Kichari - a mixture of rice with peeled mash (mung dal, green lentils) is really important and almost the main dish of Ayurveda. Both basmati rice and mash have positive effects on digestion and wellness effect after digestion. Their duo, especially bolstered by spices, is a wonderful protein combination, a balanced nutritious dish. Ayurveda calls kitchari a “perfect” food that is easily digested, gives strength and vitality, nourishes all body tissues, cleanses and rejuvenates them. That is why kitcharis are taken with mono-diets and when undergoing cleansing programs such as pancha karma.

This recipe for kitschari (from the book by R. Liberties of “Prakrit”) is suitable for people of all types of constitution and, in my opinion, one of the most delicious. But below, I will give a few more alternatives.

• 1/2 cup masha
• 1 cup basmati rice
• 4-5 cups of water
• 2 tbsp ghee oil (or butter)
• 1/2 tsp ground cumin (zira)
• 1/2 tsp. ground coriander seeds
• 1/2 tsp. turmeric (can be a little less)
• 3 boxes of green cardamom
• 1 tsp ground dry ginger
• 1/2 tsp. asafetida (can be a little less)
• pinch of salt

We soak rice and mash for at least 1-2 hours (a more emergency option - for 10-15 minutes with boiling water). The ratio of rice and mung dala can be varied, in Ayurveda it depends on the degree and number of human diseases and the slagging of the body. The more severe the condition, the fewer beans and more rice.

Melt the ghee (or butter, until it starts to foam a little) over low heat. We throw turmeric, asafetida, ground star and coriander into it. Stirring, cook over low heat until all the spices darken and start a strong aroma. (Be careful that they do not burn or turn black).

Add a mixture of rice and mash, mix them intensively with spices for a minute so that they absorb all the flavors.

Pour in water (it may seem that it is a lot, but rice and beans will absorb everything), add ginger and cardamom, salt. Cook until completely softened rice and mash.

This and the following kitchari recipes have healing and cleansing properties and are suitable for people of all types of constitutions.
Two alternative options

• 1 cup masha
• 1 cup basmati rice
• 3 tbsp ghee
• 4 bay leaves
• 1 cinnamon stick
• 4 cloves
• 4 cardamom boxes
• 6 glasses of water
• pinch of salt

Wash the mash and rice, soak for an hour. In a saucepan, melt the ghee, fry over medium heat until an intense smell appears, add rice, mash, water, salt, stirring, cook for a couple of minutes, reduce the heat and cook for about 20-25 minutes until the mash softens.

This cichar stimulates digestion well, as it contains many spicy and warming spices.
Another option

• 1 cup masha
• 1 cup basmati rice
• 1 tbsp peeled and finely chopped fresh ginger root
• 2 tbsp unsweetened coconut flakes
• a handful of fresh cilantro leaves
• 1/2 cup water
• 3 tbsp ghee
• a small cinnamon stick
• 4 boxes of green cardamom
• 5 cloves
• 10 peas of black pepper
• 3 bay leaves
• 1/4 tsp. turmeric
• pinch of salt
• 6 glasses of water

Rinse the mash and rice. Soak. In a blender, mix cilantro, ginger, coconut chips and 1/2 cup water to a liquid slurry. In a saucepan, melt the ghee, add the cinnamon, cloves, cardamom, black pepper and bay leaf and sauté until the aroma appears. Add the slurry from the blender, turmeric and salt. Stirring, cook until the mixture turns a little brown. Add mash and rice, mix. Add water, bring to a boil, reduce the heat and cook for 25-30 minutes until the rice and mash are soft.

This kitchari balances and normalizes all metabolic processes in the body.