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Kitchery over rice with caramelized ginger carrots and chard, delicious!  Kitchery is:
  • a rice and mung dal(bean) dish
  • has a de-detoxifying action
  • easy to digest
  • nutritious
  • delicious

A mono-diet of kitchery is recommended during your Pancha Karma program as well as essential restrictions on cold drinks, cold food, caffeine, white sugar, recreational drugs or alcohol and dairy products all substances which should not be resumed (if at all) until some time after Pancha Karma is completed.

Kitchery is a seasoned mixture of rice and mung dal, and is basic to the Ayurvedic way of life. During your Pancha Karma, you will be provided with a special diet of kitchery (a rice and mung dal dish). The kitchery mono-diet has a de-detoxifying action, is nutritious and easy to digest.

Print out the kitchery recipe because you will be responsible for providing your own food during your preparation phase and after your Pancha Karma program.

Download Kitchery Recipe (Requires Adobe Acrobat. Download Acrobat Reader for free)

The reason for this diet is that during the cleansing process the digestive fire (agni) needs to rest. Also, as toxins move back into the gastrointestinal tract, the power of digestion is further slowed. Kitchery will provide adequate nourishment, is very easy to digest, nourishes all the tissues of the body, is excellent for de-aging of cells and assists in the detoxification and cleansing process. Kitchery is a seasoned mixture of rice and mung dal, and is basic to the Ayurvedic way of life. Basmati rice and mung dal both have the qualities of being sweet and cooling with a sweet aftertaste. Together they create a balanced food; an excellent protein combination that is tridoshic (good for all body types).

Pancha Karma Kitchery Recipe
Important note: It is important that you use organic, non-irradiated, non-pesticide ingredients including all rice, beans, butter to make ghee and herbs. You can get these at your local co-op or health food store. PLEASE make sure you follow the instructions on your pressure cooker to avoid any injuries.

Soak 1/2 cup whole mung beans overnight or 6 hours.


1/2 cup whole mung beans
1/2 cup white organic basmati rice
1/8 teaspoon ground coriander
1 tablespoon ghee
1/8 teaspoon ground cumin
1/4 teaspoon rock salt (optional)
1/8 teaspoon ground fennel
1 pinch asafetida or hingwastak
1/4 teaspoon ground turmeric
3 bay leaves
1/16 teaspoon ground cardamom
4 1/2 cups of water

  1. Measure the rice. Rinse the soaked beans and rice until the water is clear.
  2. Melt the ghee in a pressure cooker over a low to medium heat.
  3. When melted add rock salt, 1 pinch asafetida or hingwastak, cumin, coriander, cardamom and fennel. Sauté these herbs for 30 seconds, until the spices bubble a little. Be careful not to burn the spices.
  4. Add turmeric and continue to sauté the herbs for another 15 to 20 seconds. Add the beans, bay leaves and rice, stirring until they are coated with the herbs.
  5. Add water to the pressure cooker and stir. Place the lid (and the weight if you have a jiggle top) on the pressure cooker, making sure the lid is secure, and put the heat on medium to medium high heat.
  6. When the pressure cooker weight gives off a steady sound of steam turn it down to low/medium keep it at a temperature where it lets out a gentle hiss for about 5 minutes, then turn off the heat.
  7. Wait until the excess pressure is released (approximately 1 hour) before opening the lid.
  8. Eat alone or with fresh cilantro; fresh chopped ginger root; fresh lime; basmati rice and cooked vegetables.
This recipe will make about 4 cups of kitchery it will serve one person about three bowls. If you double the ingredients on the recipe you can feed three people two bowls in one day Enjoy!

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* None of these suggestions are recommended to treat or diagnose any disease. If you seek medical care, please do so from your physician.

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