One of the greatest things about kitchari is its versatility. In fact, it is so versatile, just by adding 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 saucepan
- Carrot grater
- Measuring spoons and cups
- 3 cups water
- 2/3 cup organic mung dal
- 1 cinnamon stick
- Large pinch of pink salt
- 1/2 cup organic 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 cashews or 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 saucepan 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 halfway 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 in two bowls. Once the kitchari has cooled slightly, add 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 body types 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 provide more nutrients overall (and fewer calories!).