April 20, 2019 in Blog

Kitchari, delicious, and easy on the digestive system

One of my favorite Kitchari recipes was created for my private dinner guests by an Ayurvedic chef, ‘Cooking with Om’, and I am happy to be sharing it with all of you.

It’s the perfect meal when you’re doing a cleanse or simply giving your digestion a rest, especially after any of my Ayurvedic treatments such as Abhyanga, Shirodhara, or Bliss Therapy Treatment.

(serves 4) 

  • 1  cup of Organic Basmati rice
  • 1  cup yellow split Mung dahl 
  • 8 cups of filtered Water
  • 2 tbs Ghee or coconut oil 
  • 1 tsp Cumin seeds 
  • 1 tsp turmeric 
  • 1 tbs fresh ground Coriander Powder
  • ½ tsp fresh ground Fennel Seed
  • 1 Tbs minced Ginger root
  • 1 Cup Asparagus, hard part removed and sliced in 1’ spears
  • 2 Cup Carrots, peeled and diced small
  • 1 Bunch organic chards or spinach 
  • 2 tsp Himalayan or Soma salt (real salt is also a good choice)
  • Black pepper freshly ground 
  • Cilantro, chopped for garnish
  • Lime wedges

Place the coriander and fennel seeds in a coffee grinder or magic bullet and grind into powder.

Wash the rice and lentils in a colander by dunking them in a bowl full of water. Discard water and repeat at least 3 times. Allow to drain.

Place a heavy bottom pot on the stove with the water, the lentils and rice. 

Bring water to a boil.  When foam rises, remove with a slotted spoon and discard. 

Simmer for 25 minutes covered or until the rice and the lentils are soft. You may need to add some water if the lentils look dry.

Heat the ghee/coconut oil a large frying pan without allowing it to smoke. Add the cumin seeds and fry for a few seconds. Add the ground spices, stir and quickly add the minced ginger and vegetables to stop the spices from burning. 

Fold the curried vegetables into the cooked lentils.  

Add salt, cilantro and pepper and stir well.

Serve with a wedge of lime.

Cilantro Chutney

  • 1 bunch Cilantro
  • 2 Tbs Lime Juice
  • 2 Dates, pitted and chopped (optional)
  • 1 Green Thai Chili, or half a jalapeño (optional)* pitta aggravating 
  • 1 inch piece of Ginger
  • 2 Tbs shredded coconut 
  • ½ tsp Salt
  • 1/4 cup Water

Place all ingredients in blender, and blend until smooth.

The consistency of this chutney should be that of a thick puree.

Serve this delicious sauce with kitchari, roasted veggies or as a dip.

Let me know how you liked it, it’s definitely one of my favorites!

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