Simple Ayurvedic Kitchari
Simple Ayurvedic Kitchari
2-3
While not a soup, more like a porridge, kitchari is a warm, healing dish rooted in Ayurvedic tradition. It’s deeply nourishing, gentle on the gut, and often used as a go-to reset meal when your body needs restoration but fasting isn’t supportive or realistic.
This dish is ideal during times of stress, illness, menstrual fatigue, or seasonal transition.
Ingredients
- basmati rice, ½ cup
- split yellow mung dal (peeled mung beans), ½ cup
- ghee or coconut oil (for vegan), 1 tbsp
- cumin seeds, 1 tsp
- mustard seeds, 1 tsp
- fresh ginger or 1 tsp ground, 1 tbsp grated
- turmeric, ½ tsp
- coriander, ½ tsp
- cumin powder, ½ tsp
- salt & pepper, to taste
- broth or water (or half & half), 3–4 cups
- optional: chopped vegetables of choice (carrot, zucchini, spinach, peas…) , 1–2 cups
- fresh cilantro, for garnish
- lime wedges, for serving
Directions
Rinse rice and mung dal (peeled mung beans) until water runs clear.
In a dry, medium sized pot, toast cumin and mustard seeds until aromatic.
Add ghee or coconut oil. Stir in grated ginger and ground spices, plus a generous pinch of salt and a sprinkle of pepper.
Add rice and mung dal. Stir to coat evenly.
Pour in water or broth. Add 4 cups if you prefer a more soupy dish, 3 for a porridge. Add veggies if using.
- Bring to a boil, then reduce to simmer.
- Cover and cook 30–40 minutes until soft.
- Stir occasionally and add water if needed.
- Taste and adjust salt.
Serve warm, topped with cilantro and a squeeze of lime. Option to also top with additional ghee.