Kapha Cleansing Kitchari- Lunch/Dinner Day 1-3

How to Use This Kitchari Recipe for Days 1–3

This kitchari recipe is intentionally sized to make 2 servings per day. You will prepare one fresh batch each morning (or the night before), and it will provide:

• 1 serving for lunch

• 1 serving for dinner

You will repeat this same recipe each day for the first 3 days of your cleanse so that your meals stay warm, simple, and easy to digest while your system resets.

Daily Rhythm

• Morning: Cook one batch of the 2‑serving kitchari recipe

• Lunch: Eat 1 serving

• Dinner: Eat the second serving

• Next day: Make a fresh batch again

This ensures the food is always fresh, prana‑rich, and supportive of your digestive reset.

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Kitchari Cleanse for Lunch and Dinner days 1-3.

Kitchari (also called khichadi, kichari or khicharee) is an

Ayurvedic superfood, and the staple of Cleansing. A simple, porridge-like blend of beans

and rice, kitchari is often referred to as the ‘Indian comfort

food.  

Ingredients

• ½1/2 cup yellow split mung beans

• ¼ 1/4 cup basmati rice

• 1 1/2 teaspoons ghee or coconut oil

• 1/2½ teaspoon cumin seeds

• ½1/2 teaspoon mustard seeds(omit for Pitta imbalance)

• 1/2½ teaspoon turmeric powder

• 1/4¼ teaspoon ground coriander

• ¼1/4 teaspoon ground cumin

• 1/4¼ teaspoon ground ginger

• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

• 1/8 teaspoon ground black pepper

• 1/8 teaspoon ground cardamom

• ½1 small carrot, diced

• ½1 small zucchini, diced

• ½2 scallions, diced

• ½1 cup chopped spinach(use kale if Pitta imbalance)

• 2 cups water(add more if you prefer it soupier)

• Salt to taste(Himalayan recommended)

• Fresh cilantro for garnish (optional) and a squirt of lemon or lime

Instructions

1. Rinse mung beans and rice separately until water runs clear. Soak 20–30 minutes, then drain.

2. Warm ghee or coconut oil in a pot over medium heat. Add cumin and mustard seeds; sauté until fragrant and popping.

3. Add turmeric, coriander, cumin, ginger, cinnamon, cloves, black pepper, and cardamom. Stir to bloom the spices.

4. Add carrot, zucchini, and scallion; sauté 2–3 minutes.

5. Add soaked mung beans and rice; stir to coat in spices.

6. Pour in water, bring to a boil, then reduce heat. Cover and simmer 25–30 minutes, until soft and porridge‑like.

7. Stir in spinach (or kale) and cook 3–5 minutes until wilted.

8. Salt to taste and garnish with cilantro if desired.