Kitchari

This Ayurvedic Kitchari is made of yellow split mung beans, basmati rice, and spices stewed together into a comforting dish. This recipe is gentle on digestion and is gluten-free.

What is Kitchari?

Kitchari, also commonly known as Khichdi is an ayurvedic dish that is traditionally made with mung beans, rice and digestive spices. In Ayurvedic tradition, it’s considered to be a very healing and detoxifying dish.

Kitchari
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Ayurvedic Kitchari

Author: Kelsey Romano
This Ayurvedic Kitchari is made of yellow split mung beans, basmati rice, and spices stewed together into a comforting dish. This recipe is gentle on digestion and is gluten-free.
Kitchari, also commonly known as Khichdi is an ayurvedic dish that is traditionally made with mung beans, rice and digestive spices. In Ayurvedic tradition, it’s considered to be a very healing and detoxifying dish.
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Ingredients
 

  • ½ cup split mung beans , called moong dal
  • ½ cup basmati rice
  • 1 tbsp ghee
  • ½ tsp minced ginger
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • ½ tsp black pepper
  • 1 tsp sea salt
  • ½ tsp ground turmeric
  • 1 bay leaf
  • 4 ½ cups water
  • 1/2-1 cup frozen peas & carrots, optional

Instructions
 

  • Soak the split mung beans and basmati rice in a bowl of water for 15-20 minutes. Then rinse in a strainer until the water runs clear. (This helps make them easier to digest.) 
  • Heat the ghee in a pot on medium heat, then add the ginger, cumin seeds, mustard seeds, pepper, salt, turmeric and bay leaf and gently toast for 1-2 minutes until fragrant
  • Add the split mung beans, basmati rice and water to the pot and bring to a boil, then cover and let simmer for 25-35 minutes. (If the mixture soaks up all your water and you prefer a slight thinner texture, add a bit more).
  • About halfway through simmering, add in carrots & peas.
  • Remove from heat and serve!

Notes

Don’t skip out on soaking the split mung beans and rice for best results! This really helps to make these easier to digest. If you can’t find split mung beans you can use sprouted golden or red lentils. 
Be careful not to toast your spices on too high heat, you don’t want them to burn-just to get lightly toasted and fragrant.
If your Kitchari is looking too thick, you can add more water and mix through.
Always taste and adjust seasoning with salt at the end if needed.
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