Proper recipe would be to sauté the spices in some ghee or olive oil. Ayurveda method is cook the spices to release the healing properties.. Namaste
Wow, didnt even notice the first time that the recipe doesnt even have ghee in it!!! Ghee is the single most important part of any kitchari and it is Ghee that carries the toxins out of the body. All Ayurvedic kithari has ghee and split mung dal.
Traditional Ayurvedic Kitchari is always made with split yellow mung not whole mung. The whole mung is too difficult to digest, even when soaked overnight.
Lactose free - yes. Gluten - not necessarily. The asafoetida I bought has wheat starch in it.
Is this gluten free, and lacose free?
on the cleanse aspect -- the you should eat only the kitchari, made fresh each day if possible, usually 3 day minimum -- have seen it recommended for 7 - 10 days -- I've done it for 3 and was amazed at how purifiying it is -- sip lots of water to help flush the toxins -- I need to do this again -- glad to see the reminder....
I've made this dish the other day just because it is delicious not thinking of it as a Cleanse. Yes, someone please, clarify the details of the Cleanse. Is it all you each for three days???
All that is said about the goodness of kitchri is true, however, let me add a word of caution: It is not infrequent that people complain of vata that is gastric trouble after taking kitchri. It all depends on your constitution.
I don't understand the cleansing process? How often is this dish eaten? Is this all you eat for the day, two days, a week? Can someone give a little more clarification. Thanks!