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Kitchari recipe

Use your discernment and intuition to decide on what ingredients are balancing for you, go with produce that is organic, in season and as local as possible. This recipe  is balancing for all doshas but you can super charge it with the spices, veggies and grains that work best for you.  


  • gluten free grain; basmati or brown rice, quinoa, buckwheat or amaranth

  • yellow mung daal 

  • easy to digest vegetables: like zucchini,  sweet potato, carrot, asparagus 
  • cumin, fennel, coriander and mustard seeds
  • turmeric, ginger powder
  • organic ghee 

How to 

  • Soak the grain and daal overnight (or for at least 4 hours)

  • Saute the seeds and spices in warm ghee until they begin to pop and you can smell the aromas being released

  • add the grains and daal and saute for about 1 minute 
  • add the appropriate amount of water in ratio to your grain
  • allow that to cook down until water has been mostly absorbed and chop all the veggies finely
  • add the veggies and cook for about 10 more minutes or until everything is soft and smooshy
  • sing a little song or mantra to your healing food

I like to serve the kitchari over some leafy greens (you could also stir them through if digesting raw leaves is too strong for your tummy)

I love to top this all with nutritional yeast, lemon juice and more ghee :-) 

Eat slowly with ease and gentleness.