Kitchari cleanse recipe
A delicious recipe that is easy to digest and incredibly nourishing.
Equipment
Ingredients
- 1 tbsp coconut oil
- 2 tsp mustard seeds
- 1 tsp whole cumin seeds
- 1 yellow onion
- 3 carrots
- 1 tbsp fresh ginger
- 2 garlic cloves
- 1 tsp sea salt
- 1 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp black pepper
- 3/4 cups basmati rice
- 1 cup dried moong dal
- 4 cups vegetable broth
- 2 cups water
Optional toppings
- chili flakes
- fresh cilantro
- lemon juice
Instructions
- Melt the coconut oil. Add the mustard seeds and cumin seeds and toast them until the mustard seeds start to pop. Add the diced onions, diced carrots, minced ginger, and garlic. Cook for about 5 minutes, until onions have softened.
- Once the onions have softened, add the salt, turmeric, cloves, and black pepper and stir until the spices coat the vegetables. Add the rice, moong dal, vegetable broth, and water. Bring everything to a boil. Cover the pot and simmer over low heat for about 20 minutes.
- If the kitchari is looking too runny, let it simmer, uncovered, for a few more minutes. If the kitchari is too thick, turn off the heat and add 1/2 to 1 cup of water and stir.
- Serve in bowls, along with chili, cilantro, and lemon if desired.
Notes
- Whole spices - You can play with the spices you add. Try playing with fennel seeds, fenugreek seeds, and coriander seeds.
- Warming spices - Try different spices that can bring a new depth of flavor, like fresh ginger or black pepper.
- Instant Pot kitchari - You can adapt this kitchari recipe for the Instant Pot and cook it in under 5 minutes.
- Additional ingredients - I like to add red lentils, sweet potato, split peas, and green beans whenever I have them around. They boost the nutritional value of the dish and deepen the flavor in deliciously subtle ways.