What kind of rice and beans are best for this Kitchari?

This Kitchari recipe uses white basmati rice (or brown rice/quinoa) and yellow mung dal beans, which should be rinsed until the water runs clear before cooking.

What spices give this Kitchari its distinctive flavor?

The distinctive flavor comes from toasting cumin seeds, mustard seeds, fennel seeds, and fenugreek seeds, along with fresh ginger, green cardamom pods, bay leaves, cloves, and ground turmeric powder.

How do I achieve the right consistency for this Kitchari?

After bringing the ingredients to a boil, reduce to a simmer and cook for 35-40 minutes or until the beans and rice are soft and the kitchari has a porridge-like consistency.

Can I add vegetables to this Kitchari recipe?

Yes, you can add 2-5 cups of chopped organic, seasonal vegetables such as spinach, carrots, green peas, celery, kale, and bok choy, making sure to avoid nightshades.

What should I remove before serving the Kitchari?

Before serving, remember to remove and discard the bay leaf, cardamom pods, and cloves for a smoother eating experience.

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Kitchari
[Vegan]

Name: Kitchari [Vegan]
Cook time: 40 min
Yield: 4 servings
Ingredients: 1 cup white basmati rice brown rice or quinoa; 1/2 cups yellow mung dal beans; 1 tablespoon oil; 1 teaspoon each cumin seeds mustard seeds fennel seeds, fenugreek seeds; 6 cups of water; 1 1-inch piece of ginger, peeled and minced; 3 green cardamom pods; 2 bay leaves; 2 cloves optional; 1 teaspoon ground turmeric powder; 1/2 teaspoon Himalayan pink salt or sea salt; pinch ground black pepper; 2 –5 cups of chopped organic, seasonal vegetables such as spinach, carrots, green peas, celery, kale, and bok choy (avoid nightshades); 1 cup chopped fresh cilantro optional

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana Fajkusova and Nikki Lefler are Personal Wellness Coaches, authors of The Vegan Weightloss Manifesto,... Read More

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A warm bowl of vegan Kitchari, a comforting porridge-like dish made with basmati rice, yellow mung dal, and seasonal vegetables, garnished with fresh cilantro.

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Kitchari [Vegan]

Dairy Free

Vegan

This is very tasty and easy to digest dish, excellent food choice when recovering from illness, for strength and general health. Kitchari is a wonderful choice whenever you need a lift or feel like nurturing yourself and friends.

Ingredients You Need for Kitchari [Vegan]

1 cup white basmati rice brown rice or quinoa
1/2 cups yellow mung dal beans
1 tablespoon oil
1 teaspoon each cumin seeds mustard seeds fennel seeds, fenugreek seeds
6 cups of water
1 1-inch piece of ginger, peeled and minced
3 green cardamom pods
2 bay leaves
2 cloves optional
1 teaspoon ground turmeric powder
1/2 teaspoon Himalayan pink salt or sea salt
pinch ground black pepper
2 –5 cups of chopped organic, seasonal vegetables such as spinach, carrots, green peas, celery, kale, and bok choy (avoid nightshades)
1 cup chopped fresh cilantro optional

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How to Prepare Kitchari [Vegan]

Rinse the rice and the mung dal beans in a fine -mesh strainer until the water runs clear. Set aside.
Melt the oil in a large pot over medium-high heat. Add all the seeds and stir and toast until the mustard seeds pop - about 1 minute. Add the rice and beans. Cook and stir for another minute. Add the water, ginger, cardamom pods, bay leaves, cloves, turmeric, salt and pepper, and chopped vegetables. Bring to a boil and reduce to a simmer.
Cook for 35-40 minutes or until the beans and rice are soft and the kitchari has a porridge-like consistency.
Remove and discard the bay leaf, cardamom pods and cloves. Serve warm with fresh cilantro on top, if desired.