What is Kichadi? 

Kichadi (also spelled khichdi) is a simple, one-pot Ayurvedic meal made from rice, lentils, and spices, cooked into a soft, easy-to-digest gruel. Its preparation may vary across regions, but its essence remains the same: a harmonious blend of ingredients that nourishes the body, calms the senses, and supports digestion. 

The Nourishing Benefits of Kichadi 

• Nourishing and Strengthening - With a complete amino acid profile, it provides the building blocks for cellular repair and growth. 

• Easy on the Gut - Its soft texture and simple ingredients are gentle on even the most sensitive digestive systems. 

• Grounding and Comforting - The warm, aromatic spices and wholesome grains offer a sense of calm, making it a perfect choice when the body or mind feels unsettled. 

• Balanced Nutrition - Combining rice and lentils ensures a balance of macronutrients while being light yet satiating. 

Kichadi: A Misunderstood Cleanse 

In Western culture, kichadi has gained popularity as a "detox" meal, often used during cleanses. However, its Ayurvedic nature is primarily strengthening (brimhana) rather than detoxifying (langhana). While it doesn’t have the active cleansing properties of certain Ayurvedic detox protocols, its simplicity and ease on the gut make it an excellent mono-meal option for short periods. When eaten exclusively for 1 to 7 days (or longer), kichadi provides a rest from processed foods, gives the digestive system a break, and helps withdraw (from processed and hyper-sensory foods) and calm the senses. 

Traditional Uses of Kichadi 

In Ayurvedic tradition, kichadi has been prescribed in various situations, including: 

• During Recovery - After illness, childbirth, or surgery, kichadi helps restore strength and vitality. 

• For Digestive Upsets - It soothes conditions like indigestion, diarrhea, or irritable bowel syndrome. 

• In Panchakarma - Kichadi is often given during detox treatments to support the body through a gentle, nourishing diet. 

• As Baby’s First Food - Its simplicity and digestibility make it ideal for weaning infants onto solid food. 

Common Ailments Kichadi Supports 

Clinically, kichadi is often prescribed for: 

• Weak digestion or loss of appetite. 

• Conditions requiring a sattvic (pure and calming) diet. 

• Recovery from fatigue or nutrient depletion. 

• Supporting gut healing during inflammatory conditions. 

A Traditional Ayurvedic Kichadi Recipe 

Ingredients: 

• 1/2 cup white basmati rice 

• 1/2 cup split yellow mung dal (lentils), rinsed well 

• 4–6 cups water (adjust for desired consistency) 

• 1 tsp ghee (or coconut oil for a vegan option) 

• 1/2 tsp cumin seeds 

• 1/2 tsp mustard seeds 

• 1/4 tsp turmeric powder 

• 1/4 tsp ground ginger (or 1/2 inch fresh ginger, grated) 

• Pinch of asafoetida (hing) 

• Salt to taste 

• Optional: A handful of chopped vegetables like carrots, zucchini, or spinach 

Instructions: 

Wash the rice and mung dal thoroughly until the water runs clear. 

Heat the ghee in a large pot over medium heat. Add cumin seeds, mustard seeds, and asafoetida. Let them sizzle for 30 seconds (until aromatice). 

Stir in the turmeric and ginger, cooking for another 30 seconds. 

Add the rice and mung dal to the pot and stir to coat with the spices. 

Pour in the water, bring to a boil, and then reduce the heat to low. Simmer, covered, for about 30 - 40 minutes, stirring occasionally. 

If adding vegetables, include them in the last 10–15 minutes of cooking. 

Once the rice and lentils are soft and the mixture reaches a porridge-like consistency, add salt to taste. 

Serve warm with a drizzle of ghee or garnish with fresh cilantro, if desired. 

Also Sharing My Recipe – an easy, energetically varied version (mode of passion girl version haha)

1/2 - 1 Cup Rice (basmati - although sometimes I use Jasmine for a more starchy swollen rice texture) 

1/2 - 1 Cup Moong Dal (or red lentils) 

4-6 Cups water 

2Tbsp Ghee 

Spices (a 1/4 - 1/2 tsp of each): 

Cumin Seeds 

Turmeric 

Asafoetida   

Coriander 

Ajwain 

Salt (to taste) 

> sometimes I saute some chopped onion and garlic with the spices! Not exactly sattvic, but very tasty, with some extra health properties. Just know that is does change the energetics of the meal a little, so don’t add these rajisic ingredients if you’re on a healing journey.

Serve as is, or garnish with your favourite fresh herbs or a side of vegetables. 

We have this meal about 1-2 times a week at home. It’s my go-to meal when I don’t have time to cook but want something nourishing (takes 5 mins to throw it together, then I do other things while it cooks), or just as a base with a side of veggies or salad. Sometimes I pop some veggies in the pot in the last 20mins so they cook through in time (like in this photo). 

Let me know how you go with it! 

Well wishes, 

Sami xo