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.
Prep Time: 45 min
Cook Time: 1 1⁄2 hours
In 3 separate small glass dishes-
Cover the following 3 grains with room temp/warm water
1⁄2 cup whole mung dal beans
1⁄2 cup lentils
1⁄2 cup millet
1⁄2 cup quinoa, rinsed NOT soaked
In Large Dutch Oven
2-3 Tbsp. ghee
2 tsp. turmeric (2 Tbsp fresh)
2 tsp. ginger (2 Tbsp fresh)
2 tsp. EACH cumin, coriander & fennel(you can use half ground and half seeds, if you prefer)
1 tsp. Ceylon cinnamon
2 tsp. sea salt (you may need to add more to taste when kitchari is served)
Freshly ground pepper.
2. Melt the ghee over in large dutch oven (med/high heat). Add spices, stirring for 1-2 min.
Add veggies and stir frequently for 8-10 minutes.
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.
*Any seasonal veggies can be added or substituted for the above.
Add 2 garlic cloves and saute for an additional 2-3 min.
1 box organic creamed coconut (unsweetened) Let’s Do Organic Brand
Approx. 6 cups of water.
4. Mix coconut cream with 1 cup hot water until smooth. Set aside
5. Add remaining water to soup base.
6. Cover and cook over low heat for 45 minutes – 1 hour, stirring occasionally.
*You may need additional water for thinning soup to desired consistency.
7. Ladel soup into bowls and add desired toppings below.
nori or other seaweed (reconstituted/softened in water)
fresh microgreens or sprouts. Such as; sunflower or alfalfa
fresh avocado, chopped
fresh cilantro leaves
Enjoy the next day too! Kitchari is better the next day!
30 minutes total prep/cook time
Make your kitchari in a fraction of the time in your Instapot!
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!