Vata Soothing Kitchari: Cleansing And Grounding – EDITED…

Vata Soothing Kitchari: Cleansing And Grounding – EDITED

Kitchari is a perfect food and during the autumn seasonal transition—it is food as medicine at its best. Kitchari has the qualities that balance Vata dosha—warm, moist, grounding, and soothing.

What are the benefits of Kitchari?

Kitchari provides many benefits, and it is a key Ayurveda food as a medical tool. It is healing to the digestive system, it’s cleansing, it’s a gentle detox, and it’s balancing to all three doshas- Vata, Pitta, and Kapha.

This nourishing, cleansing, and easy-to-digest dish must be as dynamic as we are. As the dance of the doshas shifts, so may our kitchari change with the season, as part of an Ayurvedic cleanse, or to address a specific concern (lung kitchari, as an example). For kitchari to optimally do its work, it needs to be simple, appealing, balanced for Vata, Pitta, and Kapha doshas, aligned for you, the season, where you live, and tailored to your current condition. All of that’s good news because it means more variety. Tweak this recipe to suit your doshic picture and based on your custom Saumya Ayurveda food program. Serve with roasted winter squash drizzled with ghee and your sweet herbal remedy for optimal digestion. You will be in heaven.


  • 1 cup white basmati rice
  • ½ cup organic yellow split, washed (hulled) mung bean
  • 4 cups water
  • 3 tablespoons ghee or the best oil from your food program
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seed
  • 1+ teaspoon fresh grated ginger
  • ½ teaspoon sea salt
  • 2 pinches hing (asafoetida)
  • ½ teaspoon turmeric

Adjust recipe amounts and feed your family and friends.


  1. Wash rice and mung dal and soak for 1+ hours. Drain soak water. Rinse well.
  2. In a pot, warm ghee. Add mustard seeds, cumin seeds, and ginger root (Kapha may use dry ginger powder), and sauté for a minute. Add basmati rice and mung beans and bathe with the ghee and spices. Then add 4+ cups of water and bring to a boil.
  3. Once the kitchari boils, add salt, hing, turmeric, and other spices that suit you. Reduce heat to medium-low. Cover and cook until everything is very tender, downright mushy. (Depends on the elevation where you live, stove, pot, etc. but about 30-45 minutes.)
  4. Add more water to prevent scorching as needed. The consistency may range from vegetable stew to medicinally mushy yumminess.
  5. Garnish with fresh cilantro and add salt to taste. You may add a little chutney to make it even tastier. Interested in easy homemade healing chutney recipes? Stay tuned.

Culinary Tweaks for Vata, Pitta and Kapha Dosha:


Add extra black pepper for taste and spice to strengthen agni—digestive fire.

Ground and sooth Vata’s mobile, light nature with roasted root vegetables as a great grounding choice for side dishes. Baked winter squash with your Saumya Sweet Spice Mix is another crowd-pleaser.

For an alternative dal, you can substitute yellow mung dal for creamy urad dal. Urad dal is sweet, heavy, unctuous, and slightly heating, which is excellent for Vata.


Kick up the heat to invigorate a heavier, slower metabolism. Here’s one formula to try: 4 bay leaves ¼ teaspoon cardamom powder ½ teaspoon cinnamon powder ¼ teaspoon clove powder ¼ teaspoon mineral salt ½ teaspoon mustard seed ½ teaspoon black pepper 1 teaspoon cumin powder, plus hot chile as appropriate for you.


Garnish with shredded coconut, a squeeze of fresh lime, and cilantro.

Ayurvedic Cilantro Chutney

Health Benefits according to Ayurveda: Clears ama from the system. It may remove heavy metals. Improves digestion. Make fresh and may be eaten daily.


  1. ½ cup chopped fresh cilantro, wash thoroughly
  2. ¼ t Himalayan pink salt or other good, real salt
  3. Fresh juice from ½ lime
  4. ¼ cup water
  5. ¼ cup raisins
  6. ¼ t your Saumya savory spice mix
  7. 1/3 cup raw cashews

Blend all these ingredients together in a small Cuisinart or Magic Bullet.

Benefits of Cilantro

  • May lower blood sugar. High blood sugar levels increase the risk of type 2 diabetes.
  • Rich in immune-boosting antioxidants
  • May lower heart disease risks
  • Anti-inflammatory properties may protect against brain diseases
  • Supports healthy gut and digestion

Make sure your spices are fresh. For dried herbs and spices, the shelf life is about a year, although the exact length depends on the quality of the spice (how fresh was it at the time of purchase) and how the spice has been stored.

Rancid, depleted spices should be replaced. Spices are digestive herbs that help us digest, assimilate and eliminate foods properly, which, according to Ayurveda, is fundamental to good health.


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Veena Haasl-Blilie


Certified Ayurvedic Practitioner As a child, Veena fell in love with Ayurveda in her family’s home, learning about herbal remedies…

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