Khichadi: the gentle detox meal for all seasons

Khitchadi (also referred to as kichari) is a traditional Indian dish for which there are as many variations as families, though the foundational ingredients remain the same: rice, split moong beans (or dal) and spices. The combination is a fully balanced detoxifying one-pot meal that is easy to digest, which is why it is a staple food during periods of fasting or cleansing.


Prep Time: 20 minutes
Cook Time: 30-45 minutes
Servings: 6-10


2 cups basmati rice
1 cup split moong beans (dal)
2 tsp ghee leafy greens – optional to your taste
6 ½ cups water additional water if needed
1/2 tsp mustard seed
1/4 to 1/2 tsp turmeric
1/2 tsp cumin seed
1/2 tsp coriander seed
1″ grated fresh ginger
1/2 tsp cardamom seed
1/2 fennel seed
1-2 tsp salt


  1. Measure ingredients, grind any whole seeds (mustard, fennel, cumin, coriander, cardamom)
  2. Wash and chop green beans and greens if adding
  3. Rinse rice and moong beans in warm water and drain
  4. Warm the ghee in a large pot, then add turmeric, mustard seed, fennel seed, cumin seed, coriander cardamom
  5. Stir and saute on medium-low for 2 minutes to release the properties of the spices
  6. Warm slowly – adjust heat so spices don’t burn
  7. Add the Basmati Rice and Moong Beans, saute for 3-4 minutes
  8. Add ginger, green beans and leafy greens (if adding). Stir together to blend, then add 6 ½ cups of water and salt
  9. Bring to boil, add salt, cover, lower heat to low and simmer 30 minutes
  10. Check consistency after 30 minutes. It should be somewhat soupy, so add more water as needed
  11. Simmer for another 10 minutes
  12. Add cardamom and cilantro to garnish, stir. Enjoy!


Healing Properties

  • Turmeric is anti-inflammatory
  • Fennel seeds aid digestion
  • Cumin seed aids digestion and immunity
  • Mustard seed is an antioxidant
  • Coriander aids digestion
  • Ginger aids digestion and is an anti-inflammatory
  • Cilantro-source of fiber and minerals
  • Moong and green beans provide protein, minerals, fiber
  • Leafy greens provide vitamins and minerals

Kadha: an Ayurvedic immune-boosting drink

Kadha is an Ayurvedic drink including herbs and spices which are typically boiled in water for a length of time, allowing all of the medicinal benefits to be extracted. Kadha is especially helpful during the Vata, or cold and dry season when allergies can arise.

Once boiled, you can sip the kadha multiple times during the day. You can even store it and then reheat just before consuming.

If you often fall ill, it means your body’s immunity is low. You can strengthen it with the help of this herbal kadha which has a mix of several Ayurvedic herbs. These pacify the Vata and Kapha, stimulate digestion, increase immunity and also detox our body. Cardamom and black pepper are helpful in flu and different allergic problems. Cinnamon and ginger also aid digestion, which directly impacts our immunity, as our first line of defense is in the gut.


Recipe yields 1 serving


1 tsp cardamom
1 tsp cinnamon
1 tsp dried ginger
1 tsp black pepper
3 cups water
Honey – optional to taste


In a pot, add cardamom, cinnamon, dried ginger and black pepper in water. Boil the content until about 1 cup of solution is left. If you choose to add honey, add before consuming when liquid is warm but not too hot to drink.