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Kenyon's Tridoshic Kitcharee

1/2 cup yellow moong dhal (split mung beans with the green skin removed), washed
1/2 cup organic white basmati rice, washed
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp turmeric,
1 ½ inch piece of fresh ginger, finely grated, fibers discarded (optional)
¼ tsp salt (Himalayan mountain salt is best as it doesn’t aggravate the fire element-pitta)

Combine the cumin, coriander, turmeric and salt together and gently sauté with 1 ½ tbs ghee.

Combine with all the rest of the ingredients together with 3-6 cups of clean water.

Bring to a boil, then immediately turn down to simmer until rice and dhal are tender.

Note: The more ill the person, the more water and cooking time is necessary, as well as serving it at thick, warm, soupy consistency.

Add 1 tsp of ghee to the bowl of kitcharee before consuming (generally not for Kapha). Ghee is a health giving food in itself.

Kitcharee is a staple of Ayruvedic health care. It balances all doshas and assists the body to overcome all diseases. Those who use kitcharee often use it for cleansing by consuming kitcharee exclusively for three or more days. People knowledgeable about the requirements of fasting have made kitcharee their exclusive food intake for 42 days along with herbal formulas and harmonious health promoting movement.


The Acupuncture & Wellness Center
386 West Main Street Suite 10A
Northborough, MA 01532
Text message: 508-414-8363