Ayurvedic kitchari recipe

kitchari is one of our favorite meals that we too often forget about! this one we’ve created is an Ayurvedic cleansing meal made with spiced red lentils, rice, and veggies. all you need is one pot and your kitchari will be ready in about an hour. this dish is naturally gluten-free, dairy-free, and nut-free! egg-free and vegan by option but we like to add a soft-boiled egg on top to complete the meal. you may have seen kitchari made with other ingredients in the past but its a pretty versatile dish! the word “kitchari” itself means mixture, and the dish itself is usually a combination of a grain and a legume in a warm soup. while it’s most commonly made using rice and mung beans, you can change it up however best suits you. for example, today we’ve used red lentils instead of moong dal. feel free to use what you have on hand or what you like best! i’ve been eating this everyday this past week for breakfast and/or for lunch! it’s so good and so nice to have already prepped for the week.

INGREDIENTS

• 1 tbsp coconut oil

• 2 tsp cumin seeds

• 1.5 tsp coriander seeds

• 1 tsp fenugreek seeds

• 1/2 tsp mustard seeds

• 2 tsp fresh ginger :: grated

• 1 tsp fresh turmeric :: grated

• 1 tsp sea salt

• black pepper :: to taste

• 4 c. chopped vegetables of choice :: we used sweet potatoes, carrots, celery, and broccoli

• 1/2 c. dried jasmine rice :: or whatever long grain rice you have on-hand, ie. basmati

• 1.5 c. red lentils

• 6 c. vegetable broth

• 1/2 c. canned coconut milk

• fresh cilantro :: to garnish

• 1 soft-boiled egg

INSTRUCTIONS

start by chopping up your vegetables of choice.

heating the coconut oil in a large pot and once heated, add in your cumin seeds, coriander seeds, fenugreek seeds, and mustard seeds. fry them for about 30 seconds, then stir in your freshly grated ginger and turmeric, salt and black pepper.

add the vegetables you’ve chosen into the pot—we used sweet potatoes, carrots, celery, and broccoli—and stir to combine.

once combined, add in your rice, red lentils, and vegetable broth. stir to combine and bring to a simmer. let simmer over low heat for about 45 minutes, cover your pot and let simmer for another 10-15 minutes.

during this time, soft-boil your eggs to add onto your dish once it’s done.

pour in your coconut milk and stir to combine. if you’re hoping for a more soupier dish, add more vegetable broth of coconut milk.

garnish with sea salt, cilantro and a soft-boiled egg and enjoy!!!