There are gazillions of kitchari recipes out there and you are more than welcome to make one you’ve used before or search online. The one I’m sharing with you is my own version that I’ve tweaked along the way with each panchkarma I’ve done and there’s room to change things up. It ‘s a great place to start
You’ll Need:
A Medium Sauce Pan
1/2 tsp hing/ asafoetida
1/2 tsp turmeric
1/2 tsp coriander seeds
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp cumin
1/2 tsp cinnamon
1/4 tsp cardamom
2 tsp fresh grated ginger root
1/2 white onion chopped
1 large carrot
1-2 cloves of garlic
1/2 cup white basmati rice
1/2 cup split mung dal beans
1 Tbsp Ghee
S&P to taste
Optional: Add choice of doshic veggies &
1/4 cup shredded coconut
1/4 cup sliced almonds
1/4 cup raisins or craisins
~Melt the ghee over med heat and add all of the garlic & spices. Add chopped carrot & green beans ( you can really add any veggies you like! You don’t have to follow this recipe exactly).
Continue to cook spices and veggies until the onions are translucent. Add 3 cups of water to the pot, add rice, beans, coconut, raisins/craisins. Bring to a boil and then simmer for 15 minutes.
After 15 minutes test rice and beans to see if they are cooked by taste testing. The consistency of this dish is almost soup like so the water will not get completley cooked off.
Once the rice and beans are cooked to taste add salt and pepper and enjoy!
Please feel free to change up the recipe with different nuts, veggies, and dried fruits as you’d like!