Healthy and Delicious Kitchari Recipe for Beginners

Ingredients

  • 1 cup Basmati Rice
  • 1/2 cup Yellow Mung Dal
  • 6 cups Water
  • 2 tablespoons Ghee
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Coriander Powder
  • 1/2 teaspoon Fennel Seeds
  • 1 pinch Asafoetida (Hing)
  • 1 teaspoon Salt (adjust to taste)
  • 1 inch Ginger, finely chopped
  • 2 cups Vegetables of your choice (optional)

Steps and instructions

  1. Wash the rice and dal until the water runs clear. Soak them together in a bowl with enough water for at least 30 minutes.
  2. Heat the ghee in a large pot over medium heat. Add the cumin seeds, mustard seeds, fennel seeds, and hing. Stir until the seeds start to pop.
  3. Add the chopped ginger and sauté for a few seconds. Then add the turmeric powder, coriander powder, and salt. Stir everything together.
  4. Drain the rice and dal and add them to the pot. Stir well to ensure the rice and dal are coated with the spices.
  5. Add the 6 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 40 minutes. The kitchari should be a porridge-like consistency when it's done.
  6. If you're adding vegetables, chop them into small, bite-sized pieces and add them to the pot about halfway through the cooking time, so approximately 20 minutes in.
  7. Stir the kitchari occasionally to prevent it from sticking to the bottom of the pot. Add more water if needed.
  8. Check the seasoning and adjust if necessary. Serve hot.

Tools for making

  • Large Pot - A pot large enough to cook the kitchari and accommodate the ingredients and water.
  • Bowl - A bowl to soak the rice and dal before cooking.
  • Stove - A stove or cooktop to heat the pot and cook the kitchari.
  • Stirring Spoon - A spoon for stirring the kitchari while it cooks.
  • Chopping Board - A chopping board to chop the ginger and vegetables (if using).
  • Knife - A knife to chop the ginger and vegetables (if using).
  • Measuring Cup - A measuring cup to measure the rice, dal, and water.
  • Measuring Spoons - Measuring spoons for accurately measuring the spices.

Recipe variations

  • Add vegetables like carrots, peas, spinach, or bell peppers to make it more nutritious and flavorful.
  • Include spices like cinnamon, cardamom, or cloves for a hint of sweetness and warmth.
  • Substitute ghee with coconut oil or olive oil for a vegan version.
  • Use quinoa or brown rice instead of basmati rice for a different texture and nuttier flavor.
  • Add diced tofu or paneer for a protein-rich option.
  • Incorporate fresh herbs like cilantro, mint, or parsley for added freshness.
  • Squeeze some lemon or lime juice over the kitchari before serving for a tangy twist.
  • For a spicier version, add chopped green chilies or cayenne pepper.
  • Experiment with different dal varieties like red lentils or split chickpeas.
  • Add a spoonful of coconut cream or yogurt as a creamy garnish.

Recipe overview

Welcome to our Kitchari recipe! Kitchari is a traditional Indian dish that's known for its ability to detox the body and balance the three Ayurvedic doshas - Vata, Pitta, and Kapha. It's a combination of split mung beans (dal) and white basmati rice, along with an array of healing spices and vegetables. This one-pot meal is easy to digest, highly nutritious and, most importantly, delicious to eat. This recipe is simple to follow and doesn't require extensive cooking skills, making it perfect for beginners and seasoned chefs alike. In about an hour, you'll have a warm, comforting bowl of Kitchari ready to serve. The addition of vegetables is optional but recommended for added nutrition and flavor. Enjoy this timeless recipe from the heart of India's culinary tradition!

Common questions

  1. Can I use different types of rice for this recipe?
    Yes, you can use different types of rice, but Basmati rice is traditionally used in kitchari for its fragrance and texture.
  2. Can I substitute ghee with another type of oil?
    Yes, if you prefer a vegan version or don't have ghee, you can use any cooking oil of your choice.
  3. How can I make this recipe more flavorful?
    You can enhance the flavor by adding spices like cinnamon, cloves, cardamom, or even fresh herbs like cilantro or mint.
  4. Can I add more vegetables to the kitchari?
    Absolutely! You can add vegetables like carrots, peas, cauliflower, spinach, or any others that you prefer. Just chop them into small, bite-sized pieces.
  5. Can I make this recipe in a pressure cooker?
    Yes, you can make kitchari in a pressure cooker. Follow the same steps until boiling, then pressure cook for about 10 minutes. Release the pressure naturally before opening the cooker.
  6. Can I store the leftovers?
    Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
  7. Is kitchari suitable for a gluten-free diet?
    Yes, kitchari is naturally gluten-free as long as you ensure that all the ingredients you use, including spices, are gluten-free.
  8. Is kitchari a complete meal?
    Kitchari is considered a balanced and nourishing meal as it combines grains, legumes, and optional vegetables. However, you can also serve it with yogurt, pickles, or a side salad for added variety.

Serving dishes and utensils

  • Pot - A large pot to cook the kitchari and accommodate the ingredients.
  • Spatula - A kitchen utensil with a broad, flat blade for stirring and mixing the kitchari.
  • Measuring Cups - For measuring the rice, dal, and water accurately.
  • Knife - To chop the ginger and vegetables if using.
  • Cutting Board - A flat surface for safely chopping the ginger and vegetables.
  • Bowl - To soak the rice and dal before cooking.
  • Stove - To cook the kitchari on a heat source.
  • Cover or Lid - To cover the pot while simmering the kitchari.

Origin stories

Kitchari, a vibrant dish hailed from the Indian subcontinent, carries an undeniable charm and an interesting history. The term 'kitchari' (pronounced kich-uh-ree) loosely translates to 'mixture' or 'mess', a testament to its humble, convivial nature of combining simple ingredients. Its roots are firmly planted in Ayurveda, the traditional Hindu system of medicine, where it's known for its healing and detoxifying properties. It's often used in Ayurvedic cleanses due to its ability to balance the three doshas (life forces): Vata, Pitta, and Kapha. It's also regarded as a comfort food and is typically the first solid food given to babies in India, owing to its easy digestibility and nourishing qualities. Furthermore, it's a common sight in spiritual and wellness retreats due to its sattvic (pure) nature, providing not just physical, but mental and spiritual nourishment as well. Truly, kitchari is an embodiment of the saying, "Simplicity is the ultimate sophistication."

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.