Classic Kitcharitridoshic

Name: Classic Kitchari
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Cuisine: indian
Ingredients: 1/2 cup basmati rice; 1/2 cup split yellow mung dal; 1 tbsp ghee; 1 tsp cumin seeds; 1 tsp ground coriander; 1/2 tsp ground turmeric; 1 tsp fresh ginger, grated; 4 cups water

The gentle one-pot staple of Ayurvedic cooking: basmati rice and split mung dal simmered with digestive spices and ghee. Nourishing, easy to digest, and suitable for all three doshas.

Kitchari · 40 min (10 prep, 30 cook) · serves 3 · indian · best in all

reduces Vatareduces Pittareduces Kapha

Tastes: sweet, pungent, astringent. Qualities: warm, moist, light. vegetarian · gluten-free

Ingredients

1/2 cup basmati rice
1/2 cup split yellow mung dal
1 tbsp ghee
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp fresh ginger, grated
4 cups water

Method

Rinse the rice and dal together until the water runs clear; soak 20 minutes if time allows.
Warm the ghee in a pot; add cumin seeds and let them sizzle until fragrant.
Stir in ginger, turmeric, and coriander for 30 seconds.
Add rice, dal, and water. Bring to a boil, then simmer covered 25–30 minutes until soft and porridge-like.
Salt to taste and rest 5 minutes. Serve warm with fresh cilantro.

Agni note. The classic reset meal: cumin, coriander, and ginger kindle agni while the soft rice-dal base asks very little of digestion.

Substitutions

coconut oil for ghee — makes it dairy-free and slightly more Pitta-cooling

Classical references: Charaka Samhita — Sutrasthana 27 — Annapanavidhi (ingredient properties) · Charaka Samhita — Sutrasthana 26 — Viruddha ahara (combining rules) · Bhavaprakasha — Nighantu — Kritanna varga

Source: AyurVeda Companion editorial — classical pathya tradition. pending provider validation

Educational Ayurvedic cooking guidance, not medical advice. If you are managing a diagnosed condition, are pregnant, or take medication that interacts with food, check with your clinician first.