Kitchari Recipe

Woohoooo!! After a long time searching, I finally got a great kitchari recipe from one of my fellow Ayurvedic students. You might hear it pronounced as kitch-a-dee or kitch-a-ree.

I love kitchari is because it’s wonderfully easy to digest, it’s a great source of protein because of the mung dal and it’s a complete food. It’s excellent for detoxification and de-aging of cells and it’s used particularly when fasting or doing a cleanse like panchakarma (five actions, cleanse). Kitchari nourishes all the tissues of the body, so it is a favorite of mine when I am feeling a bit “off”.  A few days of kitchari and my digestion and mind return to their normal state – it feels so good! Like true nourishment.

Okay so! Here is a recipe I concocted (kitchari is a hodge-podge…there’s lots you can do ) tonight:

1/2 cup mung dal/mung dahl, split yellow lentils (NOT the whole green ones)
1 cup basmati rice
3 cups water (if you want it more moist/soupy, use 4 cups water)
3 tablespoons of ghee1 inch piece of fresh ginger (root), peeled, chopped up well
1 tsp ajwan seeds (caraway)
1 tsp fennel seeds
1 tsp cumin seeds

3 cinnamon sticks
1/2 tsp tumeric
Optional veggies, pick 2: 1 cup chopped fresh green beans, carrots, peas, cauliflower

Ok! First, wash the mung dal and the rice really well. Wash & strain, wash & strain. Then heat the water til it boils. Throw in the mung dal & rice. Cover. Turn heat down to low. While that’s going, crush the three seeds (ajwan, fennel & cumin). In another pan, heat the ghee on medium and add the ginger, seeds, tumeric, cinnamon sticks – it should smell really good! If you are adding veggies, add them to the spices once the spices are roasted.

When the water is no longer covering the mung dal & rice…but you still know there is 1/2 water in the pot, add the spices and veggies. Stir. Cover. Turn on low heat and  cook until all water is absorbed. Tadaaaa! Serve with ghee and you can add a little salt. mm!

Kitchari has many many variations. If you have high pitta, you can swap out ajwan for 2 tblsp. unsweetened coconut. You can also swap cumin for 1 small handfull of chopped cilantro leaves.

Or for more Ayurvedic cooking, try this book by Dr. Lad.

76 Responses to Kitchari Recipe

  1. Karen Barry says:

    Hi Monica, I was just wondering what the best way to reheat the cooked kitchari is? I am on day two of a 3 day cleanse. Thank you for you information. Blessings Karen

  2. Owlie says:

    I gave tried the kitchari and I just can’t stand it. I’m not a fan of many of the spices, and it tasted so bad it came back up when I gagged it down. Is there a way to do an oatmeal monodiet for a few days instead and still get some benefit?

  3. […] to do it? • Make a nice batch of kitchari <—recipe! If you want one-stop shopping, you can buy the Ayurvedic Cleanse Kit from Banyan […]

  4. […] here for the Kitchari Recipe Go here for the Ghee Recipe (or you can buy ghee from Pure India Foods or Whole Foods if you are […]

  5. Heather says:

    Hi Monica! I did the cleanse for a week, and everything was fine while that was all I was eating. However, as soon I started eating other foods again, my digestive system revolted (diarrhea). Is this normal?

  6. Owlie says:

    Can I use organic ground spices instead of the whole ones? I have trouble fining them where I live, and I really don’t want to go to the expense of mail order (I don’t have a grinder either!). I can get fresh ginger at the grocery!

    • Monica says:

      Hi Owlie,
      For kitchari, that is fine. You should be able to find fennel and cumin seeds though, yes? Those are pretty easy and they should stay whole seeds in the recipe anyhow. For other spice uses, the qualities of whole spices can be different than in the ground form. For example, fresh ginger is VERY different than ground ginger and in some recipes it’s not interchangeable. That help?

  7. Jeff says:

    Hi Monica. I just learned about ayurveda and I’m in the process of reading your entire blog. I just made this recipe and it’s fantastic. But I’m concerned because I’m a kapha who’s trying to lose weight. Is this cleanse ok for me to do? Should I be using less ghee? Also, the texture of the dish seems like it would be unfavorable for kapha. I’d just like some reassurance that I’m doing the right thing. Thanks!

    ps – I’m kapha-pitta if that matters.

    • Monica says:

      Hey Jeff!
      Great question! Yes so for kapha, they would use less ghee and also a little less water when making kitchari. Kapha kitchari should be a little more on the dry side (not crunchy uncooked bits!) and a vata kichari would be more soupy/wet, with more ghee. Does that make sense? That said, this recipe is middle of the road on purpose. It’s good for all. For more agni (digestive fire) stoking, sip ginger tea in between meals. Will help digestion and enhance the cleanse.

      The discipline a kapha will have while doing this mono-diet will be just as good for the mind as it is for the body :) So use your pitta fire/discipline to follow through! Do a minimum of 3 full days and can do up to 7 (that said, Indian people eat variations of kitchari daily! It’s certainly something you can have as a staple to your diet at all times!).

      That help?? Good job, Jeff and keep going!

      • Jeff says:

        Thanks so much. That’s exactly what I needed to know. I’ll have no problem incorporating this dish into my diet. It’s easy to make and delicious. Thanks for the awesome site!

      • Monica says:

        Great, Jeff! Lemme know how it goes and what kind of results you notice. Happy Kitchari-ing ;)

  8. Nani says:

    Ajwain is NOT caraway. Caraway is closest to kala jera (black cumin). They are related but look and taste very different. Caraway is absolutely not a substitute for the fantastic ajwain.

    I’ve eaten a lot of Indian-made homemade kitchari, seen many recipes, and make my own, and I’ve always had the whole mung (green). This is undoubtably how it was prepared for 1000’s of years and still is. Why remove the healthy fiber? Anyone used to kitchari can surely digest this and when cooked thoroughly the peels come off and mostly disintegrate. We don’t need more processed carbs. Between the (white) rice and yellow mung you have the nutritional equivalent of an untraditional dish of mostly sugar. I have enjoyed your blog and apologize for being being so critical but i think these are important points.

  9. Julie F says:

    Update: One night, one full day and one morning so far on the Kitchari mono-diet and NO stomach pains! So, my body must be able to handle the sprouted, whole mung beans. I will continue the search for the split, yellow ones though. I still feel a bit off but will continue for a couple of days and see how it goes :) Thank you so much for your site! I’ve been a yogi and natural medicine enthusiast for years but ayurveda has always eluded me somehow until now. Your site is a wonderful introduction :) Blessings, Julie

    • Monica says:

      Julie!! YEAH!!! Awesome news and progress. Keep going, keep going. You have some unraveling of stuff and kitchari will do it, but you have to do it for several days. GO GO GO!! Great work and much love. xo!

  10. Julie F says:

    Hi Monica, I just made this and it is WONDERFUL! I couldn’t find the split mung beans so I substituted sprouted, whole, green ones. I hope that’s ok. I never really have digestive issues (except constipation if I’m stagnant for too long, such as while traveling) but I began a raw food cleanse recently and have had terrible stomach pains! They get worse throughout the day and are terrible at night. I get nauseous at night too. I just stumbled upon your sight and realized that as a predominant Vata (some kapha) I probably shouldn’t eat raw! So I decided to give the kitchari a try. I was afraid of the spices as I have not used most of them before but not afraid anymore :) So good! I added celery and carrots to mine :) As comforting as mom’s chicken soup as a kid :) Let’s hope these stomach issues get better and I stop feelin “off” :) Thank you!

  11. Olga says:

    Hi Monica!
    awesome web-site, thanks so much!

    I am vata (more) and some pita. How can I replace ajwan seeds – the only seeds that are lacking for the recipe now. I am in Germany and it seems impossible to find it here:(

    • Monica says:

      Hey Olga! Hmmmm…do you have an Indian grocery close to where you are? Did you look online at all? It’s spelled “ajwain” – maybe try that again and see what you can find. I just did a quick search and found them at “spicy world” on Amazon, but not sure if that ships to Germany?

      Otherwise, do another search – I bet you can find them online. Good luck and keep me posted! xo.

  12. chris espeset says:

    Good morning Monica, please explain the difference between split yellow mung beans and the whole green mung beans when making kicharee.
    I am planing to start the 21 day kicharee diet. Because I don’t want to lose any weight I’m also wondering if there are any other foods, ie. eggs because I have my own chickens, that I can add to the diet to insure I maintain my weight or even gain in the process of balancing my constitution.
    Monica if these questions constitute a mini consultation please advise me as to how to go about this process.
    I would like to offer a word of caution about microwaving to warm the kicharee. The microwaving process, a totally unnatural process banned in some countries, changes the molecular composition of your food and not in a good way. For your own health, and that of your audience, just don’t do it.
    Pray for world peace, Chris Espeset

  13. Michael says:

    i ll try these suggestions. thx. i tried using a rolling pin, not so successful : )

  14. Michael says:

    i hope this doesnt sound to ignorant, but how should i go about literally crushing or grinding the seeds involved in the recipe? feel silly asking.

    • Monica says:

      Not at all, Michael! I use a mortar and pestle to crush them. If you don’t have that, you can use a coffee grinder (make sure it’s clean of the coffee beans!) or mini-food processor. Otherwise, you can put the seeds down on a cutting board and use the bottom of a heavy pan to crush them (don’t whack them with the pan, they will go everywhere – press and crush). Does that help!? :)

  15. Ana Q says:

    Hi Monica, I LOVE your site! I am doing your kitchari cleanse and so far so good. My tummy was jacked up, but now it’s mellowing out. I’m on day 3 and I’m starting to get really hungry though. I keep eating more kitchari, but still hungry. Any tips? I am vata-pitta (more pitta when it’s hot, more vata when it’s cold). I’m also breastfeeding. Oh, and how long should I do this?
    Thanks, lady!

  16. Lucie says:

    Hi Monica!

    What a great website! And thank you for all the info, comments and feedback!
    I am doing a green juice cleanse for 5 days then will do a few days of raw vegies and I was thinking to follow with 5 days of kitchari.
    The thing is, I am dairy free. Could I use coconut oil instead of ghee?
    Any advice on what to add/remove for Pitta types?

    Thank you so much!

    • Monica says:

      Hi Lucie!
      I would suggest doing the juice cleanse and seeing how you feel after that, rather than launching into a kitchari cleanse too. Ghee is technically not dairy (all dairy-stuffs have been removed), it’s considered an oil in Ayurveda. However, if it’s origin bothers you, you can do coconut or flax (flax can’t be heated though). Coconut is cooling rather than heating so it’s not going to ignite agni like ghee does. Making agni stronger is the purpose of the kitchari cleanse.

      As far as other ingredients to use to balance pitta, you can add some shredded unsweetened coconut to the batch and also top with cilantro! :) Hope this helps!!

  17. Diana says:

    Hi Monica, After eating kitchari for the third meal (not your recipe — but included black mustartd seeds, cumin, tumeric, salt, sweet potato, ghee, basmati, yellow mung beans, hing), I felt awfully bloated, gassy and my esophagus was burning! I so wanted to last for a 9 day cleanse, but felt ill. Any suggestions on what I should do to remedy this? I am pitta/kapha — The smell and taste of ghee is not for me! What can I substitute? Thank you!

    • Monica says:

      Hi Diana!
      Hmmmmmmmmm…maybe there were too many heating herbs in your kitchari. Black mustard, cumin, tumeric, hing and salt are all heating – great for vata, but might be a bit much for pitta. You could try my recipe next time and add some chopped cilantro (if you like it?) on the top and even some shredded unsweetened coconut. Also, was there ginger (fresh chopped, then sauteed) in your kitchari? I’m so sorry your esophagus was burning! :( Sad. Try flax seed oil in place of ghee, although you can’t really cook with it – you can “drizzle” with it. Hope this helps?

  18. Tara says:

    Hi, great website! I’m going to try your kitchari recipe tomorrow, any special tips for vatta?

    • Monica says:

      Hey Tara! Use some extra cumin (you can even sprinkle on your individual bowls) and black pepper to help digestion and to ignite agni. Can also use extra ginger and cinnamon if you want. Be sure to have nice amounts of ghee, too! Hope this helps!

  19. Jill says:

    Dear Monica – what a great website you have and you are so lovely to answer each person! I’m making the kitchari right now – thank you so much

  20. […] dinner I had a bowl of kitcheri. I made a big batch on Sunday. It was not as good as the recipe  that a fellow yogi brought to […]

  21. Peter says:

    That’s great Monica, thanks for taking the time to reply – I love the attitude that it’s better to take the convenient route rather than miss out altogether. Sort of aligns with my principles. But I will try to mostly re-heat on the stove…
    I look forward to many delicous meals. I’m also looking forward to exploring your website further to continue a brief intro to Ayerveda that I recently had as part of yoga teacher training.
    Thank you again…. Peter
    (I don’t expect you to post this message, but I didn’t want to not appear grateful and say thanks)

  22. Peter says:

    Hi. I’ve just discovered Kitchari and love it! The recipe I was given is really like yours but I’ll be adding to mine from yours! Can I ask two questions?

    (1) I’m single so when I make it using about the quantities in your recipe it makes enough for three meals. Is it ok to keep in the fridge and re-heat, and if so how to re-heat? – the microwave is the easiest….. but maybe not ayurvedically acceptable?

    And (2) Is it ok to make like that every week, and therefore eat kitchari 3 days in a row just about every week – or is that “too much of a good thing”?

    Thanks….. Peter.

    • Monica says:

      Hey Peter!
      Glad you are loving the kitchari! 1) Ideally the ancient texts of Ayurveda wants us to make each meal fresh. Fast forward 5,000 years later and…that’s not really realistic with our lifestyles. So, do the best you can! It’s OK to reheat kitchari and keep it in the fridge, making it every other day or so. I have heated my kitchari in the micro when I was new to Ayurveda, but it’s best to reheat in a little pan on the stove (you might want to add a little water). HOWEVER, it’s better to heat it in the micro and enjoy your kitchari, than not eat kitchari because it’s too inconvenient. Does that makes sense? I like to take the black and white out of Ayurveda and enjoy the gray steps in between. Do the best you can! :)
      2) YES! You can eat kitchari as much as you want to. Indian folks eat it nearly daily as part of their diet – it’s their comfort food or like, Indian casserole. They use lots of traditional spices and toss in any veggies they have hanging around and make a batch. It’s a staple! In this case, kitchari can never be “too much of a good thing.” HAVE AT! :)

      Thanks for your questions, Peter! I hope this helps.

  23. Dee says:

    I made the Kitchari with the green mung beans… I found them at the health food store and thought that was what mung beans were. You keep talking about yellow split mung beans… did I make a mistake? can I still eat the green?

    Thanks so much for this variation, I love it!

    • Monica says:

      Hi Dee! I did the same thing when I first made Kitchari. Here’s a link to explain the different lentils/dals:
      You can still eat the green but they are harder to digest than the yellow split ones. Basically the yellow split ones are just the green ones that have been peeled and split in half. The yellow are easier to digest however if you didn’t notice any extra gas or bloaties after eating your kitchari, you can probably digest them just fine. Does this help!?! XOXO!

  24. Kat says:

    Is it safe to do this diet/detox while breastfeeding??

  25. Maria says:

    i’m currently doing a water fast for (hopefully) 14 days. then i’m doing a fruit and veggy refeeding for a week. can i do the kitchari for three days after that? and does it cook well in a slow cooker?

  26. Tina says:

    Hi Monica
    I did the test and came out pitta (13), Kapha (7) and vatta (5).

    I am interested in doing the kitchari cleanse. I have found some recipes online that only use rice/dahl/corriander or parsley – they don’t include any other ingredients or spices and I am wondering if it makes a difference to add all the spices? Will I still get an effective cleanse if I use your recipe and add vegetables too?

    Also the recipe doesn’t say how much it makes – how many servings will it make? I am only planning to eat this for 5 days so how many meals of kitchari should I eat per day and how big are the servings? For a cleanse should I only eat once a day? if so should it be breakfast, lunch or dinner?

    I live in South Africa and I am not sure we have yellow dahl here so (I know there is no real substitute) what can I use instead ?

    Thanks so much

    • Monica says:

      Hi Tina! Here’s the thing about kitchari. It’s a traditional Indian staple similar to like, American casserole. It’s basically a hodgepodge of whatever is in the fridge or cupboard…and because they are Indian people, they have plenty of Indian spices on hand ;) BUT! Yes, for an Ayurvedic cleanse, the traditional spices are very important for proper digestion of ama (toxins) and to cleanse/nourish all the tissues. The recipe will make about 4-6 servings. Probably enough for about a day and 1/2, so you’ll need to make it a few times before the cleanse ends. Eat it as 3 square meals (if you are very hungry, you can have fruit – no bananas – as a snack). You may also have herbal (ginger, mint, chamomile, etc.,) teas and plenty of water throughout the day. You can eat as much as you need until you feel full and satisfied – your body will tell you. :)

      I am working on finding a sub for mung dahl – you are not the first person to ask me. When I find out, I’ll post it on my site.
      All the best and Namaste,

  27. beci says:

    thanks Monica, i have another question, my friend is doing this too and she asked me was I getting up to pee more in the night, she is getting up 3 x a night. Would you know why this might be happening?

    • Monica says:

      Beci, that’s weird!! Has she ever had that happened before? Possibly cumin but unless she put a ton of cumin in there, it shouldn’t be that much of a diuretic! I think that’s a bit strange. Unless she’s drinking more water than she had previously?? :/

  28. beci says:

    Hi Monica

    Im going to be trying out advised by my auyvedic docter to do the Kitchari for a month.

    Im Pitta . can i use coconut milk in the dishes? or is this too nourishing


    • Monica says:

      Hi Beci! No, don’t use coconut milk, but you can use unsweetened coconut flakes to the dish if you like! Coconut milk is a bit too thick to use instead of water for kitchari. Go for it on the coconut flakes though! xo.

  29. Delphine says:

    Hi Monica! Quick question: is it necessary to use basmati rice? I have a giant bag of short grain brown rice I’d like to use. Thanks!

    • Monica says:

      Hi Delphine!
      Basmati is easiest to digest and because kaphas don’t have strong digestive fire, that’s the best. However if you need to finish up your brown rice (very tough to digest), be sure to clean it well and soak it overnight before using. That will help!! Thanks for the question!

  30. Shuba says:

    great recipe..I made it for our of Amma Devotees…everyone loved it..I had never made Kitchari and these guys were all very familliar with Kitchari and loved it..Thanks..I added some Parsnisps from the fridge and played with the spices..thanks..

    • Monica says:

      Shuba! What fun. I’m glad your Amma group loved the kitchari and I love that you were a bit creative with it too! :) :) Thanks for sharing your feedback!

  31. Catharine says:

    I really want to make some Kitchari but I live in the UK and we don’t use cups for measuring in recipes. I am going to see if I can get a set here though. Could you tell me rougly how many people this will recipe will serve? Thanks
    Love the website, fab graphics!

    • Monica says:

      Hi Catharine! I would say, if you are using it as a main meal, you could get about 3 meals out of it. If you are using it as a side dish with other food, it serves about 4-5. Does this help?! Thanks for the kudos on the graphics!! xo

  32. Holly says:

    I finally got around to making the kitchari. The only thing was, I couldn’t find yellow lentils at my local health food store (which actually does have a pretty good selection). I bought yellow split peas instead, and they work fine, but I’m really wondering what yellow lentils ARE?

    And, Is there a better substitute than yellow lentils?

    Thanks for the yummy recipe!

    • Monica says:

      Hi Holly!! ohhhh have I got a post for you coming up. Watch for it later today. I’m posting what mung dahl looks like and explaining why we can’t really substitute for them…stay tuned and check back! xoxo

  33. Carolina Nava says:

    Yoga is being part of this too!!!! I’ve felt great since I started with ayurveda in my life…..The days I spent in Houston (6 days) I really missed my meals(they had no spices!!!!!) and the chance of having some privacy to meditate and practice my yoga(we stayed at a relative’s house) They thought I was strange when I took my own salad and only ate a very small piece of chicken breast at the BBQ thay made for us… I’m back on the wagon!!!!!!! I really enjoy eating without few or any white meat, I loooove ayurvedic food!!!!!!

  34. Carolina Nava says:

    Hi Monica!!!!!
    I’m starting my 5th liver detox today……I’ll be eating only kitchari for the next 7 days. I’m trying the recipe for the first time today. I live in Mexico, but went to Houston last week and found mung daal at an Indian grocery store. Should I keep it in the fridge? I bought 2 pounds of mun daal and am afraid it might spoil. Nice website!!!!!!! I’m completely Kapha and suffering some sypmtoms due to hypothyroidism. Ayurveda has helped me with my allergies and rashes, but still hasn’t touched my overweight, I know it will be soon noticed on my body, so I keep my Ayurvedic life goin’ on!!!!! HUGS AND BLESSINGS!!!!!!

    • Monica says:

      Yay! Enjoy your cleanse! You don’t need to keep mung dal in the fridge – it won’t spoil. YES! Keep your Ayurvedic life goin on girl!! Regular yoga will help too! :) BIG HUGS and blessings back at cha!!!

  35. Jennifer says:

    Having a hard time finding the split yellow lentils…. I have found Mung beans, red, orange and green lentils, not yellow!
    I will continue to look but is there a decent substitution for the time being?

    • Monica says:

      Hmmmmmmmmm…did you have an Indian grocery or Whole Foods near you? Those places should have it, or a specialty grocery. Also did you look online at all (i never have, just curious)? I know that sounds weird, but it is important to get the right lentils. Again, they are called mung beans or mung dal or mung dahl or moong dal…it can be confusing! And they are yellow and split. There are also green ones but those are the whole mung beans before they are shelled and split. Keep looking!! Lemme know what you find. Maybe try calling some places before you head out and see what they have. Keep me posted!!!

  36. Deborah says:

    Yes, please. Recipes specifically for vatas who hate to cook would wonderful!

  37. Jill says:

    Hey Monica – it’s the Jill from Italy…I will get in touch with you soon about dates for the consult (I think you are 9 hours ahead of me). Anyway, aside from that, can the mung dal/lentils be replaced with something else. I don’t eat any type of beans and hope (w/ fingers crossed) that there is a tridoshic replacement for the beans! BTW, I am totally pitta physically and sometimes mentally (Grrr), but I have a strong, strong (did I mention strong?!) vata constitution mentally (i.e., mind all over the place, stress, worry, etc.). Any suggestions for the kitchari re: my doshas would also be helpful. Thanks a lot!

    • Monica says:

      Hi Pitta Italy Jill! :)
      Well, may I ask why you don’t like the mung beans (Yellow split ones! Not the green. Green ones can be gassy)? Do they make you feel off in any way? Reason being the mung dahl is an important part of an Ayurvedic diet because they are not only a whole food, but a sattvic (purity of mind) food. So, I’m curious to know your request for substitute? You have pitta “grr” and vata scatter. The pitta going grrr could also be a result of your emotions (rollercoaster at all?) being pushed around by excess vata. So the problem might be vata first…and if we get that under control pitta will be less “grrr” Lemme know your thoughts about the little yellow mung dahl. xo

  38. vita says:

    Hi Monica, Im in Australia and we are in summertime. Im a vata-pitta. I usually make kichadi with giunger and cumin but im gettinga bit bored with that…any suggestions?
    cheerio! vita

  39. […] but I am reluctant to take that on during the cold and windy season.  And there is always Kitchari, an Ayurvedic means of doing some light […]

  40. Meika says:

    Hi Monica,

    My friend cooked Kitchari for me and I loved it – how can something yummy be good for you too?! I’m new to this but I did the test and I am Vatta. Would love it if you could send me a recipe for Vatta bodies please?

    Can’t wait to try this!


  41. Amy says:

    Loved your recipe–made it tonight for dinner. First Kitchari recipe that tasted right.

    • Monica says:

      Fantastic!! I’m so glad you liked it. Thanks for letting me know. Are you having it for lunch tomorrow too? ;)

  42. Shakti says:

    I thank you Monica for your answer.
    I’ll try this mono-diet for a few days for sure.
    Kitchari is like confort food :-)

    I’ll come back often, you can be sure of it !

  43. Monica says:

    Hi Shakti! Yes indeed. Kitchari can totally help detox the mind and body for a couple days. It’s used in panchakarma (full dosha detox) as the mono-diet for several days. It’s also used for rejuvenation after the cleanse.

    If you are ever feeling “off,” a couple days on kitchari and you will feel like a new you. I do it every couple months and I love it.

    One thing too, the ingredients are purely sattvic so our minds, bodies and souls are completely nourished.

    I’m so happy you like the site – come back often!

  44. Shakti says:

    Wow, your kitchari’s recipe is so yummy ;-)

    *Is it true that you can eat kitchari for few days to detox body ?

    Tks so much Monica, I visited your site today for the first time….and I love it !!!

    Shakti (pitta)

  45. Monica says:

    Hi! The pitta kapha balance can be achieved with the recipe above because it is tri-doshic. One thing, if it were spring (kapha season), use less ghee on the kitchari when serving. Ghee is great for pitta, but can be too oily for kapha especially in kapha season.

  46. nmartinyoga says:

    hi do you have a kitchari receipe for pitta/kapha dosha?

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