Name: Kitchari
Yield: Serves 1–2
Ingredients: pinch of sea salt, to taste; fresh coriander, to serve (optional); 1 tsp ground turmeric; 2 tbsp ghee; 70 g (⅓ cup) mung dal (or mung beans, soaked overnight); ¼ tsp black pepper; 1 bay leaf; 370 ml (1½ cups) water; 5 cm (2 in) piece of fresh ginger, finely chopped, or ¼ tsp ground ginger; 1 tsp cumin seeds; pinch of asafoetida; 70 g (⅓ cup) white basmati rice, soaked for 1 hour

Preparation info

Serves
1–2

Difficulty
Easy

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

Kitchari (also spelled kitcharee, khichadi, kitchadee, kitchari and in many other variants) is one of the staple healing foods in Ayurveda. It is believed to balance the Doshas, support the tissues, detoxify the body and purify the digestive system. In India, it is used to nourish the elderly and sick, and it is often a baby’s first food since it is easy to digest. It also used for mono-diet fasting at retreats and cleanses, where participants eat kitchari for every meal for a couple of day