Ayurveda, the sister science of yoga recommends following a mono diet of Kitchari which is rice and mung beans for a week to reset your digestion and cleanse.
Kitchari is considered a balancing, easily digested, and easy-to-prepare dish. The small but nutritionally powerful lentil is packed with fiber, magnesium and other minerals, and B vitamins like folate, great for promoting cardiovascular health and detoxification. If you make your kitchari with brown rice, you’ll get more fiber and nutrients. The flavour in spices alerts our taste buds to prepare for digestion by initiating the flow of digestive juices, which tends to improve overall digestion.
1 cup basmati rice (wash in cold water until the water comes clean)
1 cup split yellow mung dal beans (washed, or soaked overnight, and then the water discarded and the pulses rinsed); stronger digestions can accommodate whole gene mung beans
1tsp of turmeric powder
1tsp of cumin seeds
1″ pieced of ginger, finely chopped
1 clove of garlic
1 pinch of ground coriander
1 tbsp of ghee or coconut oil
2-4 cups boiled water
Heat up the ghee or oil in a pot and add the cumin and ginger. Fry for a minute on medium heat until the seeds pop. Add turmeric, coriander, rice and mung dal, stir until all is coated with the oil, then add 4-6 cups boiling water cook until water is absorbed (about 20 minutes). Option to add vegetables when adding the rice and beans.