Kitchari is an Ayurvedic (Ancient Life Science) recipe. It is cooked with equal parts of rice (carbohydrate) and yellow lentil (protein & fiber) along with balanced ratio of heating and cooling spices to create a calming effect. Kitchari is very nutritious and easy to digest. When cooked with ghee (clarified butter) it helps lubricate the digestive tract. Due to it’s healing properties, kitchari diet has been traditionally prescribed as as an effective technique to heal and restore the digestive system.
1 basmati rice and moong dal pack
1 spice mix pack
2 teaspoons ghee or coconut oil
1 3/4 cup water (or more if needed during cooking)
Optional – fresh cilantro or one teaspoon of ghee for garnish
Step 1: Rinse rice and dal pack at least twice, or until water is clear, and soak overnight or minimum of two hours. Drain soaking water. Prepare remaining ingredients.
Step 2: In a small saucepan, heat ghee or oil over medium heat.
Step 3: Once hot, add spice mix pack and sauté for 30 seconds to a minute until fragrant.
Step 4: Add rice and dal, mix and sauté for another 30 seconds to a minute.
Step 5: Add 1 3/4 cup of water, increase heat and bring to a boil. Once it reaches a boil, reduce heat and simmer for 20 to 25 minutes, stirring occasionally. Add more water if needed during cooking until rice and dal are fully cooked and desired consistency. Kitchari should be like a thick stew/porridge.
Step 6: Let kitchari cool for a few minutes. You can garnish with fresh cilantro or teaspoon of ghee if desired. Enjoy kitchari with Inner Flame Coconut Chutney.