Kitchardi Recipe

Mar 7, 2012   //   by smohan   //   Healthy Body  //  4 Comments

Ingredients:

2 T. organic ghee (or oil if vegan)
1 t. each: organic ground cumin, ground coriander, ground fennel
3/4 t. organic turmeric powder or ½” piece of fresh turmeric root peeled and grated
1 t. natural sea or rock salt
1/2 c. organic SPLIT mung beans*
1/2 c. organic white basmati rice
4 c. water
Up to 2 c. chopped veggies – optional

*If you use whole mung beans, you will definitely need to soak and drain for 1-2 days, and/or add kombu seaweed to help with softening the lentil, and/or use a pressure cooker.

Step 1: Rinse your lentils and rice

First place your mung lentils and rice in a saucepan and add water. Stir around and the water will get cloudy. This is from the remaining husk of the rice and lentils. Rinse and drain and repeat 5-10 times until the water is more clear (it will not get all the way clear).

Step 2: Bring to a boil

Add the 4 cups of water to the rice and lentils and bring to a boil. Once the water is boiling, reduce heat to a low simmer.

Step 3: Add spices and ghee

If you would like some bonus points, you can brown the spices in the ghee in a small saucepan before adding. Otherwise, just add them into the rice and lentils.

If you’re using the kitchardi blend from my starter kit, add 1 tspn of the blend per cup of rice and mung together. So if you have rice and mung together and rinsed and it looks like about 2 cups, do 2 tspn. The blend consists of cumin, coriander, fennel, turmeric, and hingvastak all medicinal grade organic. You’ll need to add salt separately, as it’s not in the blend.

Step 4: Cook until soft

Stir occasionally and in approximately 20 minutes, the rice and lentils should be soft. If you taste and you feel anything al dente, keep cooking. The goal is to have a soft and easy to digest stew. Also, you can add as much water as you need to keep cooking or to retain a moist consistency.

Optional Vegetables

You can add any vegetables to kitchardi. Add the heavier vegetables (like carrots, or potatoes) at the same time as the spices. Lighter vegetables, such as kale, or green beans, can be added in the last few minutes of cooking.

Learn more about “Kitchardi Cleansing”

4 Comments

  • Love it! Am I missing the rice ratio or did it accidentally get left out? I don’t want anyone else to miss out on some delicious kitch!

    • Thanks Renee,
      1cup rice: 1 cup mung is a general ratio. If you know your doshic state (e.g. I’m in vata imbalance), you can modify the ratio to better suit where you are today. Less rice for kapha imbalance. Less mung for vata imbalance. Less, would be decreasing to 1/2 cup from 1 cup.

  • just a note – the full recipe is not posted above….

    the missing elements are:

    Ingredients:
    2 T. ghee (or coconut oil)
    1 t. each: cumin seeds and black mustard seeds
    1” piece of fresh ginger, peeled and grated
    1/2 c. mung beans, soaked* and drained
    3/4 c. white basmati rice
    4 c. water (use more for soupier kitchari)
    1” piece of kombu seaweed – optional but highly recommended
    3/4 t. turmeric powder
    1 pinch hing (asafetida) – optional
    1 t. salt
    Up to 2 c. chopped veggies – optional

    • Thanks Kim! I’ll correct that right now. Be well, Siva

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