Kitchari (also spelled khichdi) is a simple one-pot meal made with split yellow mung dal, basmati rice, digestive spices, and seasonal vegetables.

It’s light, warming, and deeply nourishing — ideal for cleansing and balancing all three doshas. Think of it as Ayurveda’s version of a warm, healing hug in a bowl.

In Sanskrit, kitchari means “mixture” — and during your Reset, it becomes a powerful vehicle for:

✔️ Gentle detoxification
✔️ Digestive reset
✔️ Tissue rejuvenation
✔️ Calming the nervous system

This dish offers complete protein, balanced nutrition, and a chance for your agni (digestive fire) to rest and rebuild. Whether you're cooking it daily or batching for 1–2 days at a time, it will be the heart of your Reset rhythm.

✨ Why Kitchari Works

• Gently detoxifies while rebuilding strength
• Balances all three doshas (with small adjustments)
• Kindles and strengthens agni
• Supports healthy elimination and removes ama (toxins)
• Grounds and stabilizes mental/emotional energy

🧂 Cory’s Classic Kitchari

Yields 4–6 servings

🛒 Ingredients:

• ½ cup split yellow mung dal, soaked overnight

• ½ cup basmati rice, rinsed well

• 1½ tbsp ghee (or coconut oil for Pitta)

• 1 tsp cumin seeds

• 1 tsp mustard seeds (omit for Pitta)

• ½ tsp each: turmeric, coriander, fennel powder

• 1 tbsp fresh grated ginger

• ¼ cup shredded coconut (optional)

• ¼ cup fresh cilantro leaves

• 5–6 cups water, divided

• 1–2 cups seasonal vegetables (zucchini, carrots, asparagus)

• Himalayan salt, to taste

• Optional garnishes: lime, fresh herbs, chopped ginger, or toasted coconut

👩🏽‍🍳 Step-by-Step Instructions

1. Rinse & Soak

Rinse the mung dal thoroughly and soak it overnight (4–8 hours). This improves digestibility and shortens cook time.

2. Make the Flavor Base

In a blender, combine:
• 4–6 cups water
• Fresh cilantro
• Shredded coconut
• Fresh ginger

Blend until smooth. Set aside.

3. Toast the Spices

In a heavy-bottomed soup pot, heat ghee over medium.
Add cumin and mustard seeds. Let them gently pop and release aroma.

4. Add Rice, Dal & Spices

Stir in turmeric, coriander, and fennel.
Add the soaked dal and rinsed rice. Mix well to coat the grains in spice and ghee.

5. Add Liquids & Veggies

Pour in the blended flavor base and remaining water.
Add chopped vegetables. Stir gently to combine.

6. Simmer Until Creamy

Bring to a boil, then reduce heat.
Cover and simmer for 45–60 minutes, stirring occasionally, until rice and dal are soft and porridge-like.

7. Finish & Serve

Add salt to taste just before serving.
Top with ghee or coconut oil, a squeeze of lime, and fresh herbs.

🧡 Pro Tips for Kitchari Success

• Use a Dutch oven or heavy-bottomed pot for even cooking.
• Adjust water for your desired texture:
— more for a soupy version, less for thick stew.
• Vata/Kapha? Increase warming spices like cumin, ginger, or black pepper.
• Pitta? Use coconut oil, skip mustard seeds, and keep it cooling.
• Store leftovers in glass containers and reheat with a splash of water to keep it soft.

Prefer to print this recipe?
Here is a downloadable PDF👇