top of page

Purvakarma Ayurvedic Recipes

The initial stage of Panchakarma therapy is called Purvakarma. You will have greater results from the Panchakarma experience if you follow the Purvakarma directions. However, if you are not able to begin all the preparation at home, please simply begin to eat a healthy vegetarian diet.


Ghee (Clarified Butter)



  • Organic, unsalted butter


  • Place butter in a pan on medium-low heat to simmer. The butter may look cloudy with foam at the top. Do not stir the cooking butter

  • Continue simmering for 20-30 minutes until you see the particulates sink to the bottom of the pan and the foam settle at the top. The butter will clarify

  • Wait until liquified butter turns a clear amber color and remove from heat

  • Let cool and then strain through a cotton cheesecloth. Store in a glass jar


Kitchari (combination of Dal and Rice)

Kitchari is easy to digest meal which is a mainstay in the Panchakarma cleansing diet. Kitchari provides solid nourishment while allowing the body to devote energy to healing. A kitchari mono-diet helps to align your digestive enzymes. You can safely subsist on kitchari anytime in order to build vitality and strength as it helps balance all three doshas: for restless vata, the warm soup is grounding; for fiery pitta, its spices are calming; and for chilly kapha, it provides healing warmth.


Kitchari is a combination of the following Organic Yellow Split Mung Dal recipe and the Organic Basmati Rice recipe. 

I suggest that you cook your meals daily, freshly cooked foods are best for health and healing. If you do not have a lot of time to cook daily I suggest that you make the dal recipe every 2 days and prepare the rice and vegetables fresh daily. 1/3 cup of rice is a good quantity for one person. Serve the hot dal over the basmati rice, add some ghee, and garnish with fresh cilantro and grated ginger. Bon Appetit!


Organic Yellow Split Mung Dal

A delicious soup that can be prepared in as little as 30 minutes. You may add any vegetables you like to the dal (carrots, spinach, sweet potato, asparagus, green beans, etc.). You can also make this soup with organic red lentils. 


Serves 3-4 persons


  • 7 cups of boiling water

  • ½  cup yellow split mung beans

  • 1 tablespoon ghee

  • ½ teaspoon ground cumin 

  • ½  teaspoon turmeric

  • ½ teaspoon asafetida

  • 2 teaspoons basil leaf

  • 1 ½ teaspoons ground coriander 

  • 2 bay leaves

  • 3 cups vegetables - diced (sweet potato, asparagus, zucchini, yellow squash, peas)

  • 1 teaspoon Himalayan salt - to taste

  • Grated ginger

  • Chopped cilantro


  • Boil 7 cups of water in a medium pot

  • Add beans, ghee, and spices; medium boil for 15 minutes, or until the beans disolve

  • Reduce heat to keep at slow boil until the beans are tender, add the vegetables

  • Cook for another 10-15 minutes

  • Garnish with fresh chopped cilantro and grated ginger


Organic Basmati Rice and Vegetables

Serves 4-6 persons (prepare 1/4 recipe for 1 person)


  • 1 cup rice                              

  • 2 cup water

  • 1 1/2 cups fresh organic vegetables

  • 1 teaspoon salt

  • ¼ teaspoon of asafetida

  • ¼ teaspoon coriander powder

  • 1 tablespoon ghee


  • Rinse rice and drain

  • Combine water and ghee in a small saucepan; Bring to a boil

  • Add rice, 1 1/2 cup of organic vegetables, spices. Reduce heat to low and stir. Boil uncovered for 1 minute

  • Reduce heat to simmer and cover tightly; steam rice for 15 minutes


Whole Cumin, Coriander, and Fennel Tea

Helps maintain healthy digestion, absorption, assimilation, and elimination. Good for all three doshas and suitable for all ages.



  • 1 teaspoon cumin

  • 1 teaspoon coriander

  • 1 teaspoon fennel       

   You may also add several slices of fresh ginger 


  • Boil for 30 seconds in 4 cups of water

  • Steep for 10 minutes

  • Strain and drink throughout the day

bottom of page