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.
Prep time: PT20M
Cook time: PT40M
Total time: PT60M
Rating
4.56 stars (86 reviews)
Keywords
Khichidi, Kitchari, Kitcheri
Ingredients
½ cup split yellow mung beans
½ cup white basmati rice
2 tablespoons ghee, coconut or olive oil
1 inch stick of kombu
3 cups homemade vegetable stock (or water)
2 cups water
2 tablespoons coconut cream
1½ teaspoons cumin seeds
1½ teaspoons fennel seeds
½ teaspoon fenugreek seeds
¼ teaspoon black mustard seeds
1 tablespoon ginger root (freshly minced)
1½ teaspoons coriander powder
½ teaspoon turmeric powder
pinch of asafoetida
2 cups any mixed vegetables (such as butternut, zucchini, sweet potato, cauliflower)
fresh lime
fresh coriander
coconut yoghurt
sea salt (to taste)
Categories
Main
Stew
Cuisine
Ayurvedic
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 187 kcal
Carbohydrates: 22 g
Protein: 6 g
Fat: 10 g
Saturated Fat: 8 g
Sodium: 19 mg
Sugar: 2.75 g
Reviews
Judith Hoek on 2022-08-12 (5 stars): I made this in my pressure cooker. I cooked it for 6 mliutes on high pressure. It was creamy and delicious
Avia on 2022-03-16 (5 stars): Made this for dinner with green beans, pumpkin & baby spinach. It’s like a hug in a bowl, so comforting & restorative. I’ve had a cold which I can’t shake off & this meal made me feel nourished - thank you!
