Kitchari

Course: Main Course

Cuisine: Indian

Diet: Vegan, Vegetarian

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: servings

Calories: 232kcal

My great grandmother's kitchari is easy, vegan, and gluten-free. This one-pot Indian rice-lentil porridge needs just 45 minutes!

Rinse the rice and mung dal separately 2 to 3 times, until the water runs mostly clear.
In a medium pot or deep skillet, heat the coconut oil over medium heat. Add mustard seeds (if using), cumin seeds, and ground coriander. Cook for 30 seconds, stirring often, until fragrant.
Stir in grated ginger and turmeric, and cook for another 30 seconds. Add the mixed vegetables and cook for 1 to 2 minutes.
Add the rinsed rice and mung dal to the pot along with 5 cups of water and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes.
Check the consistency (see Notes). The kitchari should be soft and porridge-like. Season to taste with more salt if needed. Garnish with chopped cilantro and serve warm.

Rice: Traditional kitchari uses non-polished rice like Sona Masoori, which is less processed and easier to digest. If unavailable, basmati rice is a good substitute.
Consistency: This recipe yields a soft, spoonable porridge. For a thicker version, reduce the water to 4½ cups. For soupier kitchari, increase to 5½ cups. Avoid stirring too often during simmering to maintain texture.
Vegetables: Use any mix of easy-to-digest vegetables, or leave them out for a simpler version.
Aromatics: Ayurvedic kitchari traditionally excludes onion and garlic, but you may sauté them before adding vegetables if you prefer a more savory depth.
Instant Pot: Sauté spices, add rice, dal, vegetables, salt, and 3½ to 4 cups water. Pressure cook on High for 8 minutes; quick release after 5 minutes.