Kitchari Recipe

Kitchari Recipe

Serving: 2-3 meals


  • ½ cup organic whole green mung beans (recommended) or yellow split mung
  • ½ cup organic basmati rice
  • Optional: 1 cup of your choice of 2-3 chopped vegetables (depending on your dosha type). Commonly used vegetables include: sweet potato, carrots, zucchini but can be substituted for any vegetable of your choice.
  • 1- 2 tbs ghee or coconut oil
  • ½ tsp mustard seeds (exclude for Pitta dosha)
  • ½ tsp cumin seeds
  • 1 bay leaf  
  • ½ tsp turmeric
  • 1 pinch hing (Asafetida)
  • 1 tsp cumin and 1 tsp coriander powder
  • ½ tsp grated fresh organic ginger
  • Salt to taste
  • 1 tbs lemon juice (or to taste)
  • Few stems chopped cilantro leaves


Night before (if possible) :

  • Mung beans – wash well and soak overnight in water
  • Organic basmati white or brown rice - wash well and soak overnight in water

Cooking Instructions:

  • Rinse both mung beans and rice thoroughly in cold water
  • Heat the ghee in a large deep cooking pot and add mustard seeds. Wait till they start popping and then add cumin seeds. 
  • When cumin starts sizzling, quickly add ginger, hing, bay leaf, turmeric, cumin powder and coriander powder. Mix well and do not allow to burn.
  • Add the vegetables and stir well
  • Add the beans and rice together
  • Add 4 cups of water
  • Cover with a lid, stir and watch periodically.

It will take approximately 45 minutes to be fully cooked. You may need to add more water mid-way to keep the consistency like a thick soup while cooking. Ensure lentil is fully softened and blended with rice. When ready to serve, remove from heat, add lemon juice, ½ tsp of ghee and some chopped cilantro leaves. Enjoy!


  • If during cooking you need to add more water ONLY add hot water. Cold water will slow down the cooking of the beans.
  • Only add lemon juice just before eating. It too stops the beans from cooking.

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