The thing about ‘Kitchari’
Kitchari is the most famous and hyped Ayurvedic food on the internet. It is a common Indian lunch dish. Ayurveda is much more than a Kitchari!
There are so many awesome recipes in Ayurveda. Why only Kitchari?
The fact is, most Kitchari recipes I have come across on the internet, and in many Western Ayurvedic cookbooks are totally wrong.
Why Kitchari is not the Real Kitchari?
Firstly, the name itself is wrong!
- The Sanskrit name in Ayurvedic texts is Krsara
- The Indian name in Hindi is Khichdi
- The Internet name is Kitchari (who named it this?)
Secondly, Khichdi is not made with Basmati rice. Basmati rice is the most inferior quality of rice according to Ayurveda. It is also not made with coconut oil, which is heavy, cold and difficult to digest.
The new age Kitchari is heavy and hard to digest, while the real Ayurvedic one is totally digestible, light and good for all doshas, especially Vata. It is great as a monodiet for detoxification too.
The Real Recipe:
- Ingredients –
- 12 parts unbroken Sona Masoori rice
- 8 parts mung beans a.k.a green gram (soaked)
- Asafoetida
- Fresh ginger
- Ghee
- Salt to taste
- Cooking Instructions –
- Cook rice and soaked mung beans in water till it comes to a dry oatmeal consistency.
- In a pan add 1 tablespoon of ghee, fresh ginger, asafoetida and turmeric.
- Add a little salt to taste if you wish, and add to the cooked rice-beans mix.
That’s it! Simple, light and easy to digest.
Try to learn and practice Ayurveda directly from authentic Ayurvedic textbooks written by Vagbhata, Caraka or Susrutha. Trust me, your eyes will open to a whole new world!
Doctor Rekha is a 4th generation Ayurvedic Medicine Doctor (BAMS) living in between Dubai and India who has patients from around the globe who believes that the wisdom of Ayurveda can help everyone lead a happy, heathy and disease-free life.
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