Kitchari Recipe

Although kitchari may not be a staple meal in many Western households, it holds meaning and significance in Ayurvedic and Indian cooking.

Kitchari is a porridge like concoction of mung beans and rice, mindfully mixed with detoxifying herbs and spices. It is traditionally used for cleansing and spiritual practices due to its simple and health promoting ingredients.

This meal is a perfect and easily digestible protein. It is warming in the colder months and can be used as a base, topped with various steamed veggies.

Kitchari is known to balance out all doshas (different body types).

I usually make a huge batch and freeze it so I have simple, delicious healing food at my fingertips.

Also, if you don’t usually have some of these spices in your pantry, creating this recipe is a good excuse to stock up on some of the healthiest herbs and spices on the planet!


-10C water

-2C brown basmati rice (or white rice, which is typically more easily digestible)

-2C whole green mung beans (optionally you can soak them for up to 12 hours before cooking)

-1 medium diced onion

-4 cloves finely chopped garlic

-3 TBSP ghee (coconut oil or olive oil substituted for vegans)

-1 TBSP turmeric

-1 TBSP cumin seeds or powder

-1 TBSP coriander powder

-1/2 TBSP cayenne powder

-1 TSP black pepper

-3 C assorted veggies (carrots, zucchini, cabbage, greens)


Rinse mung beans. In large pot, heat ghee/oil. Add seeds and toast until they pop. Add spices and mix. Add rice and beans and stir. Add 8C water, spices, and chopped veggies. Bring to a boil and reduce to simmer. Cook until soft and thick, up to an hour or more. Enjoy!


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