cleansing for pitta dosha

Cleansing for Pitta Dosha

The qualities or characteristics of Pitta are light, oily, sharp, hot, light, spreading, and liquid. It means that you most likely have a sharp intellect, healthy digestion, and appetite, and you like to get things done! When imbalanced you might experience, acid reflux, become a workaholic, judgmental, overly critical, headaches and loose bowel movements. In Ayurveda, we have a saying, “Like increases like; opposites balance.” So if you go on a Pitta balancing cleanse, you need to make sure that you balance yourself with the opposite qualities like cold, bitter, heavy, astringent, and sweet.

Drink lots of warm water or this special herbal tea throughout the day: Mix 1/2 teaspoon each of fennel and coriander seeds, put in 8 cups of water, bring to a boil and letting it steep for 20 minutes. Strain, fill in a thermos, and drink throughout the day, especially a bit after a meal. This will help you with your digestion and also flush out Ama (toxic build-up) from your system.

Go for 1-3 days on a Pitta Cleansing diet. You can do this for one day a week or three days a month or up to 5 days. Best is to only eat this special Kitchari for this time to reset your digestion.

Kitchari for Cleansing Pitta Dosha

Ingredients

1 cup organic white basmati rice
1 cup organic split yellow mung dhal (soak overnight)
5-7 cups water (depending on how soupy you like this)
4 tablespoons ghee
1/2 tsp ground cumin
1 tsp ground coriander seed
½ tsp turmeric
1 tsp fresh minced ginger
¼ – ½ tsp salt
Cut any of these vegetables: green beans, carrots, parsnip, burdock root, leafy green vegetables, zucchini, broccoli (but no bell pepper, mushrooms, tomatoes, eggplant)
Optional: fresh cilantro

Directions

  • Wash rice and dhal until clear. Make sure you soak the dhal overnight.
  • Heat large pot on medium heat, add the ghee, cumin, coriander, turmeric and ginger, Stir for a moment until fragrant.
  • Stir in the mung dhal and quinoa and stir very well.
  • Pour in the 7 cups of water and the salt, cover and bring to a boil. Let boil for 5 minutes.
  • Optional: add cut vegetables.
  • Turn down the heat to very low, cover and simmer gently for 30 – 35 minutes, till rice and dhal are soft.
  • Serve it with a bit of Ghee and fresh cilantro. You can squeeze a bit of lime juice over it to taste.