In a world full of food trends, detox teas and superfood fads, Ayurveda quietly holds its ground. One of its most time-honoured recipes? Kitchari—a warm, spiced one-pot wonder that yogis have turned to for centuries to nourish, restore, and reboot.
Kitchari (pronounced kich-uh-ree) is a simple, complete protein dish made from rice and lentils. But don’t let its modest ingredients fool you. In Ayurvedic medicine, it’s revered for its digestive ease and deep healing properties. Whether you’re recovering from illness, transitioning seasons, or just need a reset, kitchari is your gut-friendly go-to.
This isn’t just ancient wisdom. Modern wellness experts and nutritionists increasingly recommend food that’s easy to digest and nutritionally balanced—exactly what kitchari offers. With spices like cumin, fennel and ginger gently warming the digestive fire (agni), this dish helps calm inflammation, regulate energy, and even reduce decision fatigue about what to eat.
In Australian Yoga Journal Issue 53, Ayurvedic expert and wholefood advocate Lorien Waldron shares her classic kitchari recipe—a foundational blend that’s quick to make and endlessly adaptable. It’s a bowl of comfort that honours your body and the seasons, whether you’re winding down after winter or waking up your digestion come spring.
Pair it with some seasonal steamed veggies or a light green chutney, and you’ve got a sattvic, soul-hugging meal that’s as grounding as it is satisfying.
💡 Want to try Lorien’s full recipe and learn more about Ayurvedic nourishment?
Australian Yoga Journal – Issue 53 (Mastering Mindfulness) July 2017
