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Springtime Fennel + Carrot Kitchari


Prep time 20 mins

Cook time 30-40 mins


Emily/ @emilycartonwellness

Springtime Fennel + Carrot Kitchari




  • Using a large pan on medium heat, add a tablespoon of coconut oil or ghee.
  • Once melted add in all the spices and curry leaves (if using) and allow to cook for 1-2 minutes or until aromas arise.
  • Then add in a pinch of asafoetida and fresh ginger, cooking another 1-2 minutes.
  • Now add in the lentils, rice, and vegetables with about 6-8 cups of water and let cook for about 30-40 minutes.
  • Stirring occasionally and adding extra water as needed. You want the kitchari to be a creamy, porridge like consistency. Once the kitchari is ready, serve with additional toppings as you wish ~ a squeeze of lemon or lime, handful of fresh coriander and pinch of black pepper is always wonderful. 

History + Benefits:

The ancient wisdom of Ayurveda teaches that food is medicine and the classic Kitchari is considered Ayurveda’s most healing dish. The simple combination of grains, legumes, vegetables & spices makes a complete meal that is easy to digest, warming and incredibly nourishing. 

There are many different variations to kitchari and you can adjust the recipe depending on the season, what produce is available or which grains & legumes you have in the cupboard. This Fennel & Carrot Kitchari offers a light, Spring variation to help ease you into the season.