Vegan Recipes | Not That Kind of Vegan

Spring Kitchari

I’m just wrapping up a week long Ayurvedic spring cleanse, and I am feeling amped! If you’ve ever done a cleanse before, you know you feel like a total superhero by the end! Hello spring, I am ready! The basis of an Ayurvedic cleanse is this very traditional dish, kitchari. It’s as delicious as it is nourishing, so even if you’re not into cleansing, it’s still a freaking delicious curry with magical gut healing powers! To learn more about Ayurvedic cleansing, check out my new blog post here:


6 cups water

1 cup basmati rice

½ cup split mung dal

2 cups finely chopped of the following veggies (use 1-3 types): asparagus, arugula, broccoli, cauliflower, and spinach

2 tsp flax or chia seeds

1” piece ginger, grated

1 tsp cumin

1 tsp coriander

1 tsp turmeric

½-1 tsp salt

¼ tsp black pepper

Pinch of cayenne

1/2 lemon, juiced

Cilantro for garnish


Rinse the rice and beans in a mesh strainer until the water runs clear.

In a large pot, bring the water to a boil. Add the basmati rice, mung dal, flax seeds, and spices. Return to a boil, then reduce to a simmer. Cover with a lid with the lid slightly askew. Cook for 20 minutes. Keep an eye on the water level of your soup. You want a stew, not a dry rice dish, so if you need to add a little water to keep the mixture covered, go for it.

Add in the chopped veggies, stir, and cook for another 10 minutes.

Stir in the lemon juice, plante it up, top with cilantro and serve!

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