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Healing Power of Kichadi: An Ayurvedic Perspective.

Updated: Jun 20



In the realm of Ayurveda, food is revered not only for its nutritional value but also for its ability to balance the body, mind, and spirit. Among the plethora of Ayurvedic dishes, kichadi stands out as a staple that embodies the principles of this ancient healing tradition. This article delves into the essence of kichadi and its profound connection to Ayurveda, exploring its therapeutic benefits and how it aligns with the principles of holistic health.

 

The Essence of Kichadi:

Kichadi, also spelled as khichdi or khichri, is a simple yet nourishing dish that has been a cornerstone of Indian cuisine for centuries. At its core, kichadi is a harmonious blend of rice, lentils (usually split mung beans or yellow lentils), vegetables, and aromatic spices. The ingredients are cooked together to create a creamy and comforting one-pot meal that is not only delicious but also deeply satisfying.

 

Ayurvedic Principles in Kichadi:

From an Ayurvedic perspective, kichadi is much more than just a meal—it is a therapeutic concoction that embodies the fundamental principles of this ancient healing science. Ayurveda educates that food is not just sustenance but also a potent form of medicine. The nourishment we provide our bodies has a profound impact on our physical, mental, and spiritual well-being. Kichadi is revered for its ability to pacify all three doshas—vata, pitta, and kapha—making it suitable for all body types and constitutions.

 

Digestive Ease and Nutritional Balance:

One of the features of kichadi is its ease of digestion. The combination of rice and lentils in kichadi provides a complete source of protein while being gentle on the digestive system. Adding vegetables adds fiber, vitamins, and minerals, further enhancing its nutritional value. The gentle spices used in kichadi, such as cumin, coriander, and turmeric, not only impart flavor but also aid digestion and promote detoxification.

 

Detoxification and Cleansing:

Kichadi is often prescribed as part of a cleansing or detoxification regimen (Panchakarma Therapy) known as kichadi cleanse or kichadi diet. This therapeutic approach involves consuming kichadi exclusively for some time, typically ranging from a few days to a week. During this time, other foods and stimulants are avoided to give the digestive system a break and allow the body to detoxify and rejuvenate. The simplicity and purity of kichadi make it an ideal choice for supporting the body's natural detoxification processes.


As modern lifestyles become increasingly hectic and stressful, there is a growing interest in holistic approaches to health and well-being. Ayurveda, with its emphasis on balance, harmony, and individualized care, offers a timeless wisdom that resonates with people seeking a more holistic approach to health. Kichadi, with its nourishing and healing properties, serves as a powerful embodiment of Ayurvedic principles, inviting us to embrace the wisdom of this ancient healing tradition and cultivate vibrant health from the inside out.

 

I personally cook kichadi few times a week. It is easy and quick whole meal! Whether enjoying as a comforting meal on a chilly evening or as part of a cleansing regimen to reset and rejuvenate the body. Kichadi offers a holistic approach to nourishment that honors the body's innate intelligence and capacity for healing. As we continue to navigate the complexities of modern life, let us turn to savor the healing powers of kichadi for vibrant health and well-being.

 


Beayurvedic Kichadi – Instant Pot Recipe:

 

Cook Time: 15 minutes

 

Ingredients:

Basmati rice, yellow mung dhal, salt, water, ghee, Beayurvedic spice mix, Vegetables (optional)

 

Beayurvedic Spice mix ingredients: coriander powder, cumin powder, crushed red pepper, turmeric, Hing, salt, whole cumin, dried cilantro.

 

1 cup serves two – ½ cup rice and ½ cup mung dhal

 

Preparation Method:

Wash the rice and lentils meticulously, repeating the process at least 4-5 times. Transfer them into a rice cooker or instant pot, optionally adding desired vegetables. Pour in 4-5 cups of water and cook until both the rice and mung beans are tender. Open the lid and add 1 or 1 ½ teaspoons of spice mix and 2 teaspoons of ghee, adjusting salt as needed. Cover with the lid and allow it to sit for a few minutes before serving. Add fresh ½ tsp of lemon juice and serve hot.




Beena Vesikar.

M.D. Ayu (India)

 

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