Kitchari Recipe – Carrot, Corn & Broccoli

Kitchari Recipe – Tri doshic (All doshic type can enjoy this)kitchari ingredients

– Ingredients – 

3/4 Cup. Basmati Rice  &  3/4 Cup. Mung Bean (split)   – Soak rice and beans overnight or at least a few hours –

3 Medium size Carrots  – sliced

1 Cup of Corns (fresh corns if in season)

1-2 Medium size Heads of Broccoli

1 Cup. Green Beans – cut in  1 or 1/2 inch

(Or whatever combination of seasonal, doshically pacifying veggies you prefer)

1 tsp. Mustard Seeds

1 tbsp. Cumin Seeds

1 tbsp. Coriander Seeds

1 tsp. Fennel Seeds

1 tbsp. Fresh chopped ginger &/or Turmeric

2 tbsp. Ghee, Sunflower, Coconut, or Sesame Oil

3-4 C. Boiling Water


– Preparation – 

Saute spices (partially ground or powdered) about 2 mins, stirring, add

soaked/drained/dried mung & rice, continue to saute until spices start to brown

(careful not to burn). Add the boiling water (makes process go quicker if water

is already boiled). Sir occasionally. Add carrots & any root veggies after 8 mins

of cooking. Allow to cook for about 10 minutes before adding other veggies (if

you want to add leafy greens or fresh cilantro or basil, wait until other veggies are

almost fully cooked & water is pretty much cooked out. (The estimation of 3-4

C. Water takes in account varying pot diameters and surface area as well as

desired conisistancy of the kitcheri, whether it will be thick or more soup like.)


Puree 1 C. Shredded coconut with 1 C. Fresh Cilantro and 2 tbsp. Fresh ginger

and add to mixture of spices and saute with Coconut oil (can add sesame seeds

for even more fun!) Add 1 can (1 whole fresh) coconut milk when adding water &

then fill can 1-2X with hot water. VPK- DELICIOUS!!

*Serves 4-8 (can be kept refrigerated for 3 days & still maintain Prana or vital life force)

*Picture image credit:

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