.
• Add ghee (or any other cooking oil), cumins, ginger, coriander, fennel and black pepper.
• Stir over a medium heat until the spices start slight brown.
• Add the split mung beans (Mung dal) and the rice –  mix well.
• Pour water, turmeric powder and salt into the same pan and bring to a boil
• Reduce the flames to low, cover the pan and cook until the rice and mung dal is half cooked.
• Add the vegetables to the pan, mix well and place the lid, keeping slightly open.
• If require, add one more cup of water.
• Cook for 20 – 30 minutes or until the beans and veggies are soft and well cooked
• Remove from flames and add the cilantro and serve.

Tips:

If you use whole mung beans you have to soak it at least 5 to 6 hours in water and to increase your cooking time

• Can use the following vegetables as well – beetroot, cauliflower, asparagus, sweet potato.
• Add some hot water if the kitchery is too thick.
• Light and watery kitchery is best for fasting.
• Try to use cumins, fennel and coriander seeds in freshly grounded form, which enhance the flavor.