Day 4, Midday Meal: Kidney Cleansing Kitchadi with Beets and Collard Greens
For this recipe, make these modifications to the Simple Kitchadi:
No split mung beans, instead use 1/2 c adzukis (best soaked in advance, overnight is good if you’re cooking in the morning)
Increase asafoetida to 1/2 t
Add 1/4 t fennel seeds
Add 2 bay leaves
Add 3 curry leaves
Add 1/8 t cinnamon
Increase salt to 3/4 t
Add 8 – 10″ burdock root (dried burdock will work too, just be sure to soak it ahead of time)
I usually cook the additional leaves and seeds with the other seeds in the rice and bean pot. Burdock root is delicious but can be a little tough, so I simmer it for a while with the ginger, turmeric, cardamom and ghee in some water before adding the other veggies. This kitchadi is definitely a diuretic (makes you pee!), great for kidney cleansing. It is balancing for Vata and Kapha doshas, and adding chopped cilantro can help to pacify Pitta dosha.
Recipe by Myra Lewin at www.halepule.com.
Day 4, Evening Meal: Kelsey Lea’s twist on a Simple Kitchadi
For this meal, we decided to do a good old mung bean and rice kitchadi, no vegetables, and substituting spice powders for seeds where possible, to make it super easy on the digestion. I added some fennel powder for a bit of cooling since it’s been so hot here, and because the cinnamon and cardamom are such warming spices. Otherwise, it’s a combination of the Simple and Kidney Cleansing Kitchadis:
White basmati rice, split mung, ghee, burdock root, cumin powder, coriander powder, mustard seeds, cinnamon powder, cardamom powder, fennel powder, fresh ginger and turmeric, kombu, mineral salt, and asafoetida.