Cleansing Khichri
60 Min

Cleansing Khichri

Ayurveda, the age-old Indian science of healing, goes to great lengths in cautioning us to watch over our health during the changing of the seasons from spring to summer or fall to winter.


Often, a restorative 3 to 4 day reset with khichri, cleansing rice and lentil stew is eaten daily, helps prepare us to transition to warmer weather.


Plain white rice with mung or masoor, the orange and yellow lentils, is the simplest combination in a khichri and the gentlest on the belly. The asafetida is a gumlike resin spice with a distinct, strong aroma of garlic and onions, so store with caution.


Eat the khichri as a stew with added vegetables and herbs or add water and turn it into a congee-like soup. Either way, top it off with a dollop of ghee. The rosemary and mustard seeds provide warmth, and the ghee will coat the intestines and make for easy passage.

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Cook Time

60 Minutes



Step 1
Rinse the rice and lentils in water twice and soak for 3 to 4 hours or overnight. Drain.
Step 2
Combine in a medium-size stockpot with 4 cups of water, black pepper, ginger purée, rosemary, salt and bring to a boil. If any scum rises to the top, use a slotted spoon to discard it. These are the residue particles that can cause stomach upset and bloating, so it is best to discard them.
Step 3
Cover and simmer the khichri for an hour, checking every 15 minutes to make sure the mixture is not sticking to the bottom of the pan or burning. The rice and lentils should be cooked through, and the khichri should be soft and creamy. Add more water if necessary.
Step 4
Heat the ghee, pop the mustard seeds, fry the asafetida, and add to the soup immediately. Stir in herbs and drizzle more ghee on top before serving.
1 cup small-grain white rice
1/2 cup mixed split dals (such as moong, moong split, masoor)
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
2 tablespoons ginger purée
Small spring of rosemary leaves, minced
1 teaspoon sea salt
2 tablespoons ghee
1 teaspoon black mustard seeds
Pinch of asafetida (hing), optional
2 to 3 tablespoons chopped herbs
More ghee for drizzling (optional)

Notes & Variations

  • The small yellow moong and orange or red masoor lentils are the gentlest on the belly while doing a cleanse. Channa, split garbanzos or any sort of whole lentils or beans, are delicious in khichri, but they are much harder to digest.
  • Plain white rice is the most digestible grain, especially when doing a cleanse. If you want rice with more fiber, use brown rice and or other grains; however, this will significantly increase the liquid required and the cooking time, so adjust accordingly.
  • For a plant-based option, use sesame or coconut oil.
60 Min

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