Friday's Fixin's: Kitchari

As of today, I have two, yes, you read it correctly: TWO radiation treatments left!  Yipppeeee do!  Jumpin’ over here.  Jumpin’ over there. Jumpin’ EVERYWHERE!  I’m actually not physically jumpin’ because I’m completely wiped out and exhausted…and my skin is pretty crispy.  However, I’m definitely jumpin’ in my heart!


Another Silver Lined evening in San Francisco


As I’ve mentioned before, I’m beginning to get my head around cleaning out, physically (and emotionally!).  After the immense amount of toxicity that I’ve had in the 8+ months (& that’s just the treatment…not even counting the FBC!), my body is screaming for a cleanse.

I’m going to start slowly, by eating kitchari for two full days next week.  Kitchari is a hearty grain dish made from rice and mung beans, lightly spiced with ginger, cilantro, and other spices. Kitchari tastes like a cross between a creamy rice cereal and a light dal, or lentil soup.

Kitchari is considered a fasting food in India and is used to purify digestion and cleanse systemic toxins. Kitchari provides solid nourishment while allowing the body to devote energy to healing (Silver Lining).

Ayurveda believes that all healing begins with the digestive tract, and kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients (Silver Lining). The blend of rice and split mung beans or red lentils offers an array of amino acids, the building blocks of protein. Its mixture of spices is believed to kindle the digestive fire, the Ayurvedic description for your innate digestive power.


Richard A. Masla

This recipe serves 4 comfortably.


  • 1 cup split yellow mung beans or red lentils
  • 2 cups basmati rice
  • 2-3 cups chopped vegetables (your preference)
  • ½ tsp. turmeric
  • 1 Tbsp. ground coriander
  • 1 tsp. ground cumin or whole cumin seeds
  • ½ tsp. fennel seeds
  • ½ tsp. ground black pepper
  • 1 ½ tsp. ground basil leaf (optional)
  • 1/3 tsp. asafetida (Hing)
  • pinch of cayenne
  • 1 ½ tsp. salt (to taste)
  • 2 Tbsp. of Ghee (clarified butter) for lightly frying
  • Water

Cooking Instructions:

  • First, rinse the split yellow mung beans or red lentils thoroughly (3-4 times). Add 8 cups of water and bring to a boil. Then turn down to medium-low and cook for 10 minutes (or until the beans break up). Add more water if you would like a soupier consistency.
  • Rinse thoroughly 2 cups of basmati rice and add to the beans. You may now add 2-3 cups of assorted cut vegetables. Choose vegetables according to what is seasonal in your area and to support your dosha – vata, pitta or kapha. Cook for another 15 minutes, stirring regularly, while you work on the next step.
  • In a fry pan melt ghee (clarified butter) over medium flame and add only the seasoning seeds first (cumin and fennel). Let cook until light brown before adding the rest of the spices, then let cook for 1 minute or until brown. Add this to the beans and rice. Add salt at the end (salt to taste – you may want more than the recipe calls for). The consistency should be like a thick soup. (Add water if you need to.)
  • Cook for another 5-15 minutes, stirring regularly. Garnish with fresh grated ginger and/or cilantro if you like.

Health is a state of complete physical, mental and social well-being, and not merely the absence of disease or infirmity.

~World Health Organization, 1948



Leave a comment


  1. Nirasha says

    I love kitchari! I make it sometimes when I'm sick or after I travel. Good to read only a few treatments left! You are amazing Hollye!

    Sending you positive and healthful energy.


  2. Carrie says

    Thank you for sharing the recipe fir this dish…I've been talking to an Ayurvedic doctor in Santa Cruz about using nutrition as medicine in helping my medical problems-I'm going tonget the ingredients for this today and put the hubby to work in the kitchen! Thanks for sharing!

  3. says

    Couldn't be happier for you Hollye and can't wait to see your beautiful face back in Santa Barbara!!
    I'm going to try this recipe- I adore Indian food and a cleanse sounds like a good idea.


  4. Ann Gursey says


    You are the most amazing person! I have followed your every word on your journey, and
    am astounded by your vision, calm, growth and inspiration. You are the gold standard in setting examples. Fiight on, and enjoy every second of your re-entry'.

    You don't have to work hard to reboot or recreate. You are the recreation. I always tell my children that all of our challenges are all about the process. That we emerge better and stronger. Hollye, dear, you define that.

    Thanks for including us in your journey. So impressive.

    All good things,


  5. Merryl says

    Hi love,
    I did an Ayurvedic cleanse a few times here in SB and there is great support for this with wonderful treatments with Ayurvedic practitioners. Kitchari is delicious and i know you will love how nourishing it feels to eat this way.
    Miss you-

  6. Kim says

    Thank you for this recipe and all the best with the fast! Well, for the most part, you've made it through, Hollye. It's an enormous accomplishment!! You'll be home in no time and I can tell you're super excited. Get go'in!!!

    With love from a big fan,