Kitchari

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This gentle morning kitchari is a warm and comforting savoury breakfast option to start your day on the right foot!

Course Breakfast, Dinner, Lunch

Cuisine Indian

Prep Time 15

Cook Time 37

Total Time 52

Servings servings

Calories 373

Author Jessica Hylton

Ingredients

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
chopped fresh cilantro
melted coconut oil for drizzling

Instructions

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, uncovered, 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.

Notes

To store: Leftover kitchari will last in the fridge for up to 4 days if stored in an airtight container. Reheat it over medium heat on the stove top for 3-5 minutes, until warm all the way through. You can also reheat it in the microwave on medium heat, cooking in 30-second increments until hot. You might want to add a splash of water to the kitchari before heating so that it doesn’t get too dry.

To freeze: This kitchari recipe will last in the freezer for up to 6 months, as long as it’s stored in an airtight container. Thaw in the fridge, or defrost in the microwave before reheating.