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How to Make Kitchari Recipe?

(Serves 4-5)

Kitchari is one of the most balancing and easy to digest complete meals in Ayurvedic Medicine. It is a great during fasting or cleanse periods, especially spring.


  • 1 cup basmati rice
  • 1 cup yellow split mung daal
  • 6 cups distilled or purified water
  • 1 inch piece of shredded ginger, peeled & chopped
  • 1 small handful of fresh cilantro
  • 1 cup spinach or seasonal veggies
  • ½ cup chopped carrots
  • 3 tbsp ghee
  • ¾ tsp cumin seeds
  • 5 whole cardamom pods (or ½ tsp seeds)
  • ¼ tsp turmeric
  • 1 inch piece of cinnamon bark
  • 3 bay leaves
  • ½ tsp Himalayan pink salt (to taste)



  • Wash mung and rice until water is clear to remove excess starch.
  • Soak the dal overnight or for a few hours to help digestibility (optional).

Step 1

  • Put rinsed rice and mung daal in a pot with water and bring to boil over high hear. Reduce the heat to low and simmer for 10 minutes
  • Add remaining seasonal veggies to the pot and stir well. Cover pot and cook about 25 to 35 min. until mung daal is soft.

Step 2

  • Heat ghee over medium heat in another saucepan.
  • Add, mustard seeds, cumin seeds, cinnamon, cardamom, and bay leaves, or as preferred.
  • Gently stir until you hear mustard seeds start to pop and see the other seeds start to turn brown (about 3 minutes).
  • Stir sautéed spices with the turmeric into the rice and mung daal and mix well.

Step 3

Garnish with cilantro (or parsley) leaves and serve immediately.

There are many ways and variation to making Kitchari

Here are a few cooks showing you how:


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