Kitchari - Recipe
- Serves:
- 4
- Cooking Time:
- 45 minutes
- Cuisine:
- Indian
- Special Diets:
- Gluten Free, Dairy Free, Vegan
- Print Recipe:
- 1 cup white basmati rice
- ½ cup split mung lentil (dal or other lentils like split red lentils, whole mung, yellow mung)
- 1 tablespoon + 1 teaspoon ghee (or oil for vegan and dairy free option)
- 1 tablespoon Spice Zen's Kitchari Spice Blend
- 1 cup diced vegetable of your choice (green beans, carrots, potatoes, zucchini)
- 6 cups water
- 1/2 tsp sea salt or to taste
- Chopped Coriander to garnish
- Wash rice and mung lentil and rinse 2-3 times.
- Heat a heavy bottom pot over medium heat and add 1 tablespoon of ghee or oil. Add the Spice Zen Kitchari spice blend and sauté for a minute. Add rice and mung lentil and sauté for another minute to coat the grains with ghee/ oil and spices.
- Add salt and water to the pot with rice and mung lentil and let it boil. Once it starts to boil, reduce the heat to medium-low and cover it. Let it simmer for about 20 minutes. If you are adding vegetables, add it now and let it simmer for another 15-20 minutes. Stir occasionally to avoid grains sticking to the bottom.
- Stir and check for Kitchari’s consistency. The vegetables should be tender, and rice & lentils should be mushy or like a vegetable stew. Add more water to your required consistency.
- Top it with 1 teaspoon ghee/ oil and garnish with chopped coriander. Enjoy!
Tips: Soak rice and split mung lentil in hot water for at least 10 minutes. Drain the water and rinse.
You can pressure cook this dish to save time.
Adjust water ratio for whole mung lentil.
Add more water to cook in slow cooker.
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- 1 cup white basmati rice
- ½ cup split mung lentil (dal or other lentils like split red lentils, whole mung, yellow mung)
- 1 tablespoon + 1 teaspoon ghee (or oil for vegan and dairy free option)
- 1 tablespoon Spice Zen's Kitchari Spice Blend
- 1 cup diced vegetable of your choice (green beans, carrots, potatoes, zucchini)
- 6 cups water
- 1/2 tsp sea salt or to taste
- Chopped Coriander to garnish
- Wash rice and mung lentil and rinse 2-3 times.
- Heat a heavy bottom pot over medium heat and add 1 tablespoon of ghee or oil. Add the Spice Zen Kitchari spice blend and sauté for a minute. Add rice and mung lentil and sauté for another minute to coat the grains with ghee/ oil and spices.
- Add salt and water to the pot with rice and mung lentil and let it boil. Once it starts to boil, reduce the heat to medium-low and cover it. Let it simmer for about 20 minutes. If you are adding vegetables, add it now and let it simmer for another 15-20 minutes. Stir occasionally to avoid grains sticking to the bottom.
- Stir and check for Kitchari’s consistency. The vegetables should be tender, and rice & lentils should be mushy or like a vegetable stew. Add more water to your required consistency.
- Top it with 1 teaspoon ghee/ oil and garnish with chopped coriander. Enjoy!
Tips: Soak rice and split mung lentil in hot water for at least 10 minutes. Drain the water and rinse.
You can pressure cook this dish to save time.
Adjust water ratio for whole mung lentil.
Add more water to cook in slow cooker.
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