• Radhi

KITCHARI/KITCHDI - RICE, LENTIL & VEG POT (AKA THE BELLY CUDDLE) |V|GF|AV|OG|NF|NSF|

Updated: Nov 19, 2020

I cannot even count the amount of times I've been corrected with my spelling of kitchari. LISSSTENNN, if you are correcting me then that means u know what I mean. MAYBE my ancestors passed down the spelling of kitchari (they didn't, but WHAT IF THEY HAD). Either way the ingredients and the benefits remain the same. POTATO POTAHTO I SAY.


Kitchari means MIXTURE, its an age old recipe that's used in the Indian culture usually the staple meal given when you're feeling a little under the weather or sick. When I was young and it was Kitchari day, I would have a tantrum and be extremely mad about it. But NOW I make it almost 3 times a week and genuinely it is a HUG FO MA BELLY.


IF there's one thing you take away from my blog I highly recommend it be this! In Ayurveda, kitchari is like the mother of all dishes; the lentils and rice come together to make a complete protein and the veggies (although not a traditional addition to kitchari) provide vitamins and minerals and the spices detox your body. A kitchari cleanse is common in Ayurveda to cleanse the stomach and digestive system and to help nourish replenish and reset your body during seasonal changes. Basically what I'm saying is all you really need in life to survive are some lentils, a bit of rice, a little veg, and some spices and you will be ALL GOOD! OK thats enough chit chat, lets get down to it!

🍽 S E R V I N G S

4 servings


🥗 I N G R E D I E N T S

1 cup yellow split moong lentils (soaked overnight or for at least 2 hours)

1 cup basamati rice ( or 1/2 cup rice 1/2 c quinoa)

8 cups filtered water

1 tsp turmeric

2 cup chopped zucchini

1 cup chopped carrots ( or vegetables of choice; green beans, sweet potato, squash)

2 cup fresh spinach chopped

½ cup coconut milk (optional, but divine)


FLAVA FLAVE (VAGHAR)

1 1/2 tbsp vegan butter or coconut oil

1/2 tbsp cumin seeds

½ tsp mustard seeds

1 tsp fennel seeds

1/2 tbsp grated or finely diced fresh ginger

10 fresh curry leaves

2 tsp pink himalayan salt

1/2 tbsp corriander powder

1 tsp garam masala or moms masala ( optional )


🌿 T H E M A G I C


Ideally cook in a pot over the stove, but if you're in a rush then cook in instant pot..check out my conscious cooking post to understand why I prefer cooking over the stove.

  1. Drain the mung lentils and rice into a sieve and and rinse under running water till the water runs clear

  2. Add the lentil rice mix and water to a deep cooking pot and leave to cook on medium heat with the lid half on for 15 minutes

  3. Meanwhile, prepare vegetables by peeling and chopping them up, add into the cooking pot and place lid back on to allow the vegetables, rice & lentils to bond and become friends 😂 for another 20-25 minutes..or until mushy and soupy.

  4. In a smaller pan heat the butter/oil over medium heat, and add the cumin, fennel and mustard seeds, cook for a few minutes to release aromatics, and until the mustard seeds have popped. Add the curry leaves and ginger, stir to combine.

  5. Take off the heat and mix in the spices, the optional coconut milk, spinach & corinader powder into the rice/lentil mix and stir to combine for a couple of minutes

  6. Feel free to add more water if you prefer as soupier texture. I adapt it depending on how my bodies feeling!

  7. Serve with green chutney, vegan yoghurt or simple enjoy it by itself!

♡ Sprinkle a little love, say a little prayer, and nourish yourself ❤️

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