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Homemade Kitchari Porridge

Easy recipe for kitchari that is excellent warming dish for cold winter nights and for those recovering from childbirth, illness, or surgery.

Cook Time 1 hour 30 minutes
Servings 3
Author Sarah Pope MGA



  1. In a large saucepan, bring 1 1/2 cups of filtered water to a boil. 

  2. Add the sprouted mung beans, salt, and Vata Churna spices. Bring back to a boil, then cover and reduce heat to a very low simmer.

  3. After cooking for one hour, add the rice, 2 tablespoons of ghee, and the remaining 1 1/4 cups water. Bring mixture to a boil again. Stir, and reduce heat to a simmer and cook for an additional 30 minutes. 

  4. Stir as often as necessary to avoid sticking. Add more water as necessary if the kitchari becomes too thick noting that the proper consistency is of thick gravy.

  5. When the kitchari is finished cooking, heat the remaining 1 tablespoon of ghee in a small pan with the mustard seeds and cumin. When the mustard seeds pop, stir the mixture into the kitchari and serve.

  6. Refrigerate unused portions and reheat on the stovetop to serve (don't microwave).

Recipe Notes

Sprouted or soaked lentils may be substituted for mung beans if desired.

Sprouted brown or wild rice may be substituted for white rice.

In case of dairy allergy, substitute expeller pressed coconut oil instead of ghee.