
Kitchari is an Indian dish that is traditionally made very plain and used for cleansing and convalescence.
I think kitchari is the perfect meal to keep you warm and nourished in fall/winter!
This version is a quick and simple one-pot meal that is great any time of the year, and it’s especially great for bringing to work in a thermos.
Kitchari Recipe
1/2 cup split mung dahl (beans)
1/2 cup white basmati rice
8 cups bone broth (or veggie broth or water)
2 TBSP ghee
1 onion, chopped
5-7 garlic cloves, chopped
2 carrots, chopped
3 celery stalks, chopped
1-2 TBSP fresh ginger, chopped
1 TBSP turmeric powder
2 tsp coriander seeds
2 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1/4 tsp hing (asafoetida) *this is a specialty item and is ok to omit
½-1 tsp himalayan sea salt
cilantro, chopped
- Rinse the beans and rice several times until the water runs clear.
- Add ghee to the pot. I used an Instant Pot set on the Medium Saute setting. Add onion and carrots and saute until onions are translucent. Add seed spices. Stir and listen for the popping. Then stir in the garlic and ginger.
- Add celery, turmeric, salt, broth, beans, and rice. Stir and put on the Bean/Chili setting with the pressure valve closed.
- Wait a few minutes after it’s done to let the pressure off.
- Top each serving with some freshly chopped cilantro to taste. Enjoy!
This version is kind of soupy (and easier to digest).
I also added a couple handfuls of baby greens to my bowl before I ladled in the kitchari and a diced avocado on top. I was out of cilantro this morning, but I highly recommend adding that on top!
*If you don’t own an Instant Pot, you can easily make this in a good, old-fashioned pot on the stove. 😉



