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Hare Krishna Kitchari Recipe (Bengali Style Kitchari)

Hare Krishna Kitchari Recipe, Bengali Style Kitchari.
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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.

Ingredients

Scale
  • 1 cup moong dal
  • 2 cups basmati rice
  • 1/2 cup ghee
  • 1 teaspoon mustard seeds
  • 2 teaspoon cumin seeds (jeera)
  • 2–3 cinnamon sticks
  • 2 small bay leaves
  • 4–5 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

Find it online: https://harekrishnarecipes.com/recipes/main-course/hare-krishna-kitchari-recipe/