Kitchari

This is the classic comfort food of Ayurveda…and is the go-to for a grounding, nourishing meal that’s easy on digestion for breakfast, lunch or dinner. I prefer to cook it in an Instant Pot for convenience however, I have included stovetop instructions as well.

Ingredients (3-4 servings)

1/2 cup white basmati rice or quinoa or brown rice

1/2 cup split hulled mung beans-small orange color (found online, in Asian markets or most natural food stores)

1-2 tsp chopped ginger (optional)

1-2 small cloves garlic

2 tsp curry powder or more to taste

1/4 tsp hing powder (I use Hingwastak by Banyan Botanicals) This is an essential ingredient for digestive support and flavor. We call it ‘no-toot powder’ in our house!

1 Tablespoon ghee

salt to taste

4 cups water (you can substitute broth for any of the water)

Optional toppings: chopped cilantro, a squeeze of lemon or lime, additional ghee

Instant Pot Instructions

  1. Rinse rice and split mung beans well.

  2. Add all ingredients except salt to an Instant Pot and cook for 20 minutes. Allow the pot to naturally release pressure for 10 minutes then release manually.

  3. Stir and add salt to taste. Serve with optional toppings.

Stovetop Instructions

  1. Rinse rice and split mung beans well.

  2. Boil the water. Add all ingredients except salt and reduce heat. Simmer covered for 30 minutes.

  3. Stir and add more water until kitchari reaches a consistency between mushy and soupy.

  4. Cook for another 15 minutes or until split mung beans are thoroughly cooked. Final consistency should be moist and mushy. Add water if needed and stir.

  5. Salt to taste. Serve with optional toppings.

*Kitchari absorbs water as it sits. If this happens, reheat with additional water and stir well until you reach the moist and mushy consistency.

**Optional flavor additions:

  1. 2 Tablespoons tomato paste, 1/2 tsp basil or Italian seasoning

  2. Chili powder, cumin, lime, hot sauce

  3. Sesame oil, basil, lime, coconut milk