Spice Up Your Kitchen With Kitchari

A comforting one-pot Ayurvedic meal, with seasonal variations and chutneys

By Leanne Gray

Kitchari (pronounced kich-ah-ree) is a traditional Ayurvedic dish made with rice and mung dal. This simple one-pot meal can be adjusted with different spices and seasonal vegetables to suit your taste.

Whether you’re in the mood for something light and comforting or looking for an easy meal to add to your weekly dinner rotation, kitchari is a versatile place to start. Make it with the Ayurda Kitchari mix, then add your favourite spices and vegetables.

A simple kitchari recipe

Ingredients

• 1 cup Ayurda Kitchari mix (mung dal and basmati rice)
• Winter Spice Blend, or the spice mix included with the kitchari
• 1 teaspoon salt, or to taste
• 1 to 2 teaspoons cumin seeds
• 1 tablespoon ghee
• 2½ cups water for a pressure cooker, or about 4 cups for a regular pot

Before you begin

1. Rinse the kitchari mix two or three times with clean water.
2. Soak it for 30 minutes, then drain.

Method

1. Heat the ghee over a medium heat in a pressure cooker or heavy-bottomed pot.
2. Add the cumin seeds and sauté until they begin to pop. Add extra spices at this stage if you like, such as 2 teaspoons of the kitchari mix seasoning or Winter Spice Blend.
3. Add the drained kitchari mix and sauté for a couple of minutes.
4. Add salt and the water. If using a regular pot, bring the mixture to the boil, stirring occasionally.
5. Reduce the heat, cover and simmer for about 25 minutes, until the rice and dal are soft. Add more boiling water and continue cooking for 10 to 20 minutes if needed. Adjust the amount of water to make the consistency as thick or soupy as you like.
6. Finish with an extra spoonful of ghee, if desired, and season with salt and black pepper to taste.

Switch it up

Adjust the rice and dal

Change the ratio of rice and mung dal, or add other lentils, to create a version you enjoy.

Add seasonal vegetables

Steam, sauté or roast your favourite seasonal vegetables with ghee, salt and pepper. Serve them on top of the kitchari or stir them through the pot.

Winter and autumn ideas: Pumpkin, kūmara or sweet potato, carrots, leek, mushrooms and kidney beans.

Spring and summer ideas: Green beans, kale, spinach, silverbeet, courgette, asparagus, eggplant and peas.

Butternut kitchari

Follow the simple kitchari recipe and add fresh garlic, ginger or turmeric to Step 3 if you like. Halve and seed a butternut squash, leaving the skin on, and place it cut-side up on a baking tray. Brush with ghee and roast at 200°C until tender. Add cumin before roasting, if desired. Once cool enough to handle, cut it into chunks and stir them into the simmering kitchari. The squash will soften as the dish finishes cooking.

Kale or spinach kitchari

Place about 2 cups of kale or spinach on top of the simmering kitchari. Let it steam, then stir it through.

Kūmara kitchari

Follow the butternut method, using kūmara or sweet potato in place of the squash.

Serve it with chutney

Beetroot or coriander chutney makes a colourful side for your kitchari.

Beetroot chutney

Ingredients

• 1 tablespoon ghee
• 1 teaspoon ajwain seeds or mustard seeds
• 1 teaspoon cumin seeds
• 3 bay leaves or curry leaves, crumbled
• 1 cup grated beetroot
• ¼ cup warm, non-homogenised milk

Method

1. Warm the ghee in a frying pan over a medium heat.
2. Add the cumin, ajwain or mustard seeds and curry or bay leaves. Sauté for about 2 minutes, until fragrant.
3. Add the beetroot and stir until warm. Remove from the heat and let it cool.
4. Transfer the warm beetroot mixture to a food processor. Add the warm milk and blend to a paste.

Coriander chutney

Ingredients

• 1 cup chopped coriander leaves and tender stems
• 1 teaspoon holy basil
• 1 teaspoon cumin seeds
• ½ to 1 teaspoon chopped green chilli, optional
• 1 teaspoon grated ginger
• 1 teaspoon lemon juice
• ½ teaspoon water, plus more if needed
• ½ cup raw almonds, optional, soaked in water for at least 1 hour

Method

1. Use the tender coriander stems with the leaves for extra flavour. Discard any tough stems.
2. Blend all the ingredients in a food processor to make a thin paste. Add a little more water if needed.
3. Season with salt, black pepper and lemon juice to taste.

Try a dosha-inspired variation

For a traditional Ayurvedic-inspired twist, adjust the seasoning to suit your preference:

• Vata-inspired: Add ajwain seeds in Step 3.
• Kapha-inspired: Add mustard seeds in Step 3 or serve with beetroot chutney.
• Pitta-inspired: Garnish with lemon and coriander, or serve with coriander chutney.

Shop Kitchari essentials

Kitchari NZD $15.00 Shop Now

Winter Spice Blend NZD $20.00 Shop Now