Ayurvedic Kitchari Bowl


  • 2 Tsp. fresh grated ginger
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • ½ tsp. ground cinnamon
  • ¼ tsp. black pepper
  • ½ cup yellow mung dal, soaked overnight and drained
  • 1 cup Basmati rice
  • 1 small sweet potato, peeled and cubed
  • 4 cups filtered water
  • 1 lime, cut in half
  • Fresh cilantro to garnish



In a large sauté pan, toast the ginger with the spices over medium low heat for 1 minute. Add in the mung dal and rice, stir to coat with spices.  Slowly pour in the water and bring to a boil. Reduce the heat to simmer and add in the cubed sweet potato. Cover and let simmer for 30 minutes. The consistency should be like porridge. Add ¼ cup of additional water if potatoes are not soft. Remove from heat and let sit for 5 minutes. Serve with a squeeze of lime juice and cilantro.