Learn How to Make Khitchari – An Ayurvedic Cleanse Recipe by Elaine Dodson, Ayurvedic Vegetarian Chef!
This Khitchari recipe is a total meal and be used alone. Great for a Spring cleanse. Recipe includes Rice, Beans, Vegetables, Ayurvedic Spices and more.
Khitchri – Rice, Dal, and Vegetables
This is a high protein rice, bean, and vegetable dish and can be served as a main course with raita, a yogurt salad.
When not feeling well, you can make this dish spicier for a more cleansing effect and eat only this as it is a full meal. Serves 4
- 1 cup yellow mung dal, split peas, or whole mung beans*
- 1½ cups basmati rice
- ½ organic cauliflower, washed and separated into small florets
- 4 red skin organic potatoes (or sweet potatoes), washed, peeled, & diced in small pieces
- 4 medium organic tomatoes, washed and chopped small
- 1 bunch organic greens, kale, collards or spinach, rinsed & chopped medium fine
- 3 Tbsp organic ghee (or organic sunflower oil)
- 2 tsp cumin seeds
- 1 tsp hing powder (asafoetida)
- 2 fresh green serrano chilies, minced or finely chopped
- 2 tsp fresh ginger, grated, minced or finely chopped
- 7 cups purified water
- 2 tsp sea salt
- 2 tsp turmeric
- 2 tsp cumin powder
- 3 Tbsp lemon juice
- 2 Tbsp Earth Balance** (or butter)
- ½ tsp ground black pepper
Rinse dal (beans) and rice together in a small holed colander. Let drain.
Rinse and chop ½ cauliflower, 4 tomatoes, 4 potatoes, and I bunch greens. Set aside.
For the chaunce (oil & spice mixture): Heat 3 Tbsp ghee (or organic sunflower oil) in a large saucepan on medium high until hot. Reduce heat and add 2 tsp cumin seeds, 1 tsp hing, 2 green chilies and 2 tsp fresh ginger. After they sizzle for a few seconds, put in ½ cauliflower and 4 potatoes. Turn vegetables with a wooden spoon gently for 4 – 5 minutes until they become flecked with brown spots.
Add drained 1 ½ cups rice and 1 cup dal. Stir-fry for one minute. Pour in 7 cups water. Add 2 tsp sea salt, 2 tsp turmeric, 2 tsp cumin powder, 4 tomatoes, and greens. Bring to a full boil over high heat.
Reduce heat to low. Cook with the pot partially covered for 30 to 40 minutes until dal is fully cooked and soft. (If using whole mung beans, cook 10 minutes more; split peas a little less. If using brown rice, cook an additional 20 minutes.) Stir once or twice in the beginning to prevent rice from sticking to the bottom of the pot.
Sprinkle 3 Tbsp lemon juice and add 2 Tbsp Earth Balance (or butter) on top. Simmer on low heat for a few minutes until grains have absorbed all liquid. Season with ½ tsp black pepper. Mix all ingredients gently but quickly with a fork.
*If using yellow mung dal or whole mung beans, recommend soaking in purified water overnight, just covering the beans
**Earth Balance is a low fat and healthy substitute for butter.
Ready for more low-fat, healthy, vegetarian Ayurvedic Recipes? Elaine’s cookbook Cooking for The Guru: A Karma Free Diet is available for purchase on her website and Amazon.com.
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