How to make a Healthy and Nourishing Spring Kitchadi
This weekend is the start of my annual spring cleanse, removing toxins from the body and preparing for the spring season.
Kitchadi is often seen as food for the ill or convalescents, which it is; however, it is also so much more.
In this blog post, we’ll examine Kitchadi, explain its benefits, and provide five reasons to incorporate it into our diet.
If you are ready to add some more goodness to your diet, this post is for you.
What is Kitchadi?
Ayurvedic Kitchadi consists of rice and dal. The easiest to digest is yellow split mung dal. In the spring, you can also substitute the rice with barley or quinoa and the split mung dal, masoor dal (red lentils), which is slightly heating, or chana dal (split chickpeas without husk) for its drying qualities. Spring is also the time for sprouts. As an alternative, use sprouted mung, masoor or chana dal. Sprouts are lighter to digest, full of vitamins and have less starch, so they are easier to digest.
Spices such as cumin, coriander, fennel, fenugreek, turmeric, herbs such as thyme, coriander leaves, and fresh ginger are added to stimulate digestion and digest toxins.
Kitchadi can be combined with various seasonal vegetables, preferably fast-cooking ones such as zucchini, all leafy greens, broccoli, asparagus, taro root, and fennel bulb.
What Makes Kitchadi so Beneficial?
There are six tastes in Ayurveda: sweet, sour, salty, bitter, spicy, and astringent. The first three are anabolic; they are bodybuilders, meaning they nourish our body's tissues.
Both rice and mung dal are sweet, which has a nourishing taste and cooling qualities; they do not aggravate our system.
There are more benefits to Kitchadi.
Kitchadi is a balanced protein combination that provides all essential amino acids (for muscle growth, communication and transportation, digestion, and the immune system). This makes it a wonderfully nutritious meal for the entire body.
It is easy to digest. The body can easily absorb the nutrients, which gives digestion a break. For this reason, Kitchadi is an ideal companion for cleanses and days when we don’t feel great, using rice with mung dal rather than other combinations.
Kitchadi has a healing effect on our intestinal walls, balancing the irritating effects that stress puts on our system.
This combination of rice and dals stabilises blood sugar.
It is tridoshic, suitable for all three body constitutions.
Easy and Delicious Kitchadi in 30 minutes
Kitchadi is easy to prepare. I love fitting it into a busy schedule by soaking the rice and lentil mixture and chopping vegetables in advance. Then, all it needs is cooking, which takes about 20 minutes, and I have a tasty and nutritious meal to eat.
Split Mung Dal Kitchadi
The recipe below is ideal for all seasons but is particularly beneficial during transitional periods when our digestion is vulnerable.
Enjoy.
