Ayurveda Fall Kitchari



YouTube: Ayurvedic Fall Kitchari


Serves: 4


3 Tablespoons ghee

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon black mustard seeds

2 Tablespoons garlic, peeled and minced

1/4 teaspoon ground asafetida (hing)

7-8 curry leaves, each torn into two OPTIONAL

1 Tablespoon jalapeno, minced OPTIONAL

1 teaspoon ground turmeric

1 cup short grain rice

1 cup split yellow mung lentils

1 teaspoon sea salt OR as required 



  • Add rice and lentils in a bowl and rise under cold running water. Repeat this process three times and set aside for an hour.
  • Meanwhile, in a medium saucepan over medium heat, melt ghee. Add cumin seeds and saute for a few seconds.
  • Add fenugreek seeds and black mustard seeds, and allow crackling.
  • When the crackling has somewhat stopped, add garlic and cook for a few seconds until garlic turns light golden brown.
  • Add asafetida powder and ground turmeric. Mix.
  • Add soaked rice and lentils and saute for 3 minutes. 
  • Add 5 cups water, bring to a boil over medium heat. 
  • Once the mixture has come to a boil, reduce heat to simmer. Cover and cook for 25 minutes or until all water has been absorbed by the rice.
  • Use the back of your spatula and mash kitchari to resemble a porridge. Serve.

1 comment

  • Thomas Ludy

    This looks wonderful I’ll give it a try thank you very much

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