Cozy Kitchari

Kitchari is one of our absolute favorite go-to self care recipes.

Central to the Ayurvedic way of life, kitchari is akin to porridge made from basmati rice, mung dal, spices and ghee. It is the ultimate nourishing, healing dish that is excellent for removing toxins from the system and rejuvenating the cells of the body.

Simple and grounding, kitchari is perfect to have not only during a cleanse, but during times of transition, weak immunity, personal exhaustion and sickness as well. It is warm and comforting, easy for the body to digest, and supports all of the tissues. The recipe calls for simple whole ingredients that are easy for the body to digest.

INGREDIENTS

¼ cup yellow mung dahl (split and hulled mung bean, which we recommend ordering from Banyan)
½ cup basmati rice (wash thoroughly) or quinoa
5-6 cups of pure water (or broth)
2” piece of fresh ginger (minced or grated)
Turmeric (powdered: 1 tsp or fresh: ½” piece minced or grated)
1 tsp each ground cumin, coriander and fennel
1 bay leaf
1 whole cardamom pod
a pinch of hing (optional)
¼ tsp. brown mustard seeds (optional)
Mineral rock salt (to taste)
1-2 Tbsp. ghee or coconut oil
Cilantro and lime/lemon wedge to garnish

NOTE: if you’d rather not source all of these spices, replace them with 1 Tbsp Kitchari Spice Mix.

*Advanced Preparation*

Soak mung overnight, or more at least 4 hours.

3 METHODs to choose from:

Instant Pot (our preferred way)

  • Rinse the mung dahl and rice until the water runs clear.

  • Melt ghee or coconut oil in the pot, add turmeric, ginger and mustard seeds and lightly sauté.

  • Add powdered spices and sauté for a few more seconds.

  • Add mung dahl, rice and water or broth (5 cups).

  • Once pressurized, cook for 30 minutes.

  • Open Instant Pot and stir in your choice of greens.

  • Add mineral salt and ghee to taste.

  • Sauté other vegetables in ghee, salt and spices and add to the top.

  • Garnish with cilantro and lime/lemon juice (optional).

Stovetop

  • Rinse the mung dahl and rice (separately) until the water runs clear.

  • Melt ghee or coconut oil, add all spices and lightly sauté.

  • Add mung dal and water. Bring to a boil.

  • Cover, reduce heat to a simmer and cook the dal for 45-60 minutes.

  • After 45-60 minutes, add rice, and simmer with the lid on for another 30+ minutes until all contents are well-cooked.

  • If kitchari is not soft and soupy, add more water and continue cooking with the lid on.

  • Once nearly done, stir in your choice of greens.

  • Add mineral salt and ghee to taste.

  • Sauté other vegetables in ghee, salt and spices and add to the top.

  • Garnish with cilantro and fresh lime/lemon juice (optional).

Slow Cooker or Crockpot

  • Rinse the mung dahl and rice until the water runs clear.

  • Melt ghee or coconut oil, add all spices and lightly sauté.

  • Add mung dal and water. Turn crockpot to high setting. Cook the dal for 45 minutes.

  • After 45 minutes, add rice and optional veggies, turn to low and cook overnight.

  • Add mineral salt and ghee to taste.

  • Garnish with cilantro and lemon/lime (optional).

Optional:

Adapt your Kitchari to soothe your doshas

Soothe Vata

  • Use twice the amount of ghee or oil.

  • Add a pinch of cayenne pepper while cooking.

  • Use quinoa instead of rice to increase the protein content.

  • Use double the amount of rice.

  • Best veggies for a vata variation are carrots, zucchini, peas, sweet potatoes, and asparagus.

Soothe Pitta

  • Use half the amount of mustard seeds and black pepper, or omit mustard seeds altogether.

  • Replace ghee with coconut oil.

  • Best veggies for a pitta variation are leafy greens, broccoli, cauliflower, asparagus, zucchini, and carrots.

Soothe Kapha

  • Use half the amount of ghee or oil.

  • Omit the oil or ghee and instead soften the spices by cooking in two inches of water before adding the rice and dal.

  • Use quinoa, millet, or amaranth instead of rice.

  • Add extra fresh ginger to the oil when cooking the spices.

  • Add a pinch of cayenne pepper while cooking.

  • Best veggies for a kapha variation are leafy greens, Brussels sprouts, cauliflower, asparagus, and celery.

(Source for these great dosha specific variations is Kripalu)

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