Kitchari for Postpartum Healing: Nourishing & Easy-to-Digest Ayurvedic Comfort Food
There’s a reason kitchari has been called the Ayurvedic elixir of life. In the tender days following birth, when digestion is weak, emotions are raw, and the body is recalibrating, kitchari steps in as a warm, nurturing balm for the new mama.
What Is Kitchari?
Kitchari (pronounced kich-uh-ree) is a traditional Ayurvedic stew made from mung dal, basmati rice, digestive spices, and ghee. It’s easy to digest, deeply nourishing, and soul-soothing—exactly what a postpartum body craves.
Why It’s Perfect for Postpartum:
Gentle on Digestion: Postpartum agni (digestive fire) is low. Kitchari strengthens it without overwhelm.
Balances Vata: Birth increases Vata (air + ether dosha), and kitchari grounds, moistens, and warms.
Rebuilds Tissue (Dhatus): The protein-rich mung dal and ghee rebuild the seven dhatus (tissues) from the inside out.
Deeply Comforting: In the swirl of new motherhood, kitchari offers sacred comfort in every spoonful.
Sacred Postpartum Kitchari Recipe
Ingredients:
½ cup split yellow mung dal
½ cup basmati rice
2 Tbsp ghee
1 tsp cumin
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp turmeric
Pinch of hing (asafoetida)
5-6 cups warm water
Sea salt to taste
Optional: chopped carrots, zucchini, or squash
Instructions:
Rinse mung dal and rice until water runs clear. Soak for 30 minutes if time allows.
Warm ghee in a pot. Add cumin, coriander, fennel, and hing; let sizzle.
Stir in turmeric, mung dal, and rice; toast for 1-2 minutes.
Add warm water, bring to boil.
Reduce heat, cover, simmer 30–45 mins until soft.
Add salt to taste. Drizzle with ghee before serving.
This isn’t just food—it’s medicine. Serve warm, with love, and a moment of stillness.
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