Whole Grain Ginger Kitchari
This chewy, delicious kitchari is made with organic brown rice and moong daal. It’s a simple, nourishing dish that provides added fiber and chewiness from the brown rice. Ginger and vegetables along with additional spices and ghee add depth and flavor. This recipe is made for one person; to make additional servings, simply double or triple the recipe. For additional flavor, add avocado as a garnish.
Cook Time
Cook Time
  • 3tbsp moong daal
  • 3 tbsp brown riceany variety is fine
  • 1 1/4 – 1 1/2cups filtered wateror broth
  • 1medium carrot(s)
  • 1 cup leafy greensspinach, bok choy, kale, chard, etc., chopped
  • 1/2 cup broccolicut florets
  • 1/3cup butternut squashchopped into bite-size pieces
  • Garlic Gheeor original or other desired spiced ghee
  • 2-3tsp gingerfresh root, finely chopped or grated, more or less to taste
  • 1 tsp curry powdermore or less to taste
  • 1/4 tsp cuminground, more or less to taste
  • 1/4tsp corianderground, more or less to taste
  • Himalayan pink saltto taste
  • black peppercornsfreshly ground
  • scallionschopped for garnish
  • lemon or limewedges for garnish
  • cilantrochopped for garnish
  1. Thoroughly wash the moong daal and brown rice; transfer to a saucepan; add water to soak for at least 30-60 minutes.
  2. Turn on heat to medium-high. Add curry powder and additional cumin and coriander; bring to a boil then reduce heat to simmer. Cover and cook until most of the liquid has been absorbed and the rice and moong daal are tender, about 40-50 minutes.
  3. After about 30 minutes of cooking, melt a spoonful or ghee in a skillet over med-high. Add ginger and all vegetables. Cook, stirring constantly for a couple minutes. Pour into the cooking kitchari. Cover and continue cooking until vegetables are tender.
  4. Season kitchari with salt and pepper to taste. Transfer to a bowl. Garnish with scallions and cilantro. Top with another dollop of ghee and serve with a lemon or lime wedge, if desired.