I am often asked how to make Ayurvedic meals appealing to the whole family. First, I am very fortunate that my family enjoys eating well, and by that I mean eating whole, healthy foods. But it is true that our Ayurvedic staple, kitchari (click the link if you are not sure what that is), hasn’t always been popular with the younger ones.

Early on, I would spoon kitchari into a wrap with salsa, a bit of yogurt and cilantro, and we’d call it a burrito. That worked, although I can’t say it was our most popular family fare.

Recently, in the midst of juggling a few things, I found myself wanting to prepare a special meal for a sick friend who was staying with us. We’d had kitchari for lunch, and since I didn’t have time to make anything new, decided instead to spruce up what was left.

This was the result – a Kitchari patty that has now become a family favorite.

To make it, you start with your favorite kichari recipe. I have lots around this site – a basic, all purpose kitchari recipe here, a more elaborate one on that same page, an autumn kitchari here, a winter kitchari here, a summer kitchari here, and for good measure below I offer you one more – because I want to share the amazing grace that is Robyn Field, and to share her favorite kitchari as it is such a classic.

Part 1

If you already have a favorite kichari recipe, skip to part 2. 

Robyn Field’s Classic Kitchari

Step 1
3 & 1/3 c water
1/3 c split mung bean
1/3 c red lentils
1/3 c basmati rice
1 t turmeric
12 curry leaves
1 t crushed fresh ginger

Step 2
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
5 peppercorns

Step 3
1 carrot, chopped
1/2 medium zucchini, chopped
2 kale leaves, thinly sliced
1/4 teaspoon rock salt

Step 4
1 T ghee
1/2 teaspoon cumin seeds

Step 5
1/3 cup fresh cilantro, chopped
1/4 lemon
1/4 lime

Method
Bring water to a boil in a pot. Add mung beans, lentils, rice, turmeric, curry leaves and fresh ginger. Once it returns to a boil reduce heat and simmer.

Grind seeds in a coffee grinder or mortar and pestle. Add 1 teaspoon of the mix to the kichari.

Add carrots zucchini, kale and salt. Cook uncovered for 15 to 20 minutes until the lentils are tender and the mixture resembles a thick porridge. Stir occasionally. Add more water if needed.

Heat ghee in a skillet. Add 1/2 teaspoon cumin seeds and fry for 30 seconds. Add the rest of the ground spices then immediately add a bit of the kichari to prevent it from burning and stir well. Add the spice fry to the pot of kichari and stir.

Serve with lemon and lime juice, garnished with cilantro.

Variation: Add fresh chili peppers and ginger in step 4 for a spicier version. 

Part 2 Kitchari “Burgers”
You could also call these sliders, and serve them at parties, or over salad for an elegant lunch. You pick the shape, and ultimately what to call them – because a rose may be a rose by any other name, but when it comes to feeding children (and fussy grown-ups), what’s in a name may make all the difference.

Ingredients
2 c your favorite kitchari
2 T ground flax
1 T nutritional yeast, optional
1 T ghee
Curry powder, to taste
optional: 1 egg

Method
Stir the flax and optionally the nutritional yeast with the kitchari in a mixing bowl and mix well, ideally with your own clean hands. If you eat eggs, beat one egg and lightly stir it in. It will give your burger and better hold, and a crispier, golden edge. But strictly speaking, Ayurveda does not like us to mix our proteins. 

Melt the ghee in a saucepan on medium high. Sprinkle in the curry powder according to your own taste, swirl the pan. Take a small handful of kichari mixture, pat it into a ball, then press to flatten. Place in your saucepan and cook until it browns. Turn it over and cover the pan while it browns on the second side.

Since there is no egg and the kitchari is cooked, it is not essential you “cook it all the way through,” but I cover it to be sure it heats all the way through. Unless of course you did add an egg.

Raita Dipping Sauce
1/2 cup yogurt (make your own)
1/2 small cucumber (persian are best), chopped small
3-4 spring onions, chopped 1 bunch of chives, chopped
1 bunch dill, chopped
1 small bunch cilantro or parsley, or a bit of both, chopped
Pink salt & fresh cracked pepper, to taste

Stir everything together. Season to taste.

I served these on a slice of roasted beet and roasted sweet potato, ladled with the dipping sauce, and a side of curried mayo (1 t curry powder to 3 T vegan mayo) for vibrant color and flavor.

In the Springtime, Kichari is an essential part of a detoxifying cleanse. I invite you to join me for my upcoming 10 day Spring Cleanse with a 10 day meal plan, nourishing cleansing recipes, as well as Ayurvedic self-care and guidance, coaching, daily motivational emails, group phone-ins and group online support starting April 20th. For one of you lucky commenters, I will (randomly) pick someone to give the Cleanse for free.

So tell me, how do you use your creativity to keep your family eating well? I look forward to hearing.

Namaste!