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Recipe ~ Kitchari ♡

March 22, 2023 3 min read

Recipe ~ Kitchari ♡

It's been a while between blogs and I've been SO inspired lately, especially as I embrace and navigate my third postpartum (activation/ rebirth) with three little munchkins, I feel so called to share more of my hearts work and this includes the recipes that we prepare to nourish you all.

In most Eastern cultures, the new mother is offered just as much if not more importance and reverence than the new born baby with a big aspect of this including what she eats.

When a woman births her baby or babies, her body goes through huge transformations and activations, and as she heals, it’s important for her to eat foods that are easy on the digestive system. These foods include warm, cooked and nutrient dense. There may also be a lot going on in the household as the family adjusts to the new change so easy and quick meals are vital. You can simply add all the ingredients to a rice or slow cooker, hit start, and have a delicious meal ready in 20-40 minutes. Or if your making this meal for a loved one and you have the space and time, tend to it and love on in over the stove. You can always taste the love 

Just as our bodies know how to give birth, they also know how to heal during postpartum, we just need to offer our bodies tools and support to promote the natural process.

Kitchari is a staple, ancient, nutrient dense, healing Ayurvedic meal. A wonderful meal for postpartum healing and rejuvenation but also the ideal meal if you have the flu, are healing from surgery or illness and also a great meal for cleansing and detoxification.

It is the combination of split lentils and basmati rice, slowly cooked in a broth with loads of ghee and beautiful digestive spices with your choice of vegetables. My go to veggies in my kitchari are zucchini, carrots, sweet potato and beetroot topped with loads of silverbeet or baby spinach but the combinations are endless.

The mushy state of the kitchari allows for easy digestion so it will not only give your digestion a rest, it will provide you with plenty of essential vitamins and nutrients that will strengthen, nourish and rejuvenate the body during your sacred postpartum period.

It stimulates the digestive fire (agni) by relieving its workload to strengthen the digestive system and aid in healthy elimination. As well as grounding and comforting the body to bring the body and mind back into balance.

This kitchari recipe is so loved in our home and has nourished so many mumma's, enjoy! ♡


• ⅔ cup dried split red  lentils
• ⅓ cup basamati rice
• 3 tablespoons ghee or coconut oil
• 1 tablespoon freshly grated ginger
• 1 teaspoon ground cumin seeds (freshly ground)
• 1 teaspoon ground coriander (freshly ground)
• ½ teaspoon fennel seeds (freshly ground)
• ½ teaspoon cardamom (freshly ground)
• 1 teaspoon ground turmeric
• pinch of asafoetida (hing)
• 1 teaspoon sea salt
• 5 cups bone broth, veggie stock or water
• ½ small fennel bulb, sliced
• 1 sweet potato small diced
• 1 carrot small diced
• 1 medium zucchini small diced
• 1 cup packed baby spinach roughly chopped
• ¼ cup coriander leaves


• Soak the lentils and rice in water overnight. Then rinse the soaked lentils and rice until the water runs clear.

• Grind cumin, coriander, fennel & cardamom in mortar and pestle then set aside.

• Melt ghee or coconut oil in large saucepan over medium heat. Add the ginger and cook, stirring, for 30 seconds. Add the cumin, coriander, fennel seeds, cardamom and turmeric. Then add fresh fennel and cook for another 30 seconds, until fragrant.  

• Add the lentils, rice, sweet potato and carrot and stir to coat in the spices. Add the salt and pour in the vegetable stock, bone broth or water. Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 35-45 minutes, stirring occasionally, until the lentils are tender but not mushy and most of the liquid has been absorbed. (You may need to add more water if the mixture becomes to dry or begins to stick to the bottom of the pan).

• Stir in the zucchini. Cover and cook for another 4-5 minutes. Stir in the baby spinach, then remove from the heat and leave to stand for 5 minutes. Serve warm with the coriander, organic yogurt and a dash of lemon or lime if desired.

Enjoy ♡ Lots of love always, love Steph xx