How to Make Kitchari
So you want to know how to make kitchari, the “chicken noodle soup” of Ayurveda? Kitchari means “mixture” and is usually a porridge like consistency of basmati rice and mung dal prepared with digestive spices and seasonal vegetables. It is light, easy to digest, detoxifying and nourishing for all constitutions.
During our 3, 7 and 10 day programs we utilize variations on kitchari along with clear broth soups to support agni while cleansing the system. This is our family go to for a quick meal, after travel, when feeling under the weather or anytime we are looking for simple nourishment.
This makes a perfect dinner for the whole family!
The combination of basmati rice and mung dal create a complete protein with the proper combination of all amino acids making this a sustainable diet for short cleanse programs. This equates to balanced energy throughout the process which differs from other modern cleanse outlines often shared. If you are interested in learning more about our in house Pancha Karma programs or short supported Distance Home Cleanse feel free to contact us directly for more information.
Best Vegetables for Autumn Kitchari:
Beets, Carrots, Winter Squash, Sweet Potato, Turnips, Pumpkin, Okra
Best Vegetables for Winter and Spring Kitchari:
Beets, Carrots, Spinach, Radishes, Onion, Winter Squash, Turnips
Prep Time: 30 Minutes
Cooking Time: 45 Minutes
Total time: 1 Hour 15 Minutes
- 1 c. Basmati Rice
- 1/2 cup Mung Dal
- 1- 2 cups seasonal vegetables chopped into bite size pieces - depending on desired consistency
- 1- 1.5 Tbl Kitchari Spice Mix (we recommend our blend available on Etsy or Banyan Botanicals)
- 2 Tbl ghee or coconut oil
- 6 cups water
- Toasted coconut shreds
- Fresh cilantro or parsley
- Lemon or Lime
Stay tuned for our Kitchari Spice Mix Recipe!