Monday 13 March 2017


vegan, GF
👬 4 🕜10min prep + 40min cooking
Kitchari is an ancient Ayurvedic dish meaning 'mixture', usually of two grains. There are many versions of this dish however this particular one is very nourishing and easy to digest. Please note theo options below for some alternatives.


1 tablespoon ghee or coconut oil
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric
1⁄2 teaspoon grounded coriander
2 bay leaves
100g red lentil
100g basmati rice
1⁄2 tablespoon Himalayan pink salt

You can adapt this dish to your own taste by adding combinations of:
- Carrots
- Sweet potatoes
- Pumpkin
- Red peppers
- Good quality cornichons


1. Carefully pick over rice and lentil to remove any stones. Wash each separately in at least 2 changes of water.
2. Warm the ghee in a medium sized saucepan
3. Add the spice mixture and sauté for one to two minutes.
4. Add rice and lentil and sauté for a further couple of minutes.
5. Then add 6 cups of water and bring to the boil.
6. Once boiling reduce the heat to a medium-low. Cover and cook until it is tender (approx.30-40 minutes). If you are adding vegetables to the dishi, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end.

N.B Add more water if needed. Typically, kitchari is the consistency of a vegetable stew as opposed to a broth. Garnish with fresh coriander and add salt to taste (optional).

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