My Favorite Kitchari Recipe

Kitchari (made of rice, mung dal, and spices) is one of the most famous Ayurvedic dishes. It is known for its ability to gently detox the body and balance all three doshas: Vata, Pitta, and Kapha.

Recipe from Day 11 of The Golden Milk Cookbook, featuring our best-selling Golden Milk Blend.

I make Kitchari with a side of veggies and tea at least 3-4 times a week for my lunch and/or dinner. It is an excellent source of protein that is easy to digest, nourishing to the body, balancing, and is so delicious!

Ayurveda says that it helps eliminate accumulated toxins from the mind and body. It improves digestion and restores regular bowel movements by removing congestion in the body.

Kitchari goes literally with everything - savory or sweet. Top with blueberries, pomegranate seeds, sauteed veggies, microgreens, avocado, cilantro, lemon juice... Enjoy! 💛

Ayurvedic Tip: Choose the toppings that help balance your dosha. If you're not sure, speak with an Ayurvedic consultant. In general, root vegetables help ground you and are good for vata dosha. Kale, asparagus, papaya, and pomegranate seeds help cool the body and mind and are good for pitta dosha. Mustard greens, parsley, radish, and green beans are light and astringent options that are good for kapha dosha.

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Here is my favorite & easy Golden Kitchari recipe, which was taught to me by my loving Ayurvedic consultant:

PREP TIME: 10 minutes

COOK TIME: 10-20 minutes

INGREDIENTS:

1.5 cups Jasmine rice
1 cup mung dal
3.5 cups water
1 tsp. cumin seeds
3-4 heap tbsp. ghee (or olive oil)
1/2 tsp. Golden Milk blend
1/4 tsp. cumin powder
1/4 tsp. coriander powder
2 bay leaves
1 tsp. sea salt, or more to taste

Rinse the rice and mung dal, and soak both for 1-2 hours. Rinse well again after soaking.

Heat ghee over medium heat. Add cumin seeds and gently sauté for a few seconds. Add rice, stirring gently to toast for 2 minutes. Add mung dal, water, spices, and bay leaves, stirring continuously for a couple more minutes.

If using a pressure cookie, seal the lid and bring to high pressure over high heat. After the first whistle, lower the heat to medium. I wait 2 or 3 more whistles. Remove from heat and wait a few minutes until pressure is released, that's it!

If using a regular saucepan, make sure to use one with a tight-fitting lid, and let it cook for longer (approx. 20 minutes) until it is soft, slightly wet and sticky. Add more water if it gets too thick. Remove from heat and let it rest for 5 minutes.

Top with your favorite veggies, fruits, cilantro and squeeze of lemon, and enjoy warm.