Fall is a great time for cleansing as our bodies are making a big shift from summer to winter. Cleanses in Ayurveda are much different from the restrictive, limiting juice or supplement based cleanses that are common. In Ayurveda, a cleanse is supposed to promote ease in the body to allow it to naturally remove toxins and restore balance. In order to do this, a cleanse usually involves several days of eating one type of food, kichari.
Kichari is nourishing, easy to digest, and allows to body to focus on removing gunk from the rest of the body. I also think it is insanely comforting. I prefer it to noodle soup now when I’m sick or need a hug in a bowl.
This recipe can be adapted for different seasons but this is a good starting point.
1 cup white basmati rice (soaked overnight)
1/2 cup whole mung bean (soaked overnight)
4-6 c water
2 tbsp ghee
1 tsp of black mustard seed, cumin, ginger, fenugreek
1/2 tsp of salt, turmeric, coriander seeds
2 cups of chopped vegetables (squash, beets, sweet potato, kale, collards, cabbage) cubed or chopped
RInse the rice and the beans well. Soak for at least several hours but preferably overnight.
In a medium pot, warm ghee over medium heat. Add spices and saute until the mustards seeds are popping and they are fragrant. Add the rice and mung beans. Add water and bring to a simmer for 30-40 minutes on low.
If using sweet potatoes or squash, add with about 15 minutes of cooking time remaining. Add leafy vegetables a few minutes before it’s finished. Add more water if necessary- the consistency should be soupy and a little looser than the photo!
Serve with cilantro, avocado, a little ghee, or sunflower seeds. Enjoy!