healing kitchari

A special, simple, spiced Ayurvedic method of using food as medicine and detoxification.

My new favorite dish, much easier to make than I anticipated, and so delicious even as leftovers.

Refrigerate or freeze leftovers for simple future meals: eat with eggs for breakfast, avocado and fresh greens for lunch, or as is for a small nourishing dinner.

There are many variations, but I made the task less daunting by using what I had on hand, including a few things I know I could easily find. I also love it because you can make it to taste, with your favorite spices and seasonal veggies. Save your kale stems and toss those in there, too.

Not sure what to do with all of these spices? I love using a mix of them together on roasted or sautéed veggies, even stir fry and soups. Experiment to your taste!

Inspired by Kripalu’s nourishing kitchari recipe.

healing kitchari

free of dairy, gluten, soy, sugar

serves 6 as side or 8-10 as a main dish

1 cup organic millet or quinoa, rinsed + drained [or sub basmati rice]

2 cups organic sprouted mung beans, rinsed [sub red lentils]

2 tbsp coconut oil or ghee

2 tsp cumin, ground

2 tsp turmeric, ground

2 tsp black pepper, ground

2 tsp coriander, ground

1 tsp fennel seed

1 tsp cinnamon, ground [during winter]

1 tsp sea salt [add to taste]

5 cups mix of seasonal veggies, chopped [I used a mixture of zucchini, sweet potato, kale leaves + stems]

6-8 cups water

love

optional toppings to taste

green onion

cilantro

parsley

coconut yogurt tzatziki

instructions

Heat the coconut oil or ghee in a large pot, add all the spices to toast on medium high heat for a few minutes until fragrant.

Stir in the millet/quinoa/rice and beans until coated.

Add 7-8 cups of water and chopped veggies, bring to a boil and reduce to a simmer.

Cook 30 minutes-1 hour, until beans and grains are soft and kitchari has a thicker porridge consistency.

Serve warm with toppings such as chopped green onions, cilantro or parsley, avocado, or a dollop of my coconut yogurt tzatziki.

healing kitchari

free of dairy, gluten, soy, sugar

Print Recipe Pin Recipe

Course breakfast + brunch, main dish, Side Dish

Cuisine breakfast + brunch, gluten-free, soy-free, sugar-free, vegan, vegetarian

Servings 6 people

Ingredients

  

• 1 cup organic millet rinsed + drained [or sub basmati rice]
• 2 cups organic split mung beans rinsed [sub red lentils]
• 2 tbsp coconut oil or ghee
• 2 tsp cumin ground
• 2 tsp turmeric ground
• 2 tsp black pepper ground
• 2 tsp coriander ground
• 1 tsp fennel seed
• 1 tsp cinnamon during winter
• 1 tsp sea salt to taste
• 5 cups seasonal veggies chopped [I used a mixture of zucchini, sweet potato, kale leaves + stems]

Instructions

 

• Heat the coconut oil or ghee in a large pot, add all the spices to toast on medium high heat for a few minutes until fragrant.
• Stir in the millet/quinoa/rice and beans until coated.
• Add 6-8 cups of water and chopped veggies, bring to a boil and reduce to a simmer.
• Cook at least one hour, until beans and grains are soft and kitchari has a thicker porridge consistency.
• Serve warm with toppings such as chopped green onions, cilantro or parsley, avocado, or a dollop of coconut yogurt tzatziki.