This warm, light, and deeply nourishing Ayurvedic meal supports your body's transition into spring.

This weekend marks the start of my annual spring cleanse—a chance to lighten up, reset digestion, and embrace the energy of the new season. And no Ayurvedic cleanse is complete without a good Kitchadi.

While Kitchadi is often seen as food for the ill or recovering, it’s so much more. This deeply grounding dish is a staple in Ayurvedic cooking because it’s simple, versatile, and easy to digest, making it the perfect everyday meal or gentle detox companion.

In this post, I’m sharing my base Kitchadi recipe, with a spring twist. You’ll learn how to make it seasonally supportive and how to adapt it for summer, autumn, and winter, so it becomes a go-to in your kitchen all year round.

What is Kitchadi?

Kitchadi (sometimes spelled khichadi) is a traditional Ayurvedic dish made from rice and dal. It’s simple, gentle on the stomach, and easy to digest—perfect for seasonal transitions and digestive resets.

In spring, you can modify the ingredients to suit the seasonal energy:

Swap white rice for barley or quinoa for a lighter grain.
Choose yellow split mung dal, masoor dal (red lentils), or chana dal (split chickpeas).
Add seasonal vegetables like zucchini, leafy greens, fennel bulb, broccoli, or asparagus.
Use heating and digestive spices like cumin, coriander, fennel, fenugreek, turmeric, ginger, and thyme.

You can even include sprouted lentils for extra vitality and lighter digestion.

Why Kitchadi is So Beneficial

Balanced Plant Protein: Provides all essential amino acids.
Easy to Digest: Especially when made with mung dal and rice.
Healing to the Gut: Soothes intestinal walls irritated by stress.
Blood Sugar Friendly: Helps balance glucose levels.
Tridoshic: Suitable for all body types in Ayurveda.

Its gentle, nourishing quality supports detoxification without depletion—a rare and valuable balance.

How to Adapt Kitchadi for Every Season

While this version is ideal for spring, one of the beauties of Kitchadi is how easily it can be adapted throughout the year to stay aligned with seasonal energies and doshic balance. Here’s how to modify it:

Spring (Kapha Season): Use barley or quinoa instead of rice, opt for bitter greens and vegetables like fennel, asparagus, and kale. Add warming spices like ginger, fenugreek, and black pepper.
Summer (Pitta Season): Stick with white basmati rice, add cooling vegetables like zucchini, spinach, and fennel. Use coriander, mint, and a touch of lime for freshness. Keep spices lighter.
Autumn (Vata Season): Use basmati rice and yellow mung dal, add root vegetables like carrots or sweet potato. Include grounding spices like cumin, cinnamon, and nutmeg. Add ghee generously.
Winter (Cold Vata-Kapha Season): Stick with warming spices like ginger, mustard seeds, and a pinch of chili. Use hearty veg like squash or parsnip. Top with Ghee and serve hot and soupy for comfort.

here are seasonal suggestions on how to adapt kitchadi best

Make Kitchadi a Weekly Staple

Kitchadi fits beautifully into a busy schedule. Soak the grains and dal in the morning, chop your veg ahead of time, and you’ll have a complete meal ready in 30 minutes. It’s ideal when your digestion feels off or when you need a gentle reset.

Simple Spring Kitchadi Recipe

This recipe supports spring detox, balances Kapha dosha, and is light enough to keep your energy up.

Main Ingredients

1 cup rice or pearl barley
1 cup yellow split mung dal
3 ½ cups hot water
1 tsp salt
1 cm fresh ginger, grated
1 twig fresh or ½ tsp dried thyme

Tempering

2 tbsp ghee
1 tsp cumin seeds
1 tsp fennel seeds
¼ tsp fenugreek
½ tsp turmeric
Black pepper to taste
Lemon juice to serve

How to do it:

Wash rice/barley and mung dal together until water runs clear. Drain and set aside.
Wash and chop any of your favourite seasonal vegetables.
In a medium saucepan, heat the ghee and sauté the cumin seeds until fragrant. Add fennel, fenugreek, turmeric, grated ginger, and sauté for a few moments.
Add the rice/dal mixture and sauté with the spices for a few minutes.
Add the hot water and salt. Bring to a boil, then lower the heat and simmer, covered, for 10–15 minutes.
The mixture should be soft and slightly soupy. Add more water if needed.
Serve hot with a spoonful of ghee, chopped coriander, and lemon.

Optional: Add leafy greens like spinach just before serving for extra nutrients.

Scroll down to pin or print this quick and nourishing Kitchadi recipe—perfect for your spring routine.

Final Thoughts

Kitchadi is one of the simplest ways to nourish and reset your digestion, especially in spring. It’s comforting, healing, and easy to prepare—everything Ayurveda stands for in a bowl.

✨ Try it during your own cleanse, or as a regular weekly meal to feel grounded and energised from the inside out.

Enjoy.