I’ve tried making a few different recipes for kitchari – and this one is by far my favorite! I love how rich and yummy the kitchari turns out and how comforting it is to eat.
This ayuvedic kitchari recipe is the perfect meal for lunch or dinner, its filling enough without being too much. I also love how the spices transform when they are gently sautéed in the pan. I know a lot of recipes always say to toast seeds/nuts before using, but I’m always amazed at how the flavors really pop in the dish.
This Coconut Milk Kitchari is:
I’ve been reading so much about Ayurveda and how little food and lifestyle changes can make a big impact – I now do tongue scraping and oil massage (abhyanga) in the morning, and the later is especially helpful for dry skin in the winter!
Adding this kitchari to my recipe roundup is great for those weeks when I’ve overindulged a little too much and want something light, healing, and comforting for lunch or dinner.
Whats In This Healing Kitchari Recipe?
- Split Mung Dahl
- Coconut Oil
- Coriander Seeds
- Black Mustard Seeds
- Cumin Seeds
- Fresh Ginger Root
- Coconut Milk
- Basmati Rice
- Vegetable Stock
- Vegetables of your choice, to suit your dosha
Its great with garlic naan, and I love that you can change up the vegetables seasonally if needed. I used butternut squash, tomatoes, and peas since that is what I had in the fridge, but use anything that you body loves!
You can also change the oil used in cooking – I like coconut oil and coconut milk in my kitchari (as it pacifies vata) but you can use a few drops of sesame oil or water for the stock instead.
What Do I Serve with this Kitchari?
It depends on your preferences, but I love to pair my warming kitchari with:
As always, if you make this healing coconut kitchari be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
Healing Coconut Milk Kitchari (Vegan, Gluten Free, Ayurvedic Recipe)
- 2 tablespoons coconut oil
- 1 tablespoon coriander seeds
- 1 teaspoon black mustard seeds
- 2 teaspoons cumin seeds
- 1 tablespoons freshly grated ginger root
- 1 teaspoon turmeric
- 1 cup split mung dal soaked and rinsed
- 1 cup basmati rice
- 6 cups water or low sodium vegetable stock
- 1/2 cup coconut milk full fat
- 4 cups vegetables of your choice I used butternut squash, tomatoes, and peas
- Salt and Pepper to taste
- Fresh chopped cilantro for garnish optional
- In a large pot, turn heat to low and melt coconut oil. Add the coriander seeds, black mustard seeds, and cumin seeds and gently sauté until the seeds begin to pop and release their flavors - about 5 minutes.
- Add the fresh ginger root and turmeric and stir, cook for 1 additional minute.
- Add the rest of the ingredients to the pot and stir to combine. Cover and simmer on low for 45 minutes, taking care to stir occasionally so the rice doesn’t stick to the bottom and the kitchari becomes thick.
- Serve warm and garnish with fresh cilantro, if using.