SERVES 3-4 : EASY
PREP TIME : 1-2 HOURS
COOKING TIME : 50-60 MINUTES
DOSHIC EFFECT + AGGRAVATES - BALANCES
- Vata - Pitta - Kapha
1 cup medium grain rice
14 cups of water
1/2 teaspoon cumin seeds
1/2 teaspoon ajwain seeds
1/2 teaspoon salt
Soak rice for 1-2 hours in water
Rinse rice until water is clear, add approx. 14 cups of water into a heavy bottomed pot and bring to boil.
Once boiled cook until it gets to a very fine, smooth structure and the rice is almost completely dissolved. Could take an hour or more.
10-15 minutes before it's done, add the crushed cumin seed, ajwain seed, and rock salt.
After cooking, you can keep the kanji in a thermos so it is hot and ready to eat whenever you are hungry (kanji can be taken any time of day when you are hungry).
KANJI: A staple during any detox program or to strengthen Agni
Kanji is a well-cooked rice soup that is very easy to digest and used often during Panchakarma programs, detoxifying and cleansing regimens or even if you're feeling flat and heavy. It is great for short-term diet to quickly clear undigested food from the system. (A day of Kanji or even a meal of Kanji can have such a positive impact on the body and can work wonders for any stomach discomfort or eating mistakes).
KANJI = AYURVEDIC DETOX
According to Ayurveda, fasting is an effective way to kindle the digestive fire (Agni), eliminate toxins (ama) from the body and mind, and improve energy. It also makes the body light, improves mental clarity and preserves overall health.
The wonderful thing about Kanji is due to its easily digestible qualities it allows the body to put a lot more energy into healing and clears the 'memory' of digestive disorders or any other concerns effectively.