kitchari

Learn how to make kitchari, a traditional ayurvedic recipe that is gentle on digestion, packed with fiber and flavor, and great for balancing out your doshas.

Kitchari Recipe

coconut oil

brown mustard seeds

fennel seeds

cumin seeds

fenugreek seeds

turmeric

ginger

coriander

cumin

sea salt

black pepper

garlic

onion ((or shallot))

split mung bean dahl ((or golden lentils))

white basmati rice

vegetable broth

water

bay leaves

Cilantro & coconut yogurt to garnish ((if desired))

Heat the oil in a large stockpot or dutch oven. Once melted, add the spices. Cook the spices in the oil until they start to become quite aromatic, about 2 - 3 minutes. From there add the garlic and onion/shallots and cook another 2 minutes or so.

Add the beans, rice and veggies and give it a quick stir to ensure the spices are evenly coating the rest of the ingredients. Pour in the liquids and stir in the bay leaves.

Bring the mixture to a boil, then reduce to simmer and cover and cook for about an hour. Remove the lid, give the mixture a good stir and add a touch more liquid if desired.

When ready to serve, portion out between bowls. Top with cilantro and coconut yogurt if desired.

https://content.jwplatform.com/videos/dttUgK0V.mp4

Learn how to make kitchari, a traditional ayurvedic recipe that is gentle on digestion, packed with fiber and flavor, and great for balancing your doshas.

How to Make Kitchari: Gut Healing & Anti-Inflammatory

A traditional Ayurvedic kitchari recipe, balancing to all doshas. Comforting, nourishing, delicious – and supportive ofdigestive health. Note prep time is 20 minutes but recipe requires a one hour soaking of the rice and lentils.

How to make Kitchari – an Ayurvedic healing meal

yellow mung beans

ghee, coconut or olive oil

kombu

vegetable stock (or water)

coconut cream

black mustard seeds

ginger root (freshly minced)

coriander powder

turmeric powder

asafoetida

vegetables

lime

coconut yoghurt

sea salt (to taste)

Combine mung beans and rice in a large bowl, cover with water, let soak for one hour, then drain and rinse.

Prepare vegetables by peeling and chopping them up, set aside.

Heat coconut oil or ghee over medium heat, in a heavy-bottomed pot. Add cumin, fennel, fenugreek and black mustard seeds and cook for a few minutes to release aromatics, and until the mustard seeds have popped. Add the rest of the spices and stir to combine.

Add rice and mung beans, stir well and let cook for a moment.

Add all other ingredients, cover and bring to a boil, then reduce to a low heat. Simmer for about 35 minutes, stirring frequently.

Check the pot periodically as the rice swells and may stick to the bottom. Add more water if you want a soupier consistency, and simmer longer to get a thicker stew.

Once cooked, discard the kombu, and serve with fresh coriander chopped and folded through, a drizzle of fresh lime juice, spoon of coconut yoghurt and sea salt to taste if you used water rather than stock.

https://embed.mediavine.com/videos/zkm58ggaomniiyowcxjw

How to make kitchari for your seasonal kitchari cleanse.

Making kitchari for your seasonal kitchari cleanse

Delicious, easy, Ayurvedic-inspired kitchari that’s Instant Pot friendly! Comforting, nourishing, and infused with warming spices. Just 1 pot and 30 minutes required!

Easy Kitchari (Instant Pot Friendly!)

Tbsp coconut oil

mustard

½ Tbsp finely chopped fresh ginger

carrot, halved lengthwise, thinly sliced

basmati white rice

tsp cardamom

tsp garam masala

tsp cumin

tsp ground turmeric ((plus more to taste))

tsp sea salt ((plus more to taste))

light coconut milk ((optional //

coconut aminos ((optional // for depth of flavor))

Cilantro

Lemon or lime juice

kale

potatoes

Naan ((or gluten-free))

Green curry paste

In a 6-quart (or larger) Instant Pot, turn the SAUTÉ function to LOW (on the Duo Nova model, do this by pressing the sauté button a couple of times or until the screen reads “low”). Once hot, add coconut or avocado oil (or coconut milk if oil-free), press “CANCEL”, and then add cumin seeds and mustard seeds and stir until toasted and fragrant (the residual heat after pressing “CANCEL” will toast them without burning).

Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine.

Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 4 minutes (it will take about 5-10 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, let the steam release naturally for 10 minutes, then manually release any remaining pressure. If in a hurry, you can carefully quick release.

Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for overall flavor, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.

We like to garnish with fresh cilantro and lemon or lime juice and serve with steamed or roasted vegetables (sweet potato is a favorite!), naan, and homemade green curry paste.

Best when fresh. Leftovers will keep in the fridge for 3-4 days or in the freezer for 1 month. Reheat on the stovetop, stirring frequently, until warmed (add more water or some vegetable broth as needed if dry).

INSTANT POT

SOAK MOONG DAL: Add moong dal to a large mixing bowl and cover with water by at least 2 inches. It will expand as it soaks. Soak for 12-24 hours, then drain and set aside.

Heat a large rimmed skillet over medium heat. Once hot, add coconut or avocado oil (or coconut milk if oil-free) and whole cumin seeds and mustard seeds. Toast for ~30 seconds or until fragrant, being careful not to burn.

Add all remaining ingredients except coconut aminos — so ginger, carrot, rice, moong dal, cardamom, garam masala, cumin, turmeric, sea salt, water, and light coconut milk (optional // if omitting coconut milk, sub more water). Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes or until moong dal is tender.

Optionally, add coconut aminos for depth of flavor and stir. Taste and adjust flavor as needed, adding more salt for saltiness, coconut aminos for depth of flavor, cumin for smokiness, or garam masala for warming/clove flavor.

STOVETOP

https://www.youtube.com/watch?v=BE5ZmgvouMk

Delicious, easy, Ayurvedic-inspired kitchari that’s Instant Pot friendly! Comforting, nourishing, and infused with warming spices. Just 1 pot and 30 minutes required!

Full Recipe: https://minimalistbaker.com/easy-kitchari-instant-pot-friendly/

Kitchari (also known as khichuri, khichri, or khichdi) is a dish with ancient roots in India. It means “mixture” and the dish is known for containing two main ingredients: rice and lentils (often moong dal). In Ayurvedic medicine, kitchari is known for aiding detoxification and balancing the three doshas.
 
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Easy Kitchari (Instant Pot Friendly!) | Minimalist Baker Recipes

Kitchari, also called Khichdi, is a traditional Ayurvedic dish made with a mixture of yellow split mung beans, Basmati rice, and spices.

Kitchari

moong dal (split mung beans)

Basmati rice

ghee

cilantro

In a medium bowl, combine the rice and moong dal. Pour enough water to cover the mixture and soak for 15 minutes. After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.

Warm the oil or ghee on medium-low heat in a medium pot. Carefully add the cumin seeds and let them cook for about a minute until the seeds start to brown and become fragrant. Add the ginger and ground turmeric.

Add the rice and dal mixture into the pot. Season with sea salt and black pepper. Stir and add the 4 cups of water.

Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer for 30 minutes, uncovered, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy.

Taste the kitchari to make sure the texture is soft.  If not, you may need to let it cook a little longer. Turn off the heat and adjust the seasoning, if needed, and stir again. Serve or cool down completely and refrigerate in a sealed container for 3 days.

https://content.jwplatform.com/videos/YMbMGXzb.mp4

Kitchari, also called Khichdi, is a traditional Ayurvedic dish made with a mixture of yellow split mung beans, Basmati rice, and spices. This recipe is easy to make, authentic, and one I grew up eating in my mother’s kitchen.

Khichari is a very wholesome Indian one-pot meal made from rice, vegetables, and lentils. It&#x27;s easy to make, healthy, and very tasty.

Khichari - an Indian One-Pot Meal

tbsp coconut oil oil

tsp fenugreek seeds

tsp black mustard seeds

Ginger, 1 thumb-sized piece

chili

salt

yellow lentils (moong dal)

(basmati) rice

If you like: fresh coriander, (coconut) yogurt, some soy sauce

Wash the lentils and rice (you can do...

Wash the lentils and rice (you can do that in a colander at the same time) until the water is quite clear.

Peel the ginger and grate it finely.

Now prepare the vegetables: wash them, peel them...

Now prepare the vegetables: wash them, peel them if necessary, and cut them into small pieces.

Heat oil in a saucepan and fry the...

Heat oil in a saucepan and fry the whole spices (cumin, fenugreek, and mustard seeds) and the pinch of asafoetida for about half a minute. Be careful not to burn them.

Add ginger, chili, turmeric, and pepper. Stir and...

Add ginger, chili, turmeric, and pepper. Stir and sauté for a few seconds. If you are using tomatoes for your khichari, add them now and fry them as well, for about two minutes.

Now add rice, lentils, vegetables (if you use...

Now add rice, lentils, vegetables (if you use some spinach: add it towards the end of the cooking time), water and salt.

Stir and simmer on low heat for about...

Stir and simmer on low heat for about 35 minutes. Check in between and stir so that nothing burns. The consistency of your khichari shall be like porridge.

If you like, cut fresh coriander and add...

If you like, cut fresh coriander and add it at the end of the cooking time.

Sometimes I like to serve (coconut) yogurt with...

Sometimes I like to serve (coconut) yogurt with khichari. And definitely some soy sauce and sometimes Tabasco as well. I love the salty and sour aroma with lentils.

My great grandmother&#039;s kitchari is easy, vegan, and gluten-free. This one-pot Indian rice-lentil porridge is healthy, needs just 45 minutes, and great for a cleanse!

coconut oil (substitute ghee if not vegan)

mustard seeds

ginger (grated, substitute 1 teaspoon ginger paste)

rice (see notes)

moong dal (substitute split mung beans)

water (see notes for adjustment)

salt (adjust

cilantro (for garnish)

Prepare rice

Rinse the rice and mung dal separately 2 to 3 times, until the water runs mostly clear.

Sauté spices

In a medium pot or deep skillet, heat the coconut oil over medium heat. Add mustard seeds (if using), cumin seeds, and ground coriander. Cook for 30 seconds, stirring often, until fragrant.

Boil rice and lentils

Stir in grated ginger and turmeric, and cook for another 30 seconds. Add the mixed vegetables and cook for 1 to 2 minutes.

Add the rinsed rice and mung dal to the pot along with 5 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes.

Season

Check the consistency (see Notes). The kitchari should be soft and porridge-like. Season to taste with more salt if needed. Garnish with chopped cilantro and serve warm.

Ive made this recipe twice over the past week as ive come down with the flu, and it is truly so simple, homely and delicious. Ive tried split moong and rice as well as split moong with white quinoa and enjoyed both versions throughly.  I also opted to add in fennel seeds as well as two cloves of garlic and it perfectly suited my tastes. Thank you for sharing this great recipe!

Hello Shruthi,
Thank you for this lively recipe.
Can you tell me if the nutritional values are for the whole recipe or a serving and how much would the serving be.

Thank you for the recipe. I’ve made it a few times now. Everyone loves it. Question. Can I use frozen veggies? I generally buy fresh but I was gifted some frozen veggies and want to use them up. I have sweet potato, cauliflowers flower and peas. Thank you

Excellent!! It’s delicious. Thank you!! I love the flavor &amp; simplicity! I used kale, zucchini &amp; carrots and cooked in the Insta Pot. I already went back to the store to stock up spices for another batch. Thank you so much for the recipe &amp; inspiration!

Hi , this is a great recipe but calls for way too much water. Comes out watery every time &amp; I even used less water than it states.

Very delicious and super easy to make!  I grew up with my mom's Indian cooking and missed this comforting dish when she stopped cooking due to dementia. It was nice to make it for her tonight! Thank you for sharing:)

Thank you Shruti! This Kitchari was so easy to prepare and sooo delicious. I did add a little garlic and some green onion.
Thank you for all the tricks and the guidance of options to add or subtract.

https://content.jwplatform.com/videos/s05KAZ41.mp4

Kitchari is a rice-lentil porridge that follows Ayurvedic principles - an easy, healthy and convenient dish that comes together in just 45 minutes. Perfect for weeknight dinners and make ahead!

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Top 6 kitchari recipes from across the web

The most viewed kitchari recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed kitchari recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine