How long does nourishing ayurvedic kitchari [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can nourishing ayurvedic kitchari [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Why is nourishing ayurvedic kitchari [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does nourishing ayurvedic kitchari [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

28.1K Views 1 year ago

Nourishing Ayurvedic Kitchari
[Vegan]

CW By: Courtney West

Author Bio

My personal journey is to share what I eat as a vegan and portray the... Read More

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Nourishing Ayurvedic Kitchari [Vegan, Gluten-Free]

238

Dairy Free

Vegan

Kitchari is a staple comfort food of India, especially during times of fasting. It's meant to be nourishing and grounding, so if you need to hit the "reset" button, definitely make this easy and nourishing meal.

Ingredients You Need for Nourishing Ayurvedic Kitchari [Vegan]

1 cup split yellow mung beans (moong dal)
1 1/2 cups basmati rice
6 cups filtered water
1 bay leaf
1 cinnamon stick
2 teaspoons ground turmeric
1 1/2 teaspoon ground coriander
1 teaspoon ground cumin
Freshly cracked pepper to taste
A pinch of pink Himalayan sea salt
Fresh cilantro and lemon or lime juice to serve

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How to Prepare Nourishing Ayurvedic Kitchari [Vegan]

Rinse the mung beans and rice then add them to a large pot or Dutch oven.
Add the bay leaf, cinnamon, stick, spices, and salt then pour the water in. Bring the water to a boil, then reduce the heat to a low simmer and cook the mixture until all of the water has been absorbed (this took me about 25-30 minutes). Make sure to stir often so the bottom doesn't burn.
Once all of the water has been absorbed, turn off the heat. Serve up your kitchari with a heavy sprinkling of fresh cilantro and a squeeze of fresh lemon or lime juice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Ava Whetton says:

October 22, 2015 at 8:45 am

Omg ive wanted to know how to make this but didn’t know how to spell it lol. BTW im part Indian and i can cook vegan bangers and mash lol
Ashwin Veganist Mahabier says:

October 21, 2015 at 10:54 am

one of my favorite dishes and i know so many different versions by now :) hhmmmm so yummie :P
Pania Ngatai says:

October 21, 2015 at 8:24 am

Hopaea Amaru Wharepapa Alana Te Maari

Comments are closed.

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