Kitchari is one of Ayurveda’s greatest gift! Kitchari simply means blended grains and describes any dish made with rice and/or grain blended with a legume to form a porridge-like dish. Traditionally it’s made with Mung beans and Basmati rice with light spices and ghee which creates a super flavoursome savour dish. The skilful use of spices and vegetables can produce balancing effects for the three bodily doshas.
Kitchari has been a centrepiece in Ayurvedic cuisine for centuries and is gaining a lot of popularity this day and age, particularly in the health and Yoga communities as it’s a very medicinal dish. Its used to nourish the sick, the elderly, babies as it’s easy to digest and gives strength and vitality. It nourishes all the tissues. Kitchari is excellent for detoxification and de-aging of the cells. It is also taken at times of stress and debilitation.
Not only that, it’s an extremely nutritional dish for the healthy, for health improvement and maintenance. As it combines a grain + legume, it creates a complete vegetarian protein source, as well as providing many minerals and vitamins.
Kitchari is also a great staple to have in your repertoire as it’s a nutritious, simple, soothing, satisfying, ‘go-to’ dish for breakfast, lunch or dinner.
A lot of you have LOVED the kitchari you’ve had at our events or at Sukhavati in Bali but have expressed that you just can’t make it yourself!
So, after some experimenting, we have created a super simple kitchari that’s a sure success!
This recipe is adapted from a Divya Alter Kitchari recipe. Divya is a wonderful Ayurvedic chef who runs an Ayurvedic Restaurant in New York and her book ‘What to Eat for How You Feel’ is an absolute gem when it comes to easy, seasonal, ayurvedic cooking. Would highly recommend purchasing it.
The original recipe for this Kitchari was posted on the True Ayurveda website – another great Ayurvedic resource!
What you’ll need for our adaption of this recipe is a pressure cooker. Seriously, it’s worth investing in one if you want to eat Ayurvedically. A pressure cooker saves so much time cooking lentils and legumes which are a staple in Ayurvedic cuisine. It helps to quickly and nutritiously breaky down the legumes, so they are creamy, smooth and easy to digest!
You can buy a stovetop or an electric pressure cooker. We personally use an electric one more as you can pop it on when you get home and go meditate, hang with the family, walk the dog, or do whatever while dinner is cooking and you don’t need to think about it.
Not to worry if you don’t have a pressure cooker as you can still make this recipe with a good old pot on the stove!
Prep time: Soaking the legumes: 30 to 60 minutes, Frying the spices: 10 minutes
Cook: 15 minutes in a pressure cooker, about 40 minutes on the stove
Enjoy immediately and serve hot.
Enjoy! Let us know if you make it and how you go!