Kitchari is the chicken soup of Indian cuisine; a wholesome and nourishing dish that you crave when you’re sick, or turn to for an easy meal. It’s made from a blend of soaked basmati rice and mung dal which resembles a chunky porridge when cooked. The word Kitchari literally translates to “a mess of” and this dish is exactly a delicious mess of lentils, rice and spices.
Heat coconut oil in a large saucepan to a medium heat. Add the coriander and cumin seeds to the pan, and toast in the oil until fragrant.
Once fragrant add in the other spices and salt, along with the ginger and turmeric and cook for 1 minute.
Add the lentils, mung dal and rice to the pan, stir, then pour in the water.
Bring the saucepan to the boil, then reduce to simmer and cook for 30-35 minutes. At this stage, all the water should be absorbed, and the lentils and rice will have softened to a chunky porridge-like consistency.
Squeeze the lime juice into the saucepan and stir-through the coriander, right before serving
Kitchari is a fantastically versatile dish and central to the ayurvedic way of life. While the basic mess of kitchari is mung dal and basmati there are as many variations of the dish as there are people who love it. Try mixing it up with your favourite Indian spices, vary the lentil or rice you use, or add in some of your favourite grains.
This one pot wonder is easy to prepare, nourishing, protein-rich and easy to digest. Incorporate it into your cooking schedule and share this recipe with a friend!
Visit Kate Levins’ website, Nourishing Club, to find more wholefoods recipes with a holistic approach.