Kitchari

Pro tips

• Toast cumin, mustard, and coriander seeds in ghee for 30–60 seconds before adding other ingredients—this blooms the spice flavors and prevents raw, harsh notes.
• Stir kitchari occasionally during cooking to prevent the dal and rice from settling and scorching on the bottom, and to encourage a creamy consistency.
• Add ginger and turmeric early so they infuse throughout; asafoetida (hing) should go in with the seeds to activate its digestive properties.
• Start with 4 cups water and add more as needed—kitchari should be creamy and porridge-like, not soupy or dry. Adjust water based on your stove and pot size.

Substitutions

• Basmati rice → jasmine or white rice (cooks similarly; avoid brown rice for traditional lightness)
• Ghee → coconut oil or sesame oil (1:1 ratio; ghee is preferred for digestion but alternatives work)
• Cumin seeds → ground cumin (use ½ tsp; less pungent; toast briefly in ghee or skip toasting)
• Asafoetida (hing) → omit entirely (spice aids digestion but isn't essential; the dish is complete without it)

Storage & make-ahead

Store cooled kitchari in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot with a splash of water or broth to restore creaminess; it thickens as it cools.

Can I use brown rice instead of basmati?

Basmati is preferred because it's lighter and easier to digest, which aligns with kitchari's Ayurvedic purpose. Brown rice is heavier and takes longer to cook; if using it, increase water and cooking time by 10–15 minutes.

What's the difference between whole mung dal and split yellow mung dal?

Split yellow mung dal (moong dal) cooks faster (15–20 minutes) and is lighter, making it ideal for kitchari. Whole mung dal requires soaking and longer cooking, which is less typical for this recipe.

Is kitchari suitable for a cleanse or detox diet?

Yes—kitchari is the traditional Ayurvedic reset food, eaten as a mono-diet during cleanses because it's easily digestible, nutritionally complete, and balancing for all body types.

Can I make kitchari without ghee?

Yes. Use coconut oil or sesame oil as a 1:1 substitute. Ghee aids digestion and absorption in Ayurveda, but the dish works with other fats; avoid olive oil as it doesn't complement the warm spice profile.

How do I know when kitchari is done?

Both the rice and dal should be completely soft and creamy, almost mushy (not al dente). The mixture should look porridge-like, not separate grains. Taste a grain of rice—it should break apart easily.