One of the greatest things about kitchari is its versatility. In fact it is so versatile, just by adding in a few special ingredients, we can transform this savory dish into a sweet, wholesome breakfast! Kitchari naturally is a complete protein source (meaning it provides all of the essential amino acids), is packed with fiber, and is a great source of iron, B vitamins, calcium, potassium, magnesium, folate, copper, and zinc; all the more reason to start your day with this energizing meal!
This breakfast kitchari recipe uses the typical base of mung dal and basmati rice, but adds in some sweet and nourishing ingredients such as dates, coconut, cinnamon, and honey. It is suitable for all dosha types, and is perfect during times of digestive imbalance, detoxification, post-cleansing, post-illness, general weakness, malnutrition, and weight loss. However, this balanced recipe can be eaten as part of a healthy breakfast anytime, no matter the reason or the season!
Breakfast Kitchari Recipe
- Medium sauce pan
- Carrot grater
- Measuring spoons and cups
- 3 cups water
- 2/3 cup mung dal
- 1 cinnamon stick
- Large pinch salt
- 1/2 cup basmati rice
- 1/2 cup grated carrots
- 1-1/2 teaspoons Ayurvedic Breakfast Spices*
- 4 dates, pitted and chopped (use 2 dates for Kapha)
- 2 tablespoons cashew pieces
- 1 tablespoon shredded coconut
- 2 teaspoons ghee
- 2 to 4 teaspoons honey (use maple syrup for Pitta)
- Cinnamon, for garnish
- Coconut, for garnish
*Substitute with 1/2 teaspoon turmeric, 1 teaspoon cinnamon, 1/2 teaspoon ginger powder, and 1/4 teaspoon cardamom powder.
1. Heat the water in a medium sauce pan to bring it to a boil. Once boiling, reduce the heat to a low-medium setting. Stir in the mung dal, cinnamon stick, and a large pinch of salt.
2. Cover the pan, leaving a slight crack to avoid overflow and cook here for 15 minutes, stirring half way through. While cooking, begin to grate the carrot.
3. Add in the basmati rice and the grated carrots. Stir well and replace the cover, cooking for an additional 15 minutes and stirring every 5 minutes.
4. Reduce the heat to low and add in the Breakfast Spices, chopped dates, cashew pieces, coconut, and ghee. Turn the heat off but leave the pan on the hot burner. Cover the pan completely and let it sit for an additional 5 minutes.
5. Serve into two bowls. Once the kitchari has cooled slightly, add in 1 to 2 teaspoons of honey per bowl and sprinkle with cinnamon and coconut.
6. Enjoy this dish regularly as a healthy, healing breakfast for all bodytypes and all seasons. It is especially beneficial during times of digestive issues, detoxification, weight loss, illness, post-cleansing, and general weakness.
Health tip: For times of Kapha imbalance or weight loss, it is recommended to replace the basmati rice with equal amounts of quinoa or millet. These healthy, whole grains are lighter in quality, unrefined, and provided more nutrients overall (and fewer calories!).