How To Make Kitchari | Basic Ayurvedic Style Kitchari | Kitchari Recipe

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil reduces saturated fat while maintaining flavor.

split mung beans

🥗Healthier: red lentils

💰Cheaper: yellow split peas

Red lentils cook faster and are more affordable.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Using water is cost-effective and allows for flavor control.

seasonal vegetables

🥗Healthier: frozen vegetables

💰Cheaper: canned vegetables

Frozen vegetables are nutritious and convenient.

Rinse half a cup of split yellow mung beans and half a cup of white basmati rice under cold running water to get rid of excess starch.

Soak the rice and mung beans in cold water for around 15 to 20 minutes.

Heat a pot on medium-high heat and add 1 tablespoon of coconut oil.

Once the oil is hot, add 1 teaspoon of cumin seeds, 2 small sticks of cinnamon, and 2 cloves, mixing for around 10 to 15 seconds.

Add half a teaspoon of turmeric powder, 1 inch of finely chopped ginger, and half a teaspoon of roasted cumin seed powder, cooking for around 5 to 10 seconds.

Add the strained rice and lentils to the pot, cooking them in the oil and spices for around 3 to 4 minutes until they start to have a nice roasted smell.

After 4 minutes, add around 3 cups of hot water to the pot and wait for it to come to a bubble.

Reduce the heat to low, cover with a lid, and cook for around 35 to 40 minutes until everything is completely cooked.

At the 20-minute mark, check the consistency; it should be soup-like. If it's too thick or sticking to the bottom, add a little more water and mix, then close the pot again.

After 40 minutes, check the consistency of the kitchari; it should be cooked through perfectly. Ladle it into a bowl, garnish with cilantro, and add a squeeze of lemon for extra flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens