The Best Kitchari Recipe | Ayurvedic | Vegetarian

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.

Mix rice and lentils in a bowl.

Rinse rice and lentils under cold running water three times, ensuring no grains are wasted when draining.

In a saucepan, heat a lot of ghee over medium heat.

Add cumin seeds to the ghee and sauté for about 15 to 20 seconds.

Add fenugreek seeds and black mustard seeds, tilting the pan to help the mustard seeds crackle.

Keep a lid handy to protect from splattering mustard seeds.

Once the crackling stops, add fresh garlic and sauté until it turns light brown.

Add asafoetida and curry leaves, breaking each curry leaf into two to enhance flavor.

Add ground turmeric and sauté for about 10 seconds until the mixture turns yellow.

Add the soaked rice and lentils to the mixture and mix well with some salt.

Sauté the rice and lentils for a couple of minutes until coated with ghee and spices.

Add water to the rice and lentil mixture, mixing well.

Bring the mixture to a boil over medium heat.

Once boiling, reduce the heat to simmer and cover the pot.

Cook for 25 minutes until the rice and lentils are cooked.

Use the back of a spoon to smash the mixture, indicating it's ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens