KITCHARI: the ultimate comfort food.
From Ancient Tradition to Modern Comfort: Discover the Soothing Power of India's Beloved Rice and Lentil Dish
Imagine a comfort food you don't have to feel guilty about. A comfort food that nourishing on many levels and is super easy to make. Sounds pretty great, right? Well, my friend, let me introduce you to Kitchari!
What is Kitchari
Kitchari is an ancient, traditional Indian dish made from rice and lentils. For those familiar with Ayurveda (an Indian-based, holistic medical system), kitchari is often recommended for cleansing the system because it's light and easy for the body to digest, thus giving your body time to rest. But in India, it’s really a household staple that’s made at least once a week in many homes.
Kitchari: The Healing Hug in a Bowl
Growing up my family loved kitchari— especially after long trips, when one of us got sick or had an upset stomach, and on cold days when we craving something soothing— kitchari fit the bill for simple, creamy, warm, and nurturing. It’s like a hug in a bowl.
The best part is that there are so many variations of kitchari. You can change it up with different seeds, spices, vegetables and lentils. And, you can easily change the ratio of water and make it fluffy or more porridge style—whatever spells comfort for you. Not to mention the many cooking methods you can try: directly on the stove, instapot/ pressure cooker or a rice cooker.
For now, I'll share the most basic (but delish) version: simple yellow mung + rice. Often my husband or I make this with a side of greens, zucchini, or broccoli. And at other times I make the more traditional tomato-based vegetable curry to go with it. Just depends on what we’re in the mood for. Either way, it usually hits the spot. The benefit of adding a vegetable to it is that it makes it more of a complete meal.
Kitchari: yellow moong dal + rice
SERVES: 4-6 ppl
PREP TIME: 10 min
COOK TIME: 30 min
INGREDIENTS
1 cup yellow split moong dal
1 cup basmati or a long grain rice
½- ¾ tsp turmeric
1 tbsp ghee
¼ tsp asafoetida
2 tsp salt
1 tsp black pepper
4 cups water (6 cups if you desire porridge-like consistency)
INSTRUCTIONS
Stovetop Method
Triple wash rice and mung dal.
Combine all ingredients in a medium sauce pot.
Bring to a boil, then cover with lid and reduce the temperature to low. Set a timer for 25 minutes.
After 25 minutes, check to see if dal is cooked. If need be cook for a few minutes longer. If done, turn off stove to ensure that it does not overcook and stick to the bottom, serve and enjoy!
Instapot Method
Triple wash rice and mung dal.
Combine all ingredients instapot and close up the instapot.
Start instant pot— Setting: Pressure Cook/ 1 min/ high
Once pressure releases, open and gently, serve and enjoy!
COOKING NOTES
Time Saving Tips:
Set up instapot in the morning and use the delay time setting to set for 1 hour before dinner.
Set up instapot the night before and use the delay time setting to set for 1 hour before breakfast, if you want to take this dish for lunch.
GLUTEN- FREE
Completely gluten free!
VEGAN
Replace ghee with olive oil or coconut oil (depending on what oil is best for your dosha).
AYURVEDIC/ YOGIC COOKING TIPS
Kapha - enjoy with a side of picked ginger, greens or a tomato based curry.
Pitta - enjoy with greens and a dollop of ghee on top.
Vata - enjoy with a dollop of ghee on top with a side of greens.
