Kitchari (pronounced kich-uh-ree)
Kitchari is a traditional Indian dish made of dahl (split yellow mung beans ), basmati rice, ghee (clarified butter) and spices such as cumin, coriander, turmeric and ginger, among others. The dish is used in the Indian healing system of Ayurveda and in yoga therapy as a way to detoxify the body and balance the three doshas.
Coming into the fall/winter season, kitchari is especially one of my favorites. It's super quick and easy to make.
Here is a simple recipe from
"The Everyday Ayurveda Cookbook" by Kate O'Donnell
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6 cups water
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1 cup basmati rice
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1/2 cup yellow split mung dal
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1 tsp ground coriander (you can buy pre-ground or freshly grind your herbs)
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1 tsp ground cumin
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1 tsp ground fennel
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1 tsp turmeric powder
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2 cups vegetables (chopped into 1/2 in cubes) some vegetables that are tri-doshic are green beans, parsnips, rutabaga and asparagus, anyone of these would be great for anybody doshic constitution)
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1/2-1tsp pink Himalayan sea salt
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fresh cilantro for garnish
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1-2 TBSP ghee
In a large saucepan boil 5 cups of water on high heat. Set the other cup aside to add during cooking as needed.
Rinse the rice and dal twice or until the water runs clear. Add them to the boiling water, along with the spice mix, until it has reached boiling again. Then immediately turn down the heat to low. If using hard vegetables like potatoes, carrots, squash, rutabaga ect. add them now. Partially cover pot with a lid, simmer for 20 minutes. Check after 20 minutes to see if you need more water. If the dal is not submerged, it does. Pour the additional cup of water on top and do not stir. If using quick-cooking vegetables like greens, green beans, asparagus ect, then add those on top to steam now. Simmer partially covered for 10 more minutes. If your using whole seeds of cumin, coriander and fennel, you can temper them now.
To temper, warm the ghee in a small skillet on medium heat. Add the the seeds and cook until the seeds pop, about 2-3 minutes. Remove from heat and pour into the kitchari. Add salt, stir well, and let stand, covered for a few minutes.
This kitchari should have a soupy, soft consistency; serve it in a bowl as you would a stew. Garnish with fresh cilantro.
I would love to hear how everyone else makes their kitchari!!! Let's share recipes and all those wonderful mixtures of spices.