Kitchari Recipe
Indian · Main course · 50 min total
A comforting, one-pot Ayurvedic dish made with rice and mung beans, gently spiced and easy to digest. Perfect for a cleansing meal or when you need a nourishing reset.
10
min prep
min prep
40
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 cup basmati rice
- 1/2 cup split yellow mung beans (dhuli moong dal)
- 6 cups water
- 1 tablespoon ghee or coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 1/4 teaspoon asafoetida (hing)
- 1 teaspoon sea salt
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 1 tablespoon fresh lemon juice (optional)
Instructions
- Rinse the rice and mung beans together in a fine-mesh strainer until the water runs clear. Soak in water for 20 minutes, then drain.
- In a large pot, heat ghee over medium heat. Add cumin seeds and mustard seeds; cook until they pop, about 30 seconds.
- Add turmeric, coriander, ginger, and asafoetida. Stir for 10 seconds until fragrant.
- Add the drained rice and mung beans, water, and salt. Bring to a boil.
- Reduce heat to low, cover, and simmer for 35-40 minutes, stirring occasionally, until the beans and rice are soft and the mixture has a porridge-like consistency. Add more water if needed.
- Remove from heat. Stir in lemon juice if using. Garnish with cilantro and serve warm.
Tips
- For a creamier texture, mash some of the beans against the side of the pot before serving.
- Store leftovers in the refrigerator for up to 3 days; add a splash of water when reheating.
- Kitchari is traditionally eaten as a mono-diet during Ayurvedic cleanses; adjust spices to your dosha.
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