Urad Dal Kitchari
An alternative to the classic kitchari, this recipe combines creamy urad dal with basmati rice and agni strengthening spices. These additions make it an ideal kitchari recipe for vata constitutions and imbalances, or for those who need some extra digestive support. Keep this vata balancing kitchari on hand during times of cleansing, or when you’re looking for a simple and delicious Ayurvedic meal.
- ½ cup urad dal
- ½ cup basmati rice
- ⅛ teaspoon mineral salt
- 3 ½ cups water
- 1 tablespoon ghee
- 1 tablespoon Kitchari Spice Mix
- ⅛ teaspoon black pepper
- Seasonal assorted veggies (optional)
- Cilantro for garnish
In a large bowl, cover the urad dal with water and soak overnight or for 6–8 hours. Once soaked, drain the dal and wash three times with clean water, then set aside.
In a large saucepan melt the ghee over a low flame. Add the Kitchari Spice Mix and stir over low-medium heat until the seeds pop (around 20 seconds). Add the dal and rice, and stir until covered in the spice mix. Next, add the water and other veggies (optional). Stir gently and cover. Bring to a boil and then turn down to a simmer. Cook over low-medium heat for 20–25 minutes.
Add salt, and taste for doneness. The consistency should be that of a thick soup. If necessary, add more water and simmer for 5 minutes more or until beans and rice are soft to taste. Garnish with fresh cilantro and enjoy!