Kitchari Recipe

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Kitchari Recipe *

Ingredients

  • 1 tablespoon oil, vegetable oil or coconut oil preferred
  • 1 teaspoon mustard seeds, optional
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 inch ginger piece, grated (1 teaspoon of ginger paste)
  • 1 teaspoon turmeric
  • 1½ cups mixed vegetables, I used beans, carrots, and peas
  • ½ cup rice, see notes
  • 1 cup moong dal, aka split mung beans
  • 5 cups water, see notes for adjustment
  • 1 teaspoon salt, adjust to taste
  • 1 tablespoon chopped cilantro, for garnish

Instructions

  1. Rinse rice and dal separately at least 2-3 times to get rid of dirt and excess starch.
  2. Heat oil in a medium pot or deep skillet and add 1 teaspoon each of mustard seeds, cumin seeds, and ground coriander and give it a quick stir. Then, add ginger and turmeric and sauté for a few seconds.
  3. Add mixed vegetables of your choice and stir it together with the spices. Finally, add the the washed rice and dal along with water and a pinch of salt, and bring this to a boil.
  4. Then, reduce the heat, cover and simmer for roughly 30 minutes. Check at 30 minutes to observe the consistency - you ideally want a porridge like texture.
  5. Once the right consistency has been achieved, season with additional salt (as needed) and garish with cilantro. Serve hot.

 

Notes

  • Traditional Ayurvedic kitchari does not include aromatics like onion or garlic. If you want to add those to the dish, start by sautéing the aromatics first before adding the vegetables!
  • You can use any combination of vegetables or even leave them out if you desire. I use green beans, carrots, and peas since these are the ones my mother uses.
  • Note about the rice: traditional kitchari, or khichdi, tends to use non-polished rice (e.g. Sona Masoori). However, some of these rice varieties are harder to come by in the US, so basmati rice is a good substitute (though it does reduce the digestive benefits a bit since it's polished). You can also visit an Indian store to see if they have Sona Masoori. 
  • Note on consistency: this recipe yields a traditional porridge like consistency. If you want it to be a bit more solid, I suggest reducing the water by half a cup. I don't recommend using the Instant Pot to make a kitchari if you prefer yours more solid!

*https://urbanfarmie.com/kitchari/#recipe