Kitchari is an easy to digest cleansing ayurvedic recipe. The main ingredients are rice and mung beans, with  a variety of spices and vegetables added. Its considered to purify the digestion and cleanse the body of toxins.
Kitchari fasting is a mono diet, where the body receives a limited amount of foodstuffs and therefore needs to produce less digestive enzymes. The work of the digestive system is eased, allowing for greater healing and cleansing to occur.

The main ingredients

Most Ayurvedic kitchari recipes use basmati rice as its okay for all 3 dosha types Vata, Pitta, and Kapha.  Brown rice may also be used but not white rice.
Mung bean, either whole or split (green or yellow), another bean appropriate for all three doshas is red lentils.
You can find hundreds of different kitchari recipes but here is one recommended for a yogic diet…

Mungbeans and Rice with Veggies (Recipe from Yogi Bhajan)
4 quarts water
1 cup mung beans, sorted and rinsed well
2 medium onions, chopped
2" piece gingerroot, peeled and finely chopped
2 teaspoons turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
3/4 teaspoon cumin seeds
2 teaspoons curry powder or garam masala (optional)
2 tablespoons minced garlic
6 cups chopped assorted vegetables (celery, chard, broccoli,
   carrots, cauliflower, mustard greens... whatever you like)
1 1/4 cups basmati rice, sorted and rinsed well
2 tablespoons butter or ghee (optional)
salt, tamari soy sauce or Bragg Liquid Aminos to taste

Bring water to boil in a 6-quart soup pot.

Add mung beans and cook at a light boil, uncovered.

Add onions and ginger as they are prepped. Add spices.
When beans begin to split open add garlic, vegetables and rice.

Cook 15-20 minutes over medium-high flame, stirring occasionally, and more as it thickens. Add butter or ghee and season with salt, tamari or Braggs.
Remove from heat and let it sit another 15 minutes (it will thicken up a little more).