One of my favourite breakfasts in the cooler months, Kitchari is a favourite in Ayurvedic medicine. Super simple to make (who doesn’t love a one-pot wonder?) and nourishing and healing for the whole family. Kitchari is easily adaptable to your taste or for what’s left over in the pantry. I like to utilise a variety of healing herbs and spices for further nutritional and medicinal benefits. Wonderful for nourishing the gut and boosting immunity.
½ cup basmati rice
1 cup mung dahl (split yellow)
6 cups filtered water
2 tsp coconut oil or ghee
1 inch knob of fresh ginger, grated
1 tsp turmeric powder
1 tsp cumin seeds or powder
1 tsp fennel seeds
1 tsp mustard seeds
Himalayan salt and pepper to taste
Handful of fresh coriander leaves, roughly chopped
Lime to garnish
OPTIONAL: 4 kale or spinach leaves, 1-2 cups mixed veggies (e.g. carrot, sweet potato, broccoli, beans)
- Rinse rice and dahl in filtered water several times until water runs clear. Set aside.
- In a large stock pot, heat coconut oil or ghee over medium heat. Add ginger, turmeric, cumin, fennel and mustard seeds and sauté for 1-2 minutes. Add rice and dahl and stir well.
- Add water, cover and simmer for 20 minutes to allow rice and dahl to cook.
- If you’re adding vegetables and kale or spinach do so now. Add more water if needed, cover and continue to simmer for 15-20 minutes until mixture is thick and porridge-like. Season with salt and pepper to taste.
- Transfer to bowls and garnish with fresh coriander and a squeeze of lime.