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Detox Recipe - Khichari (Rice/Quinoa and Mung Dahl Porridge)

Khichari Rice and Mung Dahl Detox recipe

In Ayurvedic cooking, Kitchari, or kichadi, combines protein (mung dhal) and carbohydrates (basmati rice) into a single dish—it’s best known in Ayurveda as a cleansing and complete protein meal. This amazingly tasty dish heals digestive distress, balances the metabolism, is a potent blood and  liver cleanser, assists in healthy weight loss, helps the body’s tissues to detox what they don’t need and absorb the nutrients they do, and is so easy to make! 









What you will need

  • 1 cup of dry green mung bean
  • 1 cup high quality Indian Basmati Rice (good Indian rice makes all the difference!)/Quinoa if you prefer
  • 4-6 cups water (more water will make it soupier)
  • 4-5 cups assorted vegetables (Optional: sweet potato/pumpkin, carrots, zucchini, and cilantro to garnish.)
  • 2-3 tablespoons ghee (Clarified butter. You can find ghee at your local health food store), but I use coconut oil or olive oil or no oil at all
  • 2-inch piece of fresh ginger root, minced
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon black mustard seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon mustard seeds
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fresh cracked pepper
  • 1 tablespoon Himalayan pink sea salt (or Celtic sea salt)
  • 1/2 teaspoon of cinnamon



    • Prep Ahead: Wash the mung beans and soak them in water overnight for four to eight hours (this helps with digestion).
    • In a large skillet or wok, melt the ghee (or coconut oil) until it’s in liquid form.
    • Add seeds to the ghee and saute until you hear the seeds pop. If sauté in Water, the seeds should be dry roasted in separate pan first
    • Quickly add the spices, ginger, rice and beans to the mix. Coat the rice/quinoa and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
    • Slowly add in the water.
    • Add the vegetables and lightly stir all the ingredients.
    • Bring water to a boil.
    • Lower heat, cover and cook for another 45 to 60 minutes.
    • Stir in the salt at the very end to taste (adding at end of cooking is said to help with digestion)
    • Garnish with coriander leaves





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