Simple Kitchari Recipe

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vegan kitchari

This simple kitchari recipe is my go-to comfort meal when we are in need of healing, warming or cozy vibes. I love how versatile this porridge is – it can support all the fun vibrant toppings you can come up with. I love topping my kitchari with combinations of the following: avocado, red onion, cilantro, red chili sambal, sesame seeds, dulse, cashew cream, coconut yogurt, kimchi, sautéed greens, mushrooms, micro greens, scallions, lime. Get creative or use up whatever you have lying around.

Step-by-step instructions and a video tutorial live below. Enjoy this simple kitchari recipe on these cold winter nights!

kitchari ingredients

servings: 6

*Options for toppings: cilantro, pickled red onions, black sesame seeds, red chili sambal

Method:

Prepare: Soak lentils for 30 minutes then drain. Rinse rice until the water runs clear.

Heat your pot to medium heat. Add all of the whole seeds – toast until fragrant and the mustard seeds start to pop. Add all of the ground spices, fresh ginger, bay leaves, and heat while stirring for 2-3 minutes.

Add the lentils and rice and toast for 3-5 minutes. Add the water – with bouillon added – coconut oil, and the chopped vegetables. Bring to a boil, then reduce to low, cover with lid and cook for 40 minutes.

Salt to taste and add toppings: cilantro, red onion, red chili samba, avocado, sesame seeds.

Notes:

1. Ingredients:
   • Ensure you have fresh and quality ingredients. Fresh vegetables add vibrancy to the dish.
2. Rice and Lentils:
   • Use a good quality basmati rice for a fragrant and fluffy texture.
   • Opt for split yellow mung beans or red lentils for quicker cooking and better digestion.
3. Vegetable Selection:
   • Choose a variety of colorful vegetables for nutritional diversity.
   • Popular choices include carrots, peas, cauliflower, spinach, and zucchini.
4. Spices:
   • Adjust spice levels according to taste preference.
   • Whole spices like mustard seeds and cumin seeds can be lightly toasted for added flavor.
   • If you don’t have all of the seeds you may add curry powder instead.
5. Ghee or Coconut Oil:
   • Ghee imparts a rich flavor, but you can use coconut oil for a vegan option.
   • Consider adding a teaspoon of ghee on top at the end for a finishing touch.
6. Pre-soaking Lentils:
   • Soak lentils for at least 30 minutes to an hour before cooking. This aids in digestion and reduces cooking time.
7. Rinsing Rice:
   • Rinse rice thoroughly to remove excess starch for fluffier grains.
8. Cooking Method:
   • Use a heavy-bottomed pot for even cooking.
   • Saute spices dry or in oil or ghee first to release their flavors.
   • Add vegetables and sauté briefly before adding rice and lentils.
9. Water Ratio:
   • Maintain the right water-to-rice-lentil ratio for the desired consistency. Adjust as needed.
10. Consistency Check:
    • Stir occasionally to prevent sticking, especially in the initial stages.
    • Adjust water if needed during cooking to achieve the desired consistency.
11. Garnishes:
    • Fresh cilantro and a squeeze of lemon or lime add a burst of freshness.
    • Toasted nuts or seeds make for a crunchy topping.
12. Serve Hot:
    • Kitchari is best enjoyed hot. Reheat gently if needed.
13. Customization:
    • Feel free to customize with additional spices, herbs, or a dollop of yogurt based on personal preference.
14. Pairing Suggestions:
    • Serve with a side of yogurt, pickles, or a cooling cucumber raita.
15. Storage:
    • Refrigerate any leftovers promptly. Kitchari tends to thicken upon cooling, so add a little water when reheating

I hope you enjoy this simple kitchari recipe for the days you need some warming, healing, comfort. Let me know if the comments below!