Kitchari Recipe

A bowl of kitchari topped with yogurt, cilantro, and limes, with a spoon in it, with a bowl of kitchari and a bowl of cilantro in the background

This kitchari recipe is full of flavor, great for your gut health, and healing for your mind and body. It's a staple of Ayurvedic eating, and easy to make.

Course Entree

Cuisine Indian

Keyword ayurvedic recipes, kitchari cleanse, kitchari recipe, moong dal, mung daal, mung dal recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 343kcal

Ingredients

2 tablespoons coconut oil
2 teaspoons brown mustard seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
2 teaspoons fenugreek seeds
2 teaspoons turmeric
2 teaspoons ground ginger
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon chopped garlic (about 2 - 3 cloves)
1/2 cup chopped onion (or shallot)
2 cups split mung bean dahl (or golden lentils)
1 cup white basmati rice
3 - 5 cups chopped vegetables*
4 cups vegetable broth
4 cups water
2 bay leaves
Cilantro & coconut yogurt to garnish (if desired)

Instructions

Heat the oil in a large stockpot or dutch oven. Once melted, add the spices. Cook the spices in the oil until they start to become quite aromatic, about 2 - 3 minutes. From there add the garlic and onion/shallots and cook another 2 minutes or so.
Add the beans, rice and veggies and give it a quick stir to ensure the spices are evenly coating the rest of the ingredients. Pour in the liquids and stir in the bay leaves.
Bring the mixture to a boil, then reduce to simmer and cover and cook for about an hour. Remove the lid, give the mixture a good stir and add a touch more liquid if desired.
When ready to serve, portion out between bowls. Top with cilantro and coconut yogurt if desired.

Notes

Store the kitchari in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Reheat in the microwave on 80% power in 30-second increments.

Nutrition