Gabrielle’s Kitchari

Kitchari is hands down one of my all-time favorite dishes. It’s a comforting, porridge-like blend of basmati rice and yellow moong dal, gently simmered with warming spices like turmeric, cumin seeds, ginger, and black pepper. A staple in Ayurvedic cooking, it has a soothing texture similar to oatmeal. I ate it daily during Panchakarma to support digestion and detox. I love loading it up with veggies like squash, zucchini, broccoli, sweet potatoes, and spinach. For toppings, my go-tos are lime juice, cilantro, black sesame seeds, black lava salt, cashews, or a splash of Bragg’s Liquid Aminos.

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Gabrielle’s Kitchari

Prep time: 15 mins

Serves: 4-6

Cook Time: 20 mins

Total Time: 35 mins

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INGREDIENTS

• 1/2 cup of organic basmati rice

• 1 cup of yellow split mung bean dhal

• 2 tbsp of ghee or coconut oil

• 1 tsp salt

• 1/2 cup fresh cilantro, chopped

• 4 cups of water

• 1 handful raw cashews

• 1 cup any chopped vegetables (zucchini, squash, sweet potatoes, spinach, broccoli)

• 1 tsp turmeric

• 1 tsp cumin seeds

• 1 tsp other spice options:

  • Mustard seeds

  • Ginger powder.

  • Asafoetida… (hing)

  • Fenugreek.

INSTRUCTIONS

1. Rinse your rice and mung beans 4-5 times until the water runs clear.

2. Add the rice and dahl mixture to a rice cooker with 4 cups of water. Set your rice cooker to the brown rice setting and let cook.

3. Add your ghee, spices, cashews to a pan over medium heat on the stove. Cook for 2-3 minutes till spices smell fragrant. Add ½ cup of chopped cilantro and your vegetables of choice. Sauté for a few minutes.

4. Add your sautéed cashew and veggie mixture to the rice cooker and stir. Let cook for 15 more minutes. Add 1-2 tsp of Himalayan salt to taste.

5. When you’re ready to serve, spoon into bowls and top with a sprinkle of chopped cilantro, lime juice, black lava salt, more cashews and black sesame seeds.

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