Kitchari is a traditional Ayurvedic dish that has been enjoyed in India for centuries. This simple, yet nourishing meal is made by cooking together rice, mung beans, and a variety of spices and vegetables.
Prep Time 20 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr
Course Breakfast, Main Course
Cuisine Ayurveda, Indian
Servings 4people
Calories 219kcal
Equipment
1 Weighing scales
1 Mixing bowl
1 Strainer
1 Chopping board
1 Chefs knife
2 Saucepan - medium size
1 Wooden spoon
2 Serving bowl
Ingredients
Step 1: Rice & Lentil Base
10mlCoconut oil
0.5gTurmeric powder
3gSea salt
100gBasmati rice
50gSplit yellow lentils
1000mlWater - filtered(approx.)
Step 2: Temper Spices
10mlCoconut oil
1teaspoonYellow mustard seeds
1teaspoonCumin seeds
4eachCurry leaf
50gOnions(fine dice)
10gGarlic(minced)
10gGinger root(minced)
250gTomato - plum(diced)
1teaspoonRed chili powder - Indian
1teaspoonCoriander powder
1teaspoonFenugreek seeds
½teaspoonCinnamon powder
½teaspoonFennel seed
¼teaspoonCardamom powder
⅛teaspoonAsafetida(optional)
Step 3: Herbs & Seasonings
½teaspoonBlack pepper(to taste )
10gCoriander(chopped)
½eachLime(to taste)
Method
Assemble all ingredients: weigh out all spiced and vegetables.
Wash the rice and lentils until the water runs clear.
Step 1: Rice & Lentil Base
Heat the 10 ml Coconut oil in a heavy-bottomed saucepan over medium heat.
Add the washed 50 g Split yellow lentils and 100 g Basmati rice, and toast gently for 1 minute in the saucepan. Add the 0.5 g Turmeric powder3 g Sea saltand 1000 ml Water - filtered.
Bring everything to a boil, then reduce the heat to low. Cover the pot and simmer the kitchari for about 20 - 30 minutes.
If you notice that the liquids are completely absorbed by the rice and beans, add more water and stir to incorporate.
When rice and lentils are cooked, break them up by whisking for 10-20 seconds.
Step 2: Temper Spices
Add 10 ml Coconut oil to a heavy-based saucepan, add 1 teaspoon Yellow mustard seeds1 teaspoon Cumin seedsand 4 each Curry leaf. Toast until the mustard seeds pop.
Add the 50 g Onions and saute for 3 minutes until soft, add the 10 g Garlic and 10 g Ginger root, followed by the 250 g Tomato - plum. Cook on a gentle heat until the tomatoes are saucy.
Next add the spices; add the 1 teaspoon Red chili powder - Indian, 1 teaspoon Coriander powder, 1 teaspoon Fenugreek seeds, ½ teaspoon Cinnamon powder, ½ teaspoon Fennel seed, ¼ teaspoon Cardamom powder, and ⅛ teaspoon Asafetida.
Cook out the spices for 1-2 minutes and then add the cooked rice and lentils into the pan. Mix everything together well and check the seasoning.
Finish with ½ teaspoon Black pepper, 10 g Coriander, and ½ each Lime juice squeezed.