Kichari

This dish is easy to digest and a great way to cleanse the system during the spring because it is light and simple. You can also use it when your system feels stressed or you are trying to recover from an illness. There are many variations, and different spices are often used for different body types. Pita doshas (those with a lot of fire element in their constitution) may want to substitute 4-5 cardamom pods for the ginger.

1/3 cup yellow or green mung dal

2/3 cup white basmati rice


1-2 tsp. ghee (butter can be substituted

1/4 tsp EACH:
black mustard seeds, cumin seeds, ground cumin, ground coriander, and turmeric.

One pinch Asafoetida (This may be purchased at any Indian grocery but if it is hard to find, it can be left out of the recipe easily.)

1 inch fresh ginger root, chopped

2 1/2 cups water (use more if you want it mushy, less if you want it dry)

mineral salt to taste

add chopped cilantro after cooking


Wash dal and rice together two or three times. Heat ghee and mustard seeds in a large saucepan on medium heat until seeds begin to pop. Add remaining spices and cook briefly. Then add the rice & dal, and toss together. Add the water and salt. Bring to a boil. Cover and simmer until both dal and rice are soft, about half an hour. The cilantro leaves can be added before serving. You may vary the spices according to your liking.