Kitchari


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SERVES 2

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.

Ingredients

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) 

Method

  1. Rinse rice and dahl in filtered water several times until water runs clear. Set aside.
  2. 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.
  3. Add water, cover and simmer for 20 minutes to allow rice and dahl to cook.
  4. 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.
  5. Transfer to bowls and garnish with fresh coriander and a squeeze of lime.