Kitchari Recipes

Kitchari for Vata

This kitchari recipe is tridoshic, and is particularly good for vata types and vata (autumn) season.  Makes 4 servings.

Recipe

  • 1 cup Basmati rice (organic)

  • 1 cup split yellow mung Dal

  • 6 cups water

  • 2 Tbs. ghee ( coconut oil as a vegan option)

  • 1-2 cups chopped vegetables (optional)

Spices:

  • 1 tsp. Mustard seeds

  • 1 tsp. Cumin seeds or powder

  • 1/2 tsp. Turmeric powder

  • 1 pinch Asafoetida (Hing)

  • 1/2 tsp. Himalayan pink salt (or salt to taste)

Veggie Options:

Carrots, asparagus, okra, sweet potato, spinach, zucchini

Preparation: 

Rinse and strain the rice and mung dal until the water runs clear. Soak overnight. Drain soak water. Prepare a few Vata pacifying vegetables (optional). In a large saucepan warm the ghee on medium heat and add the mustard seeds, cumin seeds, fenugreek seeds and turmeric. Sitr for about a minute or two until the mustard seeds begin to pop and then add the hing for another 30 seconds. Add rice and mung dal and stir until well blended with the spices. Then add 6 cups of water and bring to a boil. Once the kitchari has come to a boil reduce the heat to medium-low.  Cover and cook until it is tender (approx. 45 minutes- 1 hour). After the kitchari is finished cooking, then add salt to taste. Serve warm.

If you’re adding vegetables, add the longer cooking vegetables around halfway through (carrots, beets) and the vegetables that cook faster, like leafy green vegetables, near the end.

Garnish:

  • Cilantro

  • Avocado

Tulsi’s Kitchari:

  • 1 1/2 cups split yellow mung dal or red lentils

  • 3/4 cup red quinoa (replaces the rice)

  • 1 can of unsweetened coconut milk (organic) - add with water

  • 5 cups water

  • 2 Tbs. ghee

  • 1-2 cups chopped vegetables (optional)

Spices

  • 1 tsp. Mustard seeds

  • 1 tsp. Cumin seeds or power

  • 1 tsp. Fenugreek seeds

  • 1/2 tsp. Turmeric powder

  • 1 pinch Asafoetida (Hing)

  • 1 1/2 tbp minced fresh ginger ( in the fall/winter )

  • 1/2 tsp. Himalayan pink salt (or salt to taste)

Veggie Options

  • Broccolini

  • Asparagus

  • Cauliflower ( the purple variety is more fun) and kale

  • Yellow summer squash and swiss chard

Garnish

  • Cilantro

  • Avocado

  • Sauerkraut

  • Coconut yogurt

  • Mango chutney

Follow the above preparations and enjoy!