Kitchari Recipe

Introduction

Kitchari is a comforting and nourishing one-pot dish from Indian cuisine, made with moong dal, basmati rice, and fragrant spices. It’s easy to prepare, naturally wholesome, and perfect for a cozy meal that feels both light and satisfying.

Ingredients

• 1 tbsp ghee
• 1 small cauliflower, stalks and florets finely chopped
• 2 carrots, finely chopped
• 15g piece of ginger, peeled and grated
• 1 tsp ground cumin
• ½ tsp black mustard seeds
• ½ tsp fennel seeds
• ½ tsp ground coriander
• ½ tsp ground turmeric
• 150g moong dal, rinsed and drained
• 100g basmati rice, rinsed and drained
• Small handful of coriander, finely chopped
• 1 lime, cut into wedges

Instructions

1. Step 1: Melt the ghee in a large flameproof casserole or saucepan over medium heat. Add the chopped cauliflower and carrots, season lightly with salt, and fry gently for 10 minutes until the vegetables have softened and developed a little colour.
2. Step 2: Stir in all the spices—ground cumin, black mustard seeds, fennel seeds, ground coriander, ground turmeric, and grated ginger—and fry for a further 2 minutes until fragrant.
3. Step 3: Add the rinsed moong dal and basmati rice to the pan and stir well to coat them in the spices. Season with salt.
4. Step 4: Pour in 1.25 litres of water, bring the mixture to a simmer, then cook gently for about 45 minutes, stirring occasionally. The dal and rice should become tender and break down, creating a porridge-like texture.
5. Step 5: Taste and adjust seasoning if needed. Stir in the chopped coriander, then serve hot with lime wedges on the side for squeezing over.

Tips & Variations

• For a vegan version, replace ghee with coconut oil or vegetable oil.
• Add more vegetables like peas or spinach to increase the nutritional content.
• If you prefer a thinner consistency, add extra water during cooking.
• Serve with a side of yogurt or chutney for added flavor contrast.

Storage

Store leftover kitchari in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. It also freezes well—thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other lentils instead of moong dal?

Moong dal is preferred because it cooks quickly and breaks down easily, creating the dish’s signature texture. Other lentils can be used but may require longer cooking times and result in a different consistency.

Is kitchari suitable for people with dietary restrictions?

Yes, kitchari is naturally gluten-free and can be made vegan by substituting ghee with a plant-based oil. It’s gentle on the digestive system, making it ideal for those recovering from illness or following a cleansing diet.

Kitchari Recipe

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★★★★★

4.6 from 70 reviews

• Author: Jake
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Kitchari is a comforting and nourishing one-pot dish from Indian cuisine, combining moong dal and basmati rice with fragrant spices and vegetables. This wholesome porridge-like meal is perfect for detoxifying and balancing the digestive system, featuring ginger, cumin, turmeric, and fresh coriander for a flavorful, warming experience.

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Ingredients

Scale 1x2x3x

Spices and Aromatics

• 1 tsp ground cumin
• ½ tsp black mustard seeds
• ½ tsp fennel seeds
• ½ tsp ground coriander
• ½ tsp ground turmeric
• 15g piece of ginger, peeled and grated

Vegetables

• 1 small cauliflower, stalks and florets finely chopped
• 2 carrots, finely chopped

Grains and Pulses

• 150g moong dal, rinsed and drained
• 100g basmati rice, rinsed and drained

Fats and Seasonings

• 1 tbsp ghee
• Salt, to taste

Garnish

• Small handful of coriander, finely chopped
• 1 lime, cut into wedges

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Instructions

1. Prepare the vegetables and heat ghee: Heat 1 tablespoon of ghee in a large flameproof casserole or saucepan over medium heat.
2. Cook vegetables: Add finely chopped cauliflower stalks, florets, and carrots to the pan. Season lightly with salt, and fry gently for about 10 minutes, stirring occasionally, until the vegetables have softened and developed a light color.
3. Fry spices: Add ground cumin, black mustard seeds, fennel seeds, ground coriander, ground turmeric, and grated ginger to the vegetables. Fry for a further 2 minutes until the spices become fragrant, stirring to combine well.
4. Add pulses and rice: Tip in the rinsed and drained moong dal and basmati rice. Stir thoroughly to coat the grains in the spiced vegetable mixture.
5. Add water and simmer: Pour in 1.25 liters of water and season with salt to taste. Bring the mixture to a gentle simmer, then cover and cook for 45 minutes, stirring occasionally, until the dal and rice are fully tender and have broken down to a porridge-like consistency.
6. Finish and serve: Adjust seasoning if needed. Sprinkle the finely chopped coriander over the cooked kitchari. Serve hot with lime wedges on the side to squeeze over just before eating.

Notes

• For a vegan version, substitute ghee with coconut oil or vegetable oil.
• You can add other vegetables like peas, zucchini, or spinach for extra nutrition.
• Adjust the water quantity slightly if you prefer a thicker or looser consistency.
• Kitchari is traditionally eaten during detox or cleansing diets for its light and easily digestible properties.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave with a splash of water.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Kitchari, Indian recipe, moong dal, basmati rice, detox food, vegetarian, one-pot meal, comfort food