Kitchari Recipe

 

Kitchari is a simple meal that’s easy to digest and full of nutrients, making it a staple in Ayurveda for enhancing agni and helping the body detox. In fact, kitchari is a cornerstone of most Ayurvedic detox programs. 

Kitchari is also considered a Sattvic dish, which means it balances all three doshas and promotes peace and steadiness in the mind.

Enjoy kitchari whenever you want to enhance your digestive strength, promote gentle detoxification, or when you just need a warm, comforting meal. 

Kitchari Recipe 

Ingredients

  • 1 cup white rice 

  • 1 cup lentils (dal) 

  • 1/ small onion (chopped finely) (optional: onion can be slightly rajasic so if you’re looking to make a completely sattvic meal, omit the onion)

  • 1 large carrot (chopped)

  • 1 medium head of broccoli (chopped)

  • 1 medium zucchini (chopped)

  • 1/2 inch ginger (chopped)

  • 1 Tbsp turmeric 

  • 1 Tbsp curry powder 

  • 1/2 Tbsp cumin

  • 1/2 Tbsp garam masala 

  • 1 tsp fennel seeds

  • 1 tsp black mustard seed 

Instructions 

  • Rinse the lentils and rice 

  • Add 3 Tbsp ghee to a pot over medium-low heat and allow it to melt 

  • Add the fennel and mustard seeds to the ghee, and toast until the mustard seeds start to pop 

  • Add in rest of the spices (turmeric, curry, cumin, garam masala) and stir to mix

  • Next, add the chopped onion and ginger and cook until the onion is translucent 

  • Add in your rice and dal lentils and mixing well with the herbs and onion

  • Add 6 to 8 cups of water to the pot and bring to a boil, then reduce to a simmer for about 30 to 40 minutes

  • At around 40 minutes add the veggies and continue to simmer for another 15 to 20 minutes (adding more water as needed) 

  • Add salt to taste, and if you like, a squeeze of lemon or lime, and enjoy!

Makes 6 to 8 servings 

Notes:

There are several modifications you can make to the classic kitchari recipe. For example:

  • Grains: while white basmati rice is the classic choice due to its easy digestibility, you can switch out rice for quinoa, millet, or any other grain you prefer. 

  • Lentils: classic kitchari calls for dal (split yellow lentils), but you can choose any type of lentil you like, or mung beans. The key is to keep your beans small so they’re easily digestible, the larger the bean the harder it is on digestion. 

  • Spices: Any warming spice will work in kitchari, the spices in this recipe are just an example of some of the warming spices used in Ayurveda, but some other examples include cardamom, cloves, cinnamon, and coriander. 

  • Vegetables: You can feel free to add any type of veggie that you like to your kitchari. If you’re using this dish to enhance agni then you’ll want to stick to lighter veggies that are easier to digest, but if you want to make it more of a comfort dish feel free to add more root veggies.

 
Emily Ziedman1 Comment