Quick And Delicious
April 20, 2018

Kitchari originates from India and is also known as Khichdi.  The ingredients used and aromatic spices make it very kind on our digestive systems.  It’s a staple food in Ayurvedic medicine, usually enjoyed for breakfast.  It makes a perfect meal for the cooler months and can be enjoyed at anytime of day.  It’s especially good for little ones and to introduce them to the magical world of spices.  Enjoy!

Kitchari or Khichdi
Quantity:  4 servings

Preparation: 5 – 10 minutes

Cooking:  30 – 40 minutes


  • 2 tsp ghee (or butter)
  • 1.5 tsp coriander seeds or powder
  • 1.5 tsp fennel seeds (or powder
  • 1 tsp cumin seeds (or powder)
  • 2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/5 tsp himalayan or celtic sea salt
  • 1 Tbsp dulse flakes (optional)
  • 1.5 cups split yellow mung (moong) dal (preferably soaked overnight)
  • 1/2 cup basmati rice  (preferably soaked overnight)
  • 4 cardamom pods
  • 1 cinnamon stick
  • 5cm knob of fresh ginger root finely grated
  • 3cm knob of fresh turmeric root finely grated (optional)
  • 1 cup filtered water (use 2 cups if grains are unsoaked)
  • 2 cups bone stock or vegetable stock (or if unavailable use filtered water)
  • 1/4 cup freshly squeezed lemon juice
  • fresh coriander leaves to serve


  1. If using seeds rather than powder, toast the fennel, coriander and cumin seeds over medium-low heat until gently browned and aromatic, about 2 – 3 minutes.
  2. Place in a mortar and pestle to grind or blend on high in a high speed blender to mill into a powder.  If using powders ignore this step.
  3. Melt ghee or butter in a large pot.
  4. Add the milled spices, turmeric, cumin powders and salt.   Mix and stir gently for a minute or two.
  5. Add the mix of split yellow dahl and rice until well mixed.
  6. Then add cardamom pods, cinnamon stick, dulse if using,  minced fresh ginger and turmeric (if using).
  7. Add the water, lemon juice and stock to the kitchari and mix well. Cover the pot with a lid and bring the liquid to a boil.
  8. Then reduce to a simmer and cook for 30 – 40 minutes or until the water is absorbed and the kitchari mix is tender to taste, similar to porridge.
  9. Serve with a a good handful of fresh coriander on each plate.  Enjoy!


  • Will keep in the fridge for a day to enjoy as a snack or any other meal.
  • For a creamier flavour and extra healthy fats use replace 1 cup stock with 1 cup coconut milk.
  • Add your favourite veggies when the water is added e.g. pumpkin or sweet potato or add broccoli, cauliflower 5 or 10 minutes before cooking finishes.
  • When cooking is finished stir in a good handful of your favourite dark leafy greens e.g. kale, spinach or english spinach.


Inspired by John Doulliard

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