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Kitchari is an ancient Ayurvedic porridge . It is very nutrient dense and easy on the digestive system. This recipe has a California influence.Unlike the traditional Indian Kitchari, it is made with onions, garlic and topped with sprouts & avocado. Ayurveda is the world’s oldest medicine practice. It comes from the word Sanskrit, meaning “Science of Life”. Founded upon the belief that ALL areas of life impact health.

Serves 8

Soak time- overnight/12 hrs

Prep Time: 30 min

Cook Time: 15 min



Soak all grains Except quinoa overnight in room temperature water with a teaspoon of apple cider vinegar (You can use any combination of grains or legumes you prefer)

*You can find these in the bulk section of your favorite health food store

  • 1/2 cup whole mung beans

    • ​Mung beans are small green beans (peppercorn size)

  • 1 cup mung dal beans 

    •  Mung dal (resemble yellow split peas)

  • 1⁄2 cup lentils

  • 1⁄2 cup millet

  • 1⁄2 cup quinoa, rinsed NOT soaked

  •  3 Tbsp. ghee



  • 2 tsp. Dried turmeric, OR 2 Tbsp fresh

  • 2 tsp. ginger OR 2 Tbsp fresh

  • 2 tsp. EACH whole cumin, coriander & fennel

  • 1/2 tsp. Mustard seed to spices.


Using mortar and pestle smash until coarsely ground

  • 1 teaspoon ground cumin

  • 2 tsp. Ceylon cinnamon

  • 1/2 tsp nutmeg

  • 1 California bay leaf

  • 1 Tbsp sea salt (you may need to add more to taste when kitchari is served)

  • 1-2 tsp Freshly ground pepper.



  • 2 small/medium yellow or white onions, chopped

  • 4 carrots, chopped

  • 4 celery stalks, chopped

  • 1 head cauliflower, pulse in food processor until resembles the size of rice.

  • 3 large garlic cloves, peeled, stemmed and minced.



  1. Set Insta pot on sauté mode and melt the ghee. Add spices, stirring for 1-2 min.

  2. Add veggies and stir frequently for 2-3 min. minutes.

*Any seasonal veggies can be added or substituted for the above.

  1. Rinse quinoa and additional grains or legumes. Add two veggie mixture and turn off sauté mode.

  2. Add 6 cups of water stir gently and secure lid.

  3. Cook on high pressure for 15 minutes.

  4. Release steam as soon as timer goes off.

  5. Reconstitute coconut cream using an additional half cup to 1 cup hot water.

  6. Add to kitchari and stir.

  7. Laden into bowls and top with desired toppings-


*You may need additional water for thinning soup to desired consistency.



  • Nori or other seaweed (reconstituted/softened in water)

  • raw Kimchi or sauerkraut

  • fresh microgreens or sprouts. Such as; sunflower or alfalfa

  • fresh avocado, chopped

  • fresh cilantro leaves

  • Lime wedges


Enjoy the next day too! Kitchari is better

Instapot Directions

30 minutes total prep/cook time

Make your kitchari in a fraction of the time in your Instapot!


Instapot Directions-

Set Instapot on sear. Add ghee and saute’ spices , then follow directions until all ingredients


(except coconut cream and toppings) are added. Secure Instapot lid on top and set to

pressure cook setting for 15 minutes. When timer goes off, release steam from top of lid.

Remove lid and stir in coconut cream. Top with desired toppings and enjoy!

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