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Kitchari

Soothing porridge-like entree
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 person
Author: Renée Fishel

Equipment

  • 1 Medium Bowl For Soaking
  • 1 Medium Pot For Cooking
  • 2 Spoons For stirring and taste testers

Ingredients

  • 1/2 cup Split mung beans yellow lentils, also called moong dal
  • 1/2 cup Basmati rice white or brown
  • 4 cup Filtered water
  • 1 tbsp ghee coconut oil or avocado oil can be substituted
  • 1 tsp cumin seeds
  • 1/2 tsp minced fresh ginger
  • 1/4 tsp ground turmeric
  • 1 tsp Pink Himalayan Salt or sea salt
  • 1/4 tsp Black pepper
  • 1/2 cup Fresh cilantro, chopped

Instructions

  • In a medium bowl, combine the rice and lentils. Just cover with water and cover for 15 minutes so the mixture can soak.
  • After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
  • Warm the oil or ghee on medium-low heat in a medium pot. Carefully add the cumin seeds and let them cook for about a minute on medium heat just long enough so they become fragrant. Add the ginger and ground turmeric.
  • Add the rice and lentil mixture into the pot. Sprinkle the sea salt and black pepper. Stir and add the 4 cups of filtered water.
  • Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer, uncovered, for 30 minutes, stirring occasionally until you get a porridge-like consistency. It should be creamy and soft.
  • Taste the kitchari to make sure the texture is soft. If ready, turn off the heat and adjust the seasoning if needed. Stir again.
  • Serve immediately or cool down to store in a sealed container for up to 3 days.

Notes

Additional ideas

I recommend enjoying this warm with some steamed greens and a bit of ghee or oil.