My Home Kitcheri


There are an infinite number of ways to make kitcheri. You could almost say, every kitchen has its own kitcheri! Every region, town, even household has their own variation. The good news is…. 1. you can’t mess it up! 2. you can vary it and modify it according to what you have in the fridge and according to your own tastes. I like mine with lots of spices and veggies, Whereas some like to make one very plain more for fasting or detoxing. Here’s my variation, which has evolved over the years — feel free to leave out or minimize the onions and dried spices if you are eating a sattvic diet, you can leave out the veggies, or add more of your favorites. Note my recipe calls for a mix of 2 types of dal, you can absolutely just use red dal or mung dal — i have found i enjoy the mix. Also, this recipe makes a HUGE batch. I like to make it on Sunday and have a whole week of meals, or make it for a large group of friends!


olive oil or cooking oil
1/2 onion, diced
1” cube of garlic, minced
sliced green chili, to taste (i like serrano)
3 small tomatoes, loosely cubed
1 1/2 tbs ground turmeric
1 tbs ground cumin
1/2 tbs ground coriander
1 tbs garam masala (optional)
1/2 cauliflower, cut into florets
1 large potato, cubed (i like red, use your favorite!)
2 carrots, cut into rounds
1 cup split mung dal
1 cup red lentil dal
1 cup white or brown rice (note that brown rice will take a little more water to finish)
10 cups water or veggie broth (may need to add more to finish, and depending on the consistency you like)
handful of spinach or frozen peas

cilantro leaves
juice of lemon

Heat oil in large pot (i use a wok), add onions, ginger, chili, tomato and a couple pinches of salt. Saute until onions and tomato begin to soften. Add the ground spices and stir. Add the vegetables, dal, rice and stir. Add the water or broth, stir and simmer until the rice and dal are soft. You can add spinach or peas at this time if you like. Add more water for a soupier consistency or leave it thick for more of a porridge. I think its best with a little squeeze of lemon and some fresh cilantro.

Jessica SticklerComment