Kitchari Indian Seasoned Rice
Kitchari, a nourishing Indian seasoned rice dish, is a soul-warming blend of basmati rice, split yellow moong dal, and fragrant spices. This one-pot recipe showcases the bold flavors of cumin, mustard seeds, turmeric, and fresh ginger, which infuse deeply into tender vegetables like carrot, zucchini, and vibrant spinach. Perfect as a comforting, easy-to-digest meal, kitchari is traditionally cherished in Ayurvedic cuisine for its detoxifying properties and balanced nutrition. The dish is finished with a drizzle of ghee (or coconut oil for a vegan twist), a sprinkle of fresh cilantro, and a squeeze of lime for a zesty boost. Ready in under an hour, this gluten-free, plant-based delight serves as a warming dinner or a wholesome reset meal—ideal for anyone seeking simplicity with a touch of aromatic indulgence.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 0.5 cup Split yellow moong dal (lentils)
- 2 tablespoons Ghee (or coconut oil for a vegan option)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 1 teaspoon Ginger (fresh, grated)
- 2 cloves Clove garlic (minced)
- 1 medium Carrot (chopped)
- 1 medium Zucchini (chopped)
- 2 cups Spinach (fresh)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 1 whole Lime (sliced, for serving)
Instructions
Rinse the basmati rice and yellow moong dal together thoroughly under cold water until the water runs clear. Set aside.
In a medium pot or large saucepan, heat the ghee over medium heat. Once melted, add the cumin seeds and mustard seeds. Stir and cook for 30 seconds, or until they start to pop and release their aroma.
Add the ground turmeric, ground coriander, grated ginger, and minced garlic. Stir well and sauté for 1-2 minutes until fragrant.
Add the chopped carrot and zucchini to the pot. Stir to coat the vegetables in the spices and cook for 2-3 minutes.
Add the rinsed rice and lentils to the pot, followed by the 4 cups of water and salt. Stir to combine.
Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot with a lid and let it cook for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, add the fresh spinach to the pot. Stir and cook for another 5-10 minutes until the spinach is wilted and the rice and lentils are fully cooked. The consistency should be soft, similar to a porridge. Add more water if needed.
Taste and adjust the seasoning, adding more salt if necessary.
Serve the kitchari warm, garnished with fresh chopped cilantro and a slice of lime on the side for an extra burst of flavor.
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 2519 mg | 110% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 9.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2539 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
