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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.

Nourishing Ayurvedic Kitchari [Vegan]

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Calories

238

Serves

6

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

How to Prepare Nourishing Ayurvedic Kitchari [Vegan]

  1. Rinse the mung beans and rice then add them to a large pot or Dutch oven.
  2. 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.
  3. 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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1430 | Total Carbs: 307 g | Total Fat: 4 g | Total Protein: 36 g | Total Sodium: 282 g | Total Sugar: 60 g Per Serving: Calories: 238 | Carbs: 51 g | Fat: 1 g | Protein: 6 g | Sodium: 47 mg | Sugar: 10 g Calculation not including fresh cilantro or lime.

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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About The Author

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Courtney West

See My Recipes

My personal journey is to share what I eat as a vegan and portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.

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