Hare Krishna Kitchari Recipe (Bengali Style Kitchari)

Our Hare Krishna Kitchari recipe, also known as Bengali Style Kitchari (Khichdi), is a comforting and nourishing dish that is often enjoyed in Hare Krishna temples and devotee homes. This wholesome one-pot meal combines rice, lentils, and aromatic spices to create a delicious and balanced dish that can be served as a main course meal or breakfast meal.

In most Hare Krishna temples this simple preparation is served daily as breakfast. Prepared with love and devotion, this kitchari is a perfect offering to Krishna and a beloved dish among devotees.

Serving Suggestions

Hare Krishna Kitchari can be enjoyed in various ways:

  • As a Main Course: Serve kitchari with a side of plain yogurt or raita for a complete and satisfying meal.
  • With Pickles: Add a tangy Indian pickle to enhance the flavors of the kitchari.
  • With Papadums: Serve with crispy papadums for a delightful contrast in texture.
  • With Chutney: Pair with a sweet or spicy chutney to complement the savory flavors of the kitchari.

These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.

History

Hare Krishna Kitchari has a special place in the hearts of devotees. This recipe was developed to create a nourishing and balanced meal that can be easily prepared and enjoyed by all. Kitchari is a popular dish in Indian culture, and this Bengali-style version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.

Bhakti Thought

Hare Krishna Kitchari is more than just a dish; it is an expression of simplicity, nourishment, and devotion. By preparing and offering this kitchari to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This kitchari serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this kitchari inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.

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Hare Krishna Kitchari Recipe (Bengali Style Kitchari)

Hare Krishna Kitchari is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich kitchari combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

  • Author: Chandra-Vadana Chaitanya das
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Course, Breakfast
  • Method: Simmer
  • Cuisine: Indian
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup moong dal
  • 2 cups basmati rice
  • 1/2 cup ghee
  • 1 teaspoon mustard seeds
  • 2 teaspoon cumin seeds (jeera)
  • 23 cinnamon sticks
  • 2 small bay leaves
  • 45 cloves
  • 1 teaspoon turmeric
  • 3/4 teaspoon ginger powder
  • 1/2 teaspoon chili powder
  • 1 tablespoon salt
  • 7 cups water
  • 1 teaspoon of panch phoron, a Bengali spice blend of equal quantities of fennel seed, fenugreek, mustard, cumin & nigella (i.e., kalaunji) seeds)

Instructions

  1. Rinse the Grains: Rinse the moong dal and basmati rice under running water until the water runs clear.
  2. Heat the Ghee: In a large pot, heat the ghee over medium heat.
  3. Add Whole Spices: Add the cumin seeds, mustard seeds, cinnamon sticks, bay leaves, and cloves. Sauté for a minute until fragrant.
  4. Add Ginger: Add the finely diced ginger and sauté for another minute.
  5. Combine Ingredients: Add the rinsed moong dal and basmati rice to the pot, along with the turmeric, ginger powder, chili powder, and salt. Stir well to combine.
  6. Add Water and Simmer: Pour in the water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 30-45 minutes, or until the rice and dal are cooked and the mixture has thickened. Alternatives you can use a pressure cooker to fully cook the kitchari in about 20-25 minutes.
  7. Temper (Chaunce): In a couple teaspoons of ghee or oil, temper or chaunce the panch poran and mix into the cooked kitchari. 
  8. Serve: Offer to Krishna hot with a dollop of ghee or pat of butter on top along with a tulsi leaf. Once offered, serve to the devotees and karmis first, then enjoy!

Notes

  • Adjust Consistency: If you prefer a thicker kitchari, reduce the amount of water. For a more soupy consistency, add extra water as needed.
  • Flavor Enhancements: Add a handful of chopped spinach or other vegetables for added nutrition and flavor.
  • Serving Tip: Serve kitchari with a side of fresh lime or lemon wedges to brighten the flavors.
  • Leftovers: Kitchari can be stored in the refrigerator for up to 3 days. Reheat gently, adding a splash of water if needed to loosen the consistency.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 1g
  • Sodium: 600mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 30mg

Hare Krishna Maha Mantra