Gentle Morning Kitchari (One Pot, Vegan, GF)

By Jessica Hylton - - Updated

This Gentle Morning Kitchari is loaded with protein to help start your day off right! It’s flavourful, warming, comforting and so easy to make in one pot!

Top down view of gentle morning kitchari with lime wedges.

Today is a very different but similar post in that today – we’re making a recipe from my good friend Gena’s cookbook – Power Plates!! I’m not only going to give you the recipe for this amazing Kitchari, but also an overall review of Gena’s book!

So, Power Plates is an all vegan cookbook by Gena from The Full Helping that’s jam packed with 100 recipes. My first impression of this book was how gorgeous the photos and the style was! It gets better when you realise the plethora of recipes in this book really makes your mouth water, and covers every category.

Overhead view of a cook book on striped cloth.

From Every Day Breakfast Tostadas to Curried Jamaican Stew to Balsamic-Glazed Tempeh and Vegetables Over Soft Polenta (good grief!) to Sweet Potato Nacho Fries, I mean, Gena you hit it out of the park! I love that she even has meal plans broken down by seasons and by doing so takes the guesswork out of it for you. I love this book from start to finish and highly recommend it!

Kitchari is a popular Indian dish made with dahl and rice that is actually well known for its uses in an Ayurvedic cleanse. A few days before I made this actually, a blogger I follow did a four day Kitchari cleanse where all she ate was Kitchari. This made me even more curious to give this recipe from Gena’s cookbook a try, and friends, it didn’t disappoint.

A gold spoon in a bowl of gentle morning kitchari.

This doesn’t taste like what people would tell you “detox” food tastes like. It’s warm, comforting, flavourful and is almost like having a savoury rice porridge for breakfast. My husband loves rice, so that’s especially why I tried this dish out. He had this everyday, twice a day until we finished it, and we both loved it. I add a squeeze of lime to everything and I definitely did that there, which only enhanced the already amazing flavour that was there.

The best thing about this dish? You don’t need to serve it with anything if you don’t want to. I had it by itself, and it’s the perfect combination of carbs and protein in the morning to get your day started.

An open cookbook on a table.

I hope you enjoy friends and be sure to check out Gena’s book Power Plates and her blog, The Full Helping too!

A bowl of gentle morning kitchari next to a cook book.

This Gentle Morning Kitchari is loaded with protein to help start your day off right! It's flavourful, warming, comforting and so easy to make in one pot! via
Top down view of gentle morning kitchari in a white bowl.

Gentle Morning Kitchari (One Pot, Vegan, GF)

This Gentle Morning Kitchari is loaded with protein to help start your day off right! It’s flavourful, warming, comforting and so easy to make in one pot!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings 4 servings
Course Breakfast, Dinner, Lunch
Cuisine Indian
  • 1 tablespoon coconut oil
  • 2 teaspoons mustard seeds
  • 1 teaspoon cumin seeds
  • 1 white or yellow onion diced
  • 3 carrots peeled and diced
  • 1 tablespoon finely grated or minced fresh ginger or 1 teaspoon ground ginger
  • ¾ cup white basmati or jasmine rice, rinsed 140g
  • 1 cup dried moong dal, toor dal, urad dal, or red lentils 200g
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 4 cups low-sodium vegetable broth 950ml
  • 2 cups water 475ml

Optional Toppings

  • lemon wedges copped fresh cilantro, melted coconut oil for drizzling


  • Heat the oil in a large pot over about medium heat. When the oil is shimmering, add the mustard and cumin seeds and cook, stirring constantly, until the seeds begin to pop, about 2 minutes. Add the onion, carrots, and ginger and sauté for about 5 minutes, until the onion is tender and translucent.
  • Stir in the rice, dal, turmeric, cloves, salt, pepper, broth, and water and bring to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes. Remove the lid, stir well, and then simmer, covered, for 5 to 10 minutes, until the texture resembles porridge (for a soupier texture, decrease the cooking time, and for a thicker texture, cook it bit longer). Taste and adjust the seasonings if desired. Serve with your toppings of choice.


Calories: 373kcal | Carbohydrates: 66g | Protein: 16g | Fat: 5g | Saturated Fat: 3g | Sodium: 620mg | Fiber: 17g | Sugar: 5g
by Jessica

leave a comment

Recipe Rating


  1. Jessica says:

    Hey there!

    Aww so glad to hear you’ve been enjoying my blog!! 🙂 I used to have that sidebar you speak of before my rebrand. Before my rebrand, I had several readers tell me (especially in my reader survey) that that same share side bar blocked out my content on the side for them, so they constantly couldn’t see some of the words on the left on both mobile and desktop. They all asked for it to be moved to the bottom/anywhere but the side! During the rebrand we switched this, so to switch it back would inconvenience a lot of readers and I would have to start a mini project with my designer and developer to work on switching the coding and design for this. I hope going into a bit of detail helps to explain why it’s not so easy to just switch back!

    If it helps, on desktop or mobile you can hover over the image you want to pin and a “PIN IT” pops up!!

    I love Gena’s work too and I highly recommend her book! <3

  2. KJ says:

    I have just ordered this book, thanks to your recommendation. I can’t wait to read it! I love all your posts, thank you for all your hard work!

    • Gavin | Jessica in the Kitchen says:

      Hi KJ its really good! I hope you enjoy! Thank you for these kind words we really appreciate it.

  3. Wow! 100 recipes in one book. Gotta add this book to my list. Thank you for sharing the recipe!

    • Gavin | Jessica in the Kitchen says:

      Its a definite must read! You’re most welcome!

  4. Madison says:

    Wow, looks amazing! Can I use canned coconut milk in place of some of the liquid?

    • Gavin | Jessica in the Kitchen says:

      Hi Madison we haven’t tried using coconut milk as a replacement. From the surface it looks as if it may be possible! I hope this works out!

  5. Sabrina Lobo says:

    You should try making this with Ghee instead of coconut oil, and throw in veggies like beans, tomato and spinach to make it more wholesome. I’m Indian & Khichidi is my favourite comfort food! I eat it with potato chips haha – not healthy but tastes awesome. Love your blog!

    • Gavin | Jessica in the Kitchen says:

      Oh really that sounds divine! Thanks so much for these suggestions! Also thank you for reading our blog!!!

  6. Tara says:

    5 stars
    My husband and I love this dish. I add two handfuls of fresh spinach near the end, great way to add more greens. Tasted amazing.

    • Gavin | Jessica in the Kitchen says:

      We’re really happy to hear this Tara. Thank you so much for reading and trying the recipe!

  7. Suzanne says:

    This looks so good! What a fun way to spice up breakfast & enjoy some unique flavors!

  8. Vanessa says:

    Thanks for sharing! Does it keep long?

    • Gavin | Jessica in the Kitchen says:

      Thanks for reading Vanessa it keeps for about 3-5 days in the fridge safely. I hope this helps!

Send this to a friend