Vegan Kitchari Recipe

Whipping up this kitchari made my kitchen smell like a dream, with those cumin and mustard seeds popping in hot coconut oil. Honestly, I feel like a master chef when the creamy, spice-infused rice and lentil blend, along with vibrant veggies and a squeeze of lemon, hit the table—it’s comforting and Instagram-ready.

I adore fashioning wholesome meals, and this Vegan Kitchari recipe stands out as a cozy classic. The combination of basmati rice and yellow moong dal forms a base that’s rich in protein and utterly satisfying.

I could eat this all day! The real kicker here, though, is the flavor.

You’d never guess that this simple dish is kickin’ with the earthy flavors of turmeric and the warm-ish spices cumin and mustard (if you can find it in your area, feel free to use black mustard seeds; they have a slightly different flavor profile). In terms of nutrients, ya got ’em!

Serving this up in a bowl with some fresh spinach is a great way to add to the dish’s nutrient density.

Vegan Kitchari Recipe Ingredients

• Basmati Rice: Provides carbohydrates, adds a fragrant base to dishes.
• Yellow Moong Dal: High in protein and fiber, aids digestion.
• Coconut Oil: Offers a mild coconut flavor, contains healthy fats.
• Cumin Seeds: Earthy spice with anti-inflammatory properties.
• Turmeric Powder: Contains curcumin, known for anti-inflammatory benefits.
• Mixed Vegetables: Adds vitamins, minerals, and dietary fiber.
• Spinach: Rich in iron, vitamins A and C, boosts nutrition.

Vegan Kitchari Recipe Ingredient Quantities

• 1 cup basmati rice
• 1 cup yellow moong dal (split yellow mung beans)
• 6 cups water
• 1 tablespoon coconut oil or olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 onion, finely chopped
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon salt, or to taste
• 2 cups mixed vegetables (such as carrots, peas, and green beans), chopped
• 2 cups spinach, chopped
• Fresh cilantro, chopped, for garnish
• 1 lemon, cut into wedges

How to Make this Vegan Kitchari Recipe

1. Wash the basmati rice and yellow moong dal thoroughly in cold water until the water runs clear. Drain well and set aside.

2. In a large saucepan or Dutch oven, heat the coconut oil over medium heat. Pour in the cumin seeds and mustard seeds, and let them sizzle in the hot oil for about 30 seconds until they’re fragrant and toasty.

3. Toss in the chopped onion in the pot and cook it for 3-4 minutes until it has become translucent. Add in the ginger and the garlic, stirring them in; cook them for another minute until they are really pungent.

4. Stir in the turmeric powder, ground coriander, and garam masala, coating the mixture of onion, ginger, and garlic very well with these spices.

5. Add the rinsed rice and lentils to the pot, mixing them well with the spices and onions.

6. Add 6 cups of water and the salt to the pot. Bring to a boil, then lower the heat to a simmer. Cover and let cook for about 25-30 minutes, checking now and then.

7. Fifteen minutes into the cooking process, add the mixed vegetables, which have been chopped, to the pot and stir them well.

8. In the final 5 minutes of cooking, stir in the chopped spinach, mixing it until it’s wilted and fully integrated into the kitchari.

9. Taste the seasoning and adjust the salt if necessary. The kitchari should have the consistency of porridge and be creamy.

10. Add freshly chopped cilantro as a garnish when serving the kitchari. For a more flavorful experience, serve it with lemon wedges on the side, ready to be squeezed just before eating. Enjoy it warm.

Vegan Kitchari Recipe Equipment Needed

1. Large saucepan or Dutch oven
2. Measuring cups
3. Measuring spoons
4. Mixing spoon or spatula
5. Knife
6. Cutting board
7. Fine mesh strainer or colander
8. Grater (for ginger)
9. Garlic press (optional)
10. Bowl (for washing rice and dal)
11. Lid for saucepan or Dutch oven

FAQ

• What is kitchari?Kitchari, a classic Ayurvedic meal, is a simple dish made from rice and lentils, spiced and enjoyed with our favorite vegetables. Kitchari is well-known in the detox and cleansing world, owing to its nourishing and balancing properties.
• Can I use a different type of rice?Certainly, if you have a preference, you can use another type of white or brown rice. However, basmati rice is traditional and offers a slightly nutty flavor that pairs perfectly with this dish.
• Is there a substitute for yellow moong dal?If you cannot find yellow moong dal, you can use red lentils or split peas as a substitute. However, the red lentils and the split peas, when used as moong dal substitutes, do alter the taste and the texture, as you will see in the finished dish.
• What vegetables can I add?You can include any kinds of vegetables, like zucchini, sweet potatoes, or cauliflower, depending on your taste and what’s in season.
• Can I make this recipe oil-free?You can just leave out the oil and toast the spices in the pan without oil before including the other ingredients.
• How do I store and reheat leftovers?Retain any remaining food in a well-sealed container in the fridge for no longer than 72 hours. Resurrect this dish on the stovetop (with a little extra water to keep it from drying out) or in the microwave (it plays nice with a covered dish) until the whole thing is piping hot.
• Is kitchari gluten-free?Indeed, this kitchari recipe is gluten-free because of its gluten-free core ingredients: rice and dal.

Vegan Kitchari Recipe Substitutions and Variations

Quinoa can be used instead of basmati rice for a version that is rich in protein.
In place of yellow moong dal, red lentils can be used.
Coconut oil or olive oil can be replaced by avocado oil.
Mustard seeds can be substituted with fenugreek seeds.
In the absence of fresh ginger, use 1/4 teaspoon of ground ginger.

Pro Tips

1. Soaking the Rice and Dal: Soak both the basmati rice and yellow moong dal in water for at least 20-30 minutes before cooking. This can help them cook more evenly and quickly, resulting in a creamier texture for the kitchari.