Kitchari Recipe

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Kitchari is a traditional Ayurvedic dish which has been relied upon for centuries to calm, cleanse, heal, and nourish the digestive system, and revitalize and restore the body. Fall, like spring, is a traditional season for detoxification and dietary cleanses.

Doing a cleanse at this time acts as a reset button for the body, preparing it for the winter season ahead, no matter what climate you call home. It is also beneficial for after breaking a fast, if you’ve been ill, or feeling a little under the weather. 

It tastes wonderful for breakfast as well. It is a very forgiving dish, and is open to additions, subtractions, and substitutions to make it uniquely your own.


  • 1/2 cup white basmati rice
  • 1/2 cup Moong Dal
  • 1 cups finely chopped cauliflower
  • 1 cup sliced zucchini
  • 1 tbsp clarified butter (ghee)
  • 2 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/8 tsp hing (found on Amazon or substitute it for 1/4 cup finely chopped white onion and 1 minced garlic clove)
  • 1 1/4 tsp salt
  • 1tsp finely grated ginger
  • 3 1/2 cups water

For serving:

  • 2 tbsp hot clarified butter (ghee)

Wash and soak rice and moong dal in 3 cups of water for at least 15 minutes. Drain the water and set aside.

  1. In a large frying pan heat the ghee with the lid on. When the butter is moderately hot, add cumin seeds, hing (if substituted, 1/4 cup onion and garlic). Allow to cook for 1-2 minutes. Add turmeric, coriander and all other ingredients (plus 1/2 cup of water) and stir.
  2. Close the lid, reduce heat to a simmer and cook for 7 minutes.
  3. Turn off heat and wait until steam has stopped before opening cooker.
  4. Kitchari should be soft and a little runny like dough. Add boiling water to adjust the desired consistency.
  5. Pour ghee over kitchari before serving.


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