How To Make Authentic Kitchari
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.
Kitchari is cooked in many different styles using a combination of spices in different parts of India. The two most popular styles are North Indian and South Indian kitchari. In South India Kitchari is called Pongal. At Inner Flame we offer both North and South Indian Kitchari blends. The Kitchari Meal Kits comes with pre-mixed rice and lentil packs, coconut chutney (pairs yummy with kitchari), North and South Indian Kitchari spice packs.
This recipe uses the Inner Flame Kitchari Spice Mix
Inner Flame Kitchari Spice pack ingredients:
North Indian Kitchari Spice Mix: Cumin, Coriander, Turmeric, Gluten Free Asafoetida, Ginger, Rock Salt, Black Pepper, Clove, Dried Curry Leaf, Cardamom, Cinnamon)
South Indian Kitchari Spice Mix: Cumin, Black Pepper, Gluten Free Asafoetida, Ginger, Rock Salt, Dried Curry Leaf
|Serving Size: 1||Prep Time: 5 minutes|
|Cook Time: 20 minutes||Total Time: 25 minutes|
- 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: Wash half cup of rice and yellow moong dal at least twice or until water runs clear. Soak in filtered water overnight (or minimum of two hours). Drain soaking water.
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. Serve hot and enjoy!