Kitchari with Asparagus and Carrots

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“Make kitchari when you are sick, when you are sad, when you are cleansing, for your kids or a loved one when they are under the weather, when you can’t be bothered to cook, when you come back from a long trip, when you need to regain your strength, but maybe not for dinner on a first date.

You’ll be surprised how warming and comforting it is, and pretty soon it’ll be the stuff your cravings are made of.” – Dr. John Douillard

Kitchari is THE Ayurvedic detox food. It is traditionally made with yellow mung dal and basmati rice along with digestive spices and ghee, with or without vegetables added.

This ancient dish has long been used to nourish babies, the elderly, and the sick. The healthy benefit form kitchari mono-diets during times of cleansing and deep spiritual practice. Of course, kitchari can be found on many dinner tables on a normal day as it is a simple and delicious dish.

Kitchari with Asparagus and Carrots

Serves 4
  • 1 cup Split Yellow Mung Dal
  • 1/2 cup Basmati Rice
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Mustard Seeds
  • 1 pinch Asafoetida (Hing)
  • 1/2 teaspoon each: Coriander Powder, Fennel Powder and Cumin Powder
  • 1 tablespoon Fresh Ginger, chopped
  • 1/2 teaspoon Turmeric
  • 1 cup Carrots, roughly chopped
  • 1 bunch Asparagus, trimmed and cut into 2” pieces
  • 3/4 teaspoon Salt (Rock Salt is best)
  • 4 cups Water (add more for a thinner consistency)
  1. Wash mung dal and rice together until water runs clear.
  2. In a pot on medium low heat, melt the ghee and add mustard seeds, cumin seeds and hing. Stir for a minute.
  3. Add the coriander, fennel and cumin. Stir for a minute.
  4. Add the ginger and turmeric. Stir for a minute.
  5. Add the carrots and sauté for 2-3 minutes.
  6. Add the rice and mung dal and stir until well mixed with spices.
  7. Add water and salt. Bring to a boil.
  8. Reduce heat to simmer. Cover with lid leaving a small opening. Cook for about half an hour, until soft and mushy.
  9. Add the asparagus. Cook for about 3 minutes, until asparagus is tender.
  10. Serve and enjoy hot.

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Danny Litvin
As a certified Ayurvedic Lifestyle Coach and E-500 Registered Yoga Instructor, Danny makes the healing sciences of Yoga and Ayurveda accessible, practical, and life affirming. He is the lead instructor and head programmer of Yoga and Ayurveda training programs at The Ayurveda and Yoga Institute. His writings have been published by popular online blogs like MindBodyGreen.com, his YouTube videos have garnered tens of thousands of views, and he has served many via workshops and coaching programs conducted nationally and online.

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