INDIVIDUALIZED HEALING THROUGH HOLISTIC WELLBEING.
Method
Rinse millet and mung dal together and until water runs clear.
In a pot, warm ghee over medium heat.
Add mustard seeds and allow them to pop.
Add cumin and ginger and stir until fragrant.
Add turmeric, coriander, black pepper (and optional cayenne if using).
Add millet and mung dal, stirring to coat in spices.
Add vegetables (except greens) and 4 cups hot water.
Bring to a boil, then reduce heat and simmer 25–30 minutes, stirring occasionally. Add more hot water if needed — a slightly looser consistency is preferable for Kapha balance.
Add greens at the end.
Finish with a squeeze of fresh lemon before serving.
This Millet Spring Kitchadi is a light, cleansing, Kapha-reducing dish, ideal for spring or periods of heaviness and stagnation. Millet and mung dal provide easily digestible protein and grounding nourishment, while bitter greens and warming spices stimulate Agni, support digestion, and reduce Kapha accumulation. Ghee is used sparingly as a carrier for spices, keeping the dish light and easily digestible. Lemon added at the end supports detoxification and adds bright, digestive lift.
Use high-quality, organic ingredients whenever possible. Millet and yellow split mung dal should be whole and rinsed well.
V-/K-/P+
Vata:
The dish is light and easy to digest; it does not overly stimulate Vata. The grounding properties of millet and mung dal support stable digestion without increasing dryness.
Adjustment: Use more ghee to add moisture to recipe.
Kapha:
The dish is designed to reduce Kapha. Warming spices, bitter greens, and lemon help clear heaviness and support metabolism.
Adjustment: Use minimal ghee, cook vegetables lightly, and increase spices for stronger Kapha reduction if needed.
Pitta:
Warming spices can increase heat. Moderate spices and reduce black pepper if Pitta is high to maintain balance. Lime can be used in place of lemon as it is more cooling.
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