Some version of this healing kitchari recipe has been on rotation in my kitchen for years, ever since I began learning more about healing my autoimmune disease and writing books about it. Whenever I’m coming back from a particularly glutinous vacation, or if my digestion is feeling stagnant, I turn to warming bowls like this one. It’s a great compliment to a full vice detox or any period of natural liver cleansing.

Making the Dish

01 - 02 Rinse & cook

Flour Bowl

03 Add peas & rice

04  Stir in broccoli 

05 Enjoy. 

Rinse the yellow split peas or lentils and rice in a fine mesh colander under cold water until the water runs clear. In a large lidded saucepan over medium-high heat, heat the coconut oil or ghee. Add the ginger and cook, stirring, for 30 seconds. Add the cumin, coriander, fennel seeds, fenugreek, and turmeric. Cook for another 30 seconds, until fragrant.

Rinse & cook

01 - 02

Add peas & rice


Add the split peas or lentils and rice and stir to coat in the spices. Add the salt and pour in the water or vegetable stock.  Bring to a boil, cover, and reduce the heat to medium-low. Simmer for 35-45 minutes, stirring occasionally, until the peas/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).

04 - 05

Stir in the broccoli. Cover and cook for another 4-5 minutes. Stir in the zucchini and spinach, then remove from the heat and leave to stand for 5 minutes. Serve warm scattered with the cilantro and plain yogurt, if desired.


Stir in broccoli

Enjoy & Share 


If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!