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Kitchari

Updated: Jan 1



My colleague Angie gave me this recipe years ago when I was feeling not so great. She assured me it was just what I needed, as she said “to nourish my soul”. It turns out she was right – kitchari (which means mixture) always makes me feel better… perhaps I was Indian in a precious life! 

Serves 4 

 

1/2 cup basmati rice 

1 cup mung dal (yellow or red split lentils) 

4 cups water 

1 tablespoon ghee (or coconut oil) 

1/2 teaspoon black mustard seeds 

1/2 teaspoon cumin seeds 

1/2 teaspoon fennel seeds 

1/2 inch ginger root, peeled and finely chopped or grated 

1 teaspoon turmeric powder 

1 teaspoon black pepper 

1/2 teaspoon coriander  

1/2 teaspoon ground cumin  

1/2 teaspoon ground cinnamon 

Handful of fresh cilantro leaves 

1 1/2 cups assorted cooked vegetables, optional (Spinach, zucchini, sweet potato, cauliflower) 

 

Rinse and strain the rice until the water runs clear. Rinse and strain the mung dal beans until the water runs clear. Set aside.  

 

In a large pot over medium high heat, heat the ghee or oil. Add the black mustard seeds, cumin, fennel, and toast until the mustard seeds pop, about 1 minute. 

 

Add the ginger, turmeric, black pepper, coriander, cumin, and cinnamon, and stir another minute.  

 

Add in the rice and beans. Add in the 4 cups of water and bring to a boil and reduce to a simmer. 

 

Cook, covered about 45 minutes - one hour, until the beans and rice are soft and the kitchari has a porridge like consistency.  Add in cooked vegetables, if desired.  

 

Serve warm with fresh cilantro on top, if desired 

 

 

 

 

 

 


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