Kitchari
6 servings
45 minutes
Kitchari is an ancient dish of Indian cuisine, symbolizing purification and balance. Its history traces back to Ayurvedic traditions, where it is considered ideal nourishment for restoring strength and harmony in the body. The taste of kitchari is gentle and warming, with subtle notes of spices like cumin, cardamom, and turmeric. This dish is easily digestible, satisfying, and has healing properties. It is used in detox practices as well as during illnesses and recovery from them. Kitchari can be served as a standalone dish paired with yogurt or fresh herbs, making it even more aromatic and beneficial.
1
Heat oil in a pan over medium heat. Add asafoetida and cumin.
- Asafoetida (hing): pinch
- Cumin seeds: 1 teaspoon
2
When you smell the cumin, add the peeled and chopped ginger (about 6–7 cm) and sauté for about 2 minutes.
- Fresh ginger: 1 piece
3
Add cardamom (2 pieces means 2 seeds) and turmeric. Keep on the fire for 1 minute, stirring.
- Cardamom: 2 pieces
- Turmeric: 0.5 teaspoon
4
Add the grains and simmer on the fire for a couple of minutes.
- Long-grain rice: 0.5 glass
- Lentils: 1 glass
5
Pour water over the kichari, add salt and bring to a boil. Reduce the heat, cover with a lid, and cook for about 30 minutes, stirring occasionally.
- Water: 5 glass
- Clarified butter (ghee): 2 tablespoons
