Kitchari Stew - Supper With Michelle

I’ve always had a strong love for this comforting Kitchari Stew. Kitchari is also known as Khichdi, which means a mixture of rice and beans. It’s not only nourishing, delicious, and beautiful, but it is also widely known for being used in cleansing and healing in digestion in Ayurvedic Medicine along with aiding in other things as well.

When researching, I found Elephant Journal and The Ayurveda Institute to be good sources of information in exploring this dish and they inspired me to make a more “relaxed” version of the dish. If you are not “cleansing” per say, then you can use a different grain of rice or type of bean if you choose, granted it may change the taste of the dish completely. But with these ingredient, I found this dish to be quite comforting. With every bite, I can almost feel all these wonderful ingredients doing wonders for my body.

 

Kitchari Stew - Supper With Michelle

Looking for other great meal ideas? Give these delicious recipes a try! 

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Thank you so much for stopping by today! I hope that you enjoy my Kitchari Stew. The full printable recipe is below. Enjoy!

 

Kitchari Stew - Supper With Michelle
Kitchari Stew

Get the Recipe: Kitchari Stew

Yield: 6 servings
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
've always always been drawn to Kitchari (also known as Khichdi, which means a mixture of rice and beans). It's not only delicious beautiful, but it is also widely known for being used in cleansing and healing in digestion along with aiding in other things as well.
5 from 1 review
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Ingredients

  • 3 tablespoons coconut oil, or an oil of your choice
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 cup white basmati rice, rinsed
  • 1 cup split yellow mung (moong) dal, discard any pebbles and rinse
  • 2 medium carrots, diced
  • 1 small shallot, diced
  • 1 tablespoon ginger, minced
  • 1 can unsweetened coconut milk
  • 5 to 6 cups vegetable broth, can be substituted with water (You may need more depending on how thick you like it)
  • salt, to taste
  • 1 cup thinly sliced kale

Optional Toppings:

  • cilantro leave

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife

Instructions

  • In a large pot or Dutch oven, heat the coconut oil over medium heat. Stir in the mustard seeds, turmeric, and cumin and sauté until fragrant, about 1 minute. Stir in the rice, mung dal, carrots, shallot, ginger and sauté until the shallots have softened a bit, 3 to 5 minutes.
  • Stir in the vegetable broth and season with salt (if using), cover the pot, and bring to a low rapid boil. Simmer over low heat (stirring occasionally) until the mung dal, rice, and veggies have softened and cooked down quite a bit and you have more of a thick porridge consistency, about 30 minutes.
  • Stir in the coconut milk and kale and continue simmering until the kale has wilted and you have the consistency you desire, 10 to 15 minutes. If you feel like you may need to add more water, then do so. Taste and add more salt, if needed. Remove from the heat.
  • Serve and garnish with cilantro, if using. Enjoy!

Notes

Feel free to add or omit whatever veggies you like with this dish, winter squash or zucchini would be nice as well. It's totally up to you.
Calories: 485kcal, Carbohydrates: 56g, Protein: 14g, Fat: 24g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 827mg, Potassium: 382mg, Fiber: 7g, Sugar: 6g, Vitamin A: 5001IU, Vitamin C: 14mg, Calcium: 80mg, Iron: 4mg