New Moon Kitchari Recipe

You're gonna want to hit the saved button on this one! 😉

The new moon week is a great time to enjoy this light, simple, and digestion-supportive kichari, which is especially soothing during the new moon when the body and mind are naturally turning inward.

Ingredients (serves 4):
6 cups water
1 cup basmati rice
½ cup yellow split mung beans (ideally soaked for 1 hour or more)
1 tablespoon Essential Spice Mix or 1 teaspoon each thyme, oregano, and/or basil (fresh or dried)
pinch of hing powder (optional)
1 cup coarsely chopped fennel bulb
1 cup chopped kale, stems removed
½–1 teaspoon salt (to taste); chopped cilantro for garnish.

For the tempering:
1–2 tablespoons ghee
½ teaspoon each ajwain seeds, coriander seeds, and fennel seeds (optional)

Directions:

• Bring 5 cups of the water to a boil in a large saucepan over high heat and set the remaining 1 cup aside to add during cooking if needed.

• Rinse the rice and mung beans until the water runs clear, then add them to the boiling water along with the spice mix (or herbs) and hing if using.

• Once it returns to a boil, reduce the heat and simmer with the lid slightly ajar for 15 minutes without stirring.

• Layer the fennel and kale on top and allow them to steam for another 15 minutes, adding more hot water if the pot begins to dry out, again without stirring.

• If the beans are still holding their shape, simmer for about 10 more minutes until they soften and break down completely.

• In a small skillet, warm the ghee over medium heat, add the ajwain, coriander, and fennel seeds if using, and when the seeds begin to pop after about 2–3 minutes, pour the ghee and spices over the kichari.

• Garnish with cilantro and serve warm.

A bowl like this is an invitation to slow down, tend your inner fire gently, and let nourishment do the work. Try it and tell me how you like it! 💖