Tridoshic Yam Kitchari

| No Comments | No TrackBacks


This comforting recipe is ideal for times when you are coming off pancha karma, are on a kitcheri fast, are recovering from flu or have delicate digestion. Warming spices make this a digestible and delicious meal balanced for all three doshas. Serve with Mint Chutney for a perfect combination of tastes.

Tridoshic 'Yam' Kitchari

Serves 8


1cup split hulled mung beans

1 cup basmati rice

3 tbsp ghee

1 and half inches minced fresh ginger

2 tbsp shredded coconut

1 tsp turmeric

1 handful cilantro leaves

8 green cardamom pods

8 whole cloves

11 black peppercorns

3 inch piece cinnamon stick

3 bay leaves

Salt to taste

1 large yam, cubed (actually a golden sweet potato)


  • Rinse mung beans well with cold water and soak for a few hours
  • Rinse rice well and soak while beans are cooking
  • Put ginger, coconut, turmeric, cilantro and some water in a blender or food processor and blend. Use enough water to blend well.
  • In a large pot, melt ghee over medium heat and sauté cardamom pods (split open first), cloves, peppercorns, cinnamon stick and bay leaves for a few minutes. Then add the blended spices and sauté for a few more minutes until lightly cooked.
  • Next add beans and yams; cook for a couple more minutes. Add enough water to cover the beans with at least 3 inches of water and bring to a boil. Turn heat down to simmer. Cook for about 45 minutes or until the beans are completely broken down. Then add the rice and cook until the rice is broken apart. Add more water as needed. Salt to taste and enjoy!

  • tridoshic-yam-kitcheri

No TrackBacks

TrackBack URL:

Leave a comment


Powered by Movable Type 6.1.2
Natural Health Blogs - BlogCatalog Blog Directory

About this Entry

This page contains a single entry by Alakananda Ma published on March 16, 2015 10:21 AM.

Spring Self Care was the previous entry in this blog.

Mint Chutney is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.