Kitchari with Lentil Medley

9 155 364
Ingredients Minutes Calories
Prep Cook Servings
2 h 35 min 2
Kitchari with Lentil Medley
Health Highlights


1/2 cup Basmati rice, dry
1/2 tsp Coriander, ground
1 tsp Coriander seed (cilantro) (ground)
1 tsp Cumin seeds
1 tbsp Ghee (or coconut oil)
1/2 cup Lentil medley, raw
1/2 tsp Mustard seeds
1 tsp Turmeric, powder
2 cup Water


Soak lentils and rice separately for 1-2 hours with 1 inch of water to cover. This will help remove excess gasses.

Heat ghee (or coconut oil) in a saucepan over medium-high heat. Add mustard seeds and cumin seeds until they become aromatic and begin to pop. Add the turmeric and coriander powders.

Rinse the rice and lentils and add those, stirring quickly to blend and toast evenly, about 1 minute. Add the filtered water. Bring to a boil, cover and simmer for 20-30 minutes until all of the water is absorbed. Salt to taste.

Nutrition Facts

Per Portion

Calories 364
Calories from fat 65
Calories from saturated fat 35
Total Fat 7.3 g
Saturated Fat 3.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.2 g
Cholesterol 15.5 mg
Sodium 16.8 mg
Potassium 438 mg
Total Carbohydrate 67 g
Dietary Fiber 15.9 g
Sugars 1.5 g
Protein 15.9 g

Dietary servings

Per Portion

Grain 1.3

Energy sources