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This dish has officially gone into rotation once a week in our house. It’s one that I leave 100% to my husband because he does such an amazing job with it.

Kitchari, also called Kichdi, is a dish I grew up with. My mom’s version is quite different than this one, but I love both the same. It is such a nourishing and healthy plant-based meal and you will probably find as many versions of this as you will of a basic tomato sauce recipe. Each household has their own spin on it, but the basic ingredients remain the same – rice, lentils (traditionally split moong dal) and spices. You can stop there or add vegetables, which Johann loves to do. Finish it off with some plain yogurt (dairy or plant-based) and some fresh cilantro.

Even though kitchari has been around for thousands of years, it has gained immense popularity with the renewed interest in Ayurvedic medicine. Ayurveda is the ancient (about 5000 years old) system of holistic medicine that originated in India. It is said to be the oldest system of medicine that has inspired all others.

Ayurvedic kitchari cleanses are seen all over the internet right now. They are a wonderful way to reset your digestive system and interestingly enough, growing up, we were often given kitchari when we weren’t feeling too well.

It is also one of the first solid foods given to babies in India because of its easy digestibility and incredible nutritional value.

I will be posting more process photos soon, but for now, I hope you give this recipe a try! It’s the perfect one pot meal and great for your digestion and immune health!

Kitchari (Spiced Indian Lentils and Rice)

admin This dish has officially gone into rotation once a week in our house. It’s one that I leave 100% to my husband because he does such an amazing job with… Main Dishes rice, lentils, indian recipes, one pot meals European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Ingredients:

• 1 cup split moong dal
• 1 cup white or brown basmati rice
• 6 cups water
• 1 Tbsp ghee (clarified butter) or coconut oil/avocado oil for vegan
• 1 inch fresh ginger, grated
• 1/4-1/2 tsp Himalayan sea salt
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp cumin seeds
• 1/2 tsp black cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• Pinch hing (asafoetida)
• 2 cups vegetables (carrots, zucchini, mustard greens, dandelion greens, asparagus, sweet potato, kale, spinach)
• Chopped cilantro to garnish (optional)
• Yogurt (dairy or plant-based) to garnish (optional)

Instructions

Instructions:

1. Soak rice for 30 minutes and then rinse in cool water 4-5 times. Drain and set aside.
2. Rinse split moong dal under cool water. Drain and set aside.
3. Heat ghee/oil in a medium to large pot on medium-low heat. Add all spices, but not salt. Sauté on medium-low until seeds start popping.
4. Add dal and rice and stir to coat in spices.
5. Add water, bring to a boil, lower heat and simmer for about 20 minutes.
6. Add vegetables and cook for 10 minutes longer. Put vegetables that require more time like carrots, sweet potato and kale first. Then other vegetables like zucchini and spinach towards the end. Use whatever blend of vegetables you prefer, but we found the ones recommended in ingredients to be the best taste wise. 
7. Add salt to taste.
8. Serve with chopped cilantro and yogurt if desired.

*This version of kitchari is heavy on the spices because that's how we like it, but you can use a smaller quantity at first and see how you like it and then adjust more or less the next time you make it.