Kitchari
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Indian
Author:
Spice Zen
Servings
4
Cook Time
45 minutes
Total Time
55 minutes
Dietary Information
Gluten-Free, Dairy-Free (adaptable) ,Nut-Free, Soy-Free
A comforting one-pot dish of rice and lentils cooked with Spice Zen’s Kitchari Spice Blend for a dish that is simple, savoury and heart-warming. Traditionally enjoyed in Ayurveda as a nourishing, balanced meal, kitchari brings together ease, warmth and everyday comfort. Often enjoyed during cooler weather, after travel, or when seeking a light, nutritious, settling meal.
Ingredients
Base
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1 cup white basmati rice
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½ cup split mung lentils (or split red lentils, whole mung, or yellow mung)
Cooking
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1 tbsp ghee (or oil for vegan and dairy-free option)
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1 tbsp Spice Zen Kitchari Spice Blend
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6 cups water
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½ tsp sea salt, or to taste
Vegetables
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1 cup diced vegetables of choice (green beans, carrots, potatoes, zucchini)
To Finish
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1 tsp ghee or oil
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Fresh coriander, chopped, to garnish
Directions
Rinse rice and lentils 2–3 times until the water runs mostly clear. (Optional: soak in hot water for 10 minutes, then drain and rinse.)
Heat ghee or oil in a heavy-based pot over medium heat. Add Spice Zen Kitchari Spice Blend and stir briefly until aromatic.
Add rice and lentils and stir to coat evenly.
Add salt and water and bring to a boil.
Reduce heat to medium-low, cover and simmer for about 20 minutes.
Add vegetables and continue cooking for a further 15–20 minutes, stirring occasionally, until the rice and lentils are fully cooked and broken down and the vegetables are tender.
Adjust with additional water if needed.
Finish with the remaining ghee or oil and garnish with fresh coriander before serving.
Chef's Notes
Kitchari is traditionally cooked until the grains and lentils are very soft and well combined.
Whole mung lentils may need a little extra water and cooking time.
The dish continues to settle and thicken slightly as it rests.
Recipe Video
Recipe Note
Pressure Cooker Method
After sautéing the spices, rice and lentils, add water and vegetables. Reduce the water to 5 cups, as less liquid evaporates. Seal the pressure cooker and cook on medium pressure for8–10 minutes. Allow natural pressure release for 10 minutes before opening. Stir and adjust water if needed.
(Whole mung lentils may need 10–12 minutes and a little extra water.)
Higher Protein Option
Traditional kitchari uses more rice than lentils for a lighter, softer dish. For a heartier, higher-protein version, use equal parts rice and lentils and add a little extra water during cooking to maintain a soft, well-cooked consistency.
Dairy-Free Option
Use oil instead of ghee and finish with a drizzle of oil before serving.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
