Traditional Ayurvedic meal kitchari, also known as khichdi, is cooked from a combination of Basmati rice, yellow split mung beans, and spices. This traditional dish, which I used to prepare in my mother’s kitchen as a child, is simple to follow.
Basmati rice and yellow moong dal (split mung beans), cooked in spices like turmeric, cumin seeds, ginger, and black pepper, make up kitchari, a dish that resembles porridge.
It has a consistency akin to porridge and is one of the most fundamental components of Ayurveda. Although it can be served at any time of the day, as a major meal, it is most frequently enjoyed for lunch or dinner.
What is required?
You’ll need the following supplies to get started:
Basmati rice: Traditionally cooked with basmati rice, but you may also use jasmine, brown rice, or quinoa as a replacement.
Split mung beans: Also known as washed mung dal or moong dal. Although a little difficult to locate, it is on Amazon. While you can use different kinds of beans or lentils, for optimum results, I suggest using split mung beans.
Water: For more taste, use vegetable broth as a substitute.
Spices: a combination of ground turmeric, fresh or ground ginger, cumin seeds, salt, and pepper. Ground cumin can be used in place of cumin seeds.
Ghee or oil: Ghee is made from clarified butter, hence it is not vegan. For a vegan-friendly alternative, use avocado oil, coconut oil, or vegan butter.
The printable recipe card is located at the bottom of the page and includes comprehensive ingredient measurements, instructions, and notes. Here is an overview:
- Soak the rice and beans: Place the rice and beans in a medium bowl. The mixture should be covered with water and left to soak for 15 to 20 minutes. Drain and rinse the mixture in a fine-mesh strainer until the water is clear.
- Heat the oil and spices: Place a medium pot on a medium-low heat and add the oil. When the oil begins to heat up, carefully add the cumin seeds and sauté for about a minute, or until the seeds begin to brown and smell good. Ginger and ground turmeric should be added.
- Include the remaining ingredients: Include the mixture of rice and moong dal. Add the water, stir, and season with salt and pepper.
- Simmer: Turn the heat up to medium-high to slightly boil the mixture. Right away reduce the heat to a moderate simmer on medium-low. Stirring occasionally, cook uncovered for 30 minutes or until you achieve a porridge-like consistency. It ought to be creamy and silky.
- Season: If necessary, add more spice and check the mixture’s doneness by tasting. Cook for longer if necessary. If it starts to get very thick, don’t hesitate to add a few tablespoons of water.
- Decorate and serve: The kitchari is now ready for consumption. Serve right away or let cool and store for later.
The last dish can be enjoyed in the following ways: • by itself or with a drizzle of ghee.
- Add freshly chopped cilantro as a garnish.
- Savour alongside a tomato and onion salad.
- Serve with no-knead homemade bread.
Kitchari storage and reheating
To store: Let it cool completely before putting it in an airtight glass jar to keep in the fridge for two to three days.
For up to two months, freeze in a freezer-safe container. Prior to reheating, take careful to defrost it.
Warm up on the stovetop to reheat. To achieve the porridge-like consistency, stir it with a tiny amount of water—roughly 1/4 cup of water for each cup of kitchari.