Kitchari Recipe
This wholesome, authentic recipe for kitchari has been developed to detox your body and combat the illnesses which may come with the changing of seasons.
Ingredients
- 1 cup of Basmati Rice
- ¼ cup of split green mung dhal with skin or yellow mung dhal
- ¼ teaspoon of turmeric
- 5 ½ cup of hot water (Add more if required)
- 1 ½ teaspoon of salt
- 2 tablespoons of ghee
- 1 heaped tablespoon of cumin seed
- 1 heaped tablespoon of mustard seed
- 1 heaped tablespoon of fennel seed
- ¼ teaspoon of asafoetida (Hing)
Preparation
- Wash rice and mung dhal 3 times until water is clear
- Soak for 30 minutes
- Heat ghee in a pot and add cumin, mustard & fennel (Ghee has to be fairly hot).
- Allow to splutter for 30 seconds
- Fold in rice and mung dhal
- Stir in salt, turmeric and hot water
- Bring to boil
- Lower the heat, cover and cook till the water evaporates for about 55-60 minutes till the kitchari is soft.
- Serve hot
Tip: Use thick bottom or non-stick pan.
Looking for more authentic recipes? Our traditional Ayurvedic Immune Booster Soup would be a healthy addition to your cooking repertoire. It’s perfect for winter and is one of our favourites! You can find it here.
One Response
I really enjoyed reading this traditional kitchari recipe! With the seasons changing, finding clean, comforting meals that help support digestion is essential, and this hits all the right notes. Heating the ghee properly to bloom spices like cumin, mustard, and fennel seeds makes such a huge difference in unlocking their full aroma and digestive benefits. Adding hing is also a fantastic touch for gut health. Thanks for sharing the detailed steps, especially the tip on using a thick-bottomed pan to prevent sticking during the long simmer. Can’t wait to try this out this week!