Spring Kichari Detox Quest

Sweep away the winter cobwebs


Rekindle your digestive fire

Join the Spring time Kichari quest

WHAT is Kichari (Kichadi)?

Answer: Wellness, love and nourishment for the body and mind overall.

Kichari is one of the traditional meals used in ayurveda to help strengthen, detoxify and revive impaired digestion (known as “Agni” meaning fire in Ayurveda). Traditionally plain white basmati rice and split yellow moong dal or whole green mung beans are used with 3-5 spices to help kindle the agni. White basmati rice is soft and easy to digest. The combination with the lentil/legume creates a nutritious combination of protein and carbohydrate which offers satiation and nourishment.

“Every disease begins in the gut”


WHY should I use Kichari?

Are you suffering from any of the following:

  • Bloating/IBS symptoms?

  • Gas?

  • Constipation/loose bowels (or alternating)?

  • Skin outbreaks/rashes/eczema etc

  • Dryness in the skin/organs etc

Today an increasing number of people suffer from digestive issues and many other symptoms related to weak digestion. Western medicine has not yet joined the dots and made the connection that healthy digestion is KEY to overall health. Ideally one day a week we would eat kichari for a day to help the system stabilise and support it due to the heightened stimulation of modern day diets (not just food but environmental etc). Traditionally a kichari fast was encouraged during the seasonal shifts. This is a time when the elements are readjusting in the natural environment and in our internal environment.

Here’s how:

For Spring you can use/alternate between. Use only ONE grain in one meal (don’t mix them altogether!):

  • Organic Quinoa (light, warming and easy on digestion)

  • Organic Millet (light, warming, more drying caution if you have very dry skin or constipation, very effective at removing AMA (toxin))

  • Organic White basmati rice (light on digestion, more easy to digest then brown rice which is heavier and takes longer to break down)

For the pulses (you can mix the pulses 1/8 cup yellow moong dal or 1/8 cup green mung beans) use:

  • Green Mung Beans (incredibly nutritious and a good form of protein when combined with the grains). They help scrape the AMA (toxin from the system)

  • Yellow Moong Dal- these are the same as the green ones (above) minus their skin (which can be tough on the digestion if agni is weaker)

The kichari quest fundamentals

  • Ideally 2-3 meals of Kichari a day for 1-5 days.

  • Breakfast meal can be plain grains (more augmenting int he morning to help kindle the digestive fire). Kichari with one augmenting veg and one extractive veg can be taken for lunch and dinner.

  • Keep a minimum of 4 hours between each meal. Try to avoid the snacking in between meals.

  • You may initially not like the kichari. It may taste bland etc. TRUST! As the toxin (Ama) clears in the gut and on the tongue and the digestion gets stronger - you will experience healthy appetite and enjoy the taste!

KICHARI servings:

This recipe is for 2 servings (you can always save the second serving for your dinner).


Kichari for your cleanse needs to be made fresh EVERYDAY.

Ayurveda is very specific about eating food which is prepared fresh. In busy lifestyles aim for 24 hours MAXIMUM keeping food. discard after that time as the food losses it’s vitality and becomes dulling substance that will fill you but will not nourish your body or mind or help you feel “vital”.

Spring kichari (2 servings)


  • ½ cup grain (white basmati rice)

  • ¼ cup whole mung beans (soaked overnight) or split yellow moong dal (no need to soak)

  • ½ teas cumin seeds

  • ½ teas coriander seeds

  • ½ teas turmeric

  • ½ teas cinnamon

  • ½ teas cardamom

  • ½ teas mustard seeds

  • ½ teas rock salt

  • 1/4 teas hing (asafoetida- excellent for breaking down the lentils and reducing gas)

  • 3-4 curry leaves

  • 1 bay leaf

  • 1 tables of ghee (clarified butter); or organic sunflower oil

  • A small handful of fresh chopped parsley, coriander and/or dill.

And here’s how….

I like to use a pressure cooker. Prestige are my first choice for a make. Rice cookers or Instapots are also easy ways to create this meal. Use the grains setting for c.30-40 minutes. Otherwise the saucepan method still works very well for me.

In a pan lightly heat the ghee (oil) in a pan until it melts. Then add the spices and cover stir them for 1-2 mins until you can smell their aromas (the vitality in the spices being released).

Wash and rinse the grains and pulses together.

Once done add the grain and pulses to the pan with spice and continue to stir until they are covered with the masala/mixture.

Let the spices soak in and infuse the grains/pulses for 2 mins.

Then slowly add water 3-5 cups- (like making a risotto). Bring the water the boil. Sit it on a low setting and leave for 35-45 mins until the texture of the grain is thick and porridge like. If you want a soupier variation add more water.

Once ready… add some fresh parsley or coriander to garnish. If you are particularly prone to to suffer from constipation, gas, dry skin- you can add ½ teaspoon of ghee once the kichari is in your bowl. Ghee is an excellent lubricant when taken internally for the skin, gut and bowels!

Serve warm … and ENJOY!

Are you ready to take the kichari- spring time quest?

Let me know how you get on

Emily Reed