top of page

Kitchari

Prep Time:

5

Cook Time:

40-50 minutes

Serves:

3

Best in:

Fall, Spring, Summer, Winter

Doshas Pacifies

Kapha, Pitta, Vata

Gunas

Light, Easy, Warm, Moistening

Considered a mainstay in Ayurvedic nutrition, kitchari is prized for its simplicity, ease of digestion, and detoxifying qualities. Split mung beans are notably lighter and less gas-forming than other legumes, making them particularly suitable for Vata. Basmati rice adds sweet, grounding energy that soothes both Vata and Pitta, while also complementing mung beans to form a balanced protein. Warming spices such as turmeric, ginger, coriander, and hing not only enhance flavor but also promote efficient digestion—helping the body assimilate nutrients while gently cleansing. Prepared with a little ghee, this one-pot meal offers lubrication and nourishment to combat dryness or any internal heat. Regularly consuming kitchari can help maintain digestive harmony, provide rejuvenation, and support overall vitality.

Ingredients

  • 1/3 cup split yellow Mung Beans (rinsed and soaked for 10 minutes or overnight)

  • 1/2 cup Basmati Rice

  • 5 cups Bone Broth or Water

  • 1/2 cup Celery, diced

  • 1/4 tsp Coriander, ground

  • 1/4 tsp Hing, ground

  • 1 tsp Turmeric, ground

  • 1/2 tsp Ginger, ground

  • 1 tsp Mustard Seed

  • 1 Tbsp Fenugreek Seeds

  • 4 Tbsp Ghee


To make the recipe easier, you can buy kitchari spice that has the mixture of most of the spices above at Banyan Botanicals.


Optional Garnishes and Flavors

  • Avocado slices

  • Nutritional Yeast

  • Lemon Juice

  • Chopped herbs (e.g., cilantro)

Instructions

  1. Rinse and Soak

    • Rinse the mung beans thoroughly.

    • Soak for at least 10 minutes (or up to overnight) to aid digestion.

  2. Sauté Aromatics

    • In a saucepan, warm the ghee over medium heat.

    • Add the diced celery, mustard seeds, fenugreek seeds, and ground spices (coriander, hing, turmeric, ginger).

    • Sauté for 3–4 minutes, allowing the flavors to bloom.

  3. Boil Mung Beans

    • Drain the soaked mung beans and add them to the pan.

    • Pour in the bone broth (or water) and bring to a boil.

    • Reduce heat and cook for about 10 minutes after it begins boiling.

  4. Add Rice

    • Stir in the basmati rice.

    • Continue cooking for another 30 minutes, or until both the mung beans and rice are tender.

    • If needed, add more liquid to reach your desired consistency.

  5. Serve

    • Ladle the kitchari into bowls and top with optional garnishes such as avocado slices, nutritional yeast, and/or a squeeze of lemon juice.

    • Enjoy this nourishing meal as a standalone dish or pair it with light sides.



 

Chef’s Tips

  • Feel free to experiment with extra vegetables (like carrots or zucchini) for added flavor and texture.

  • Adjust seasoning to taste—more ginger for heat, or an extra pinch of hing to support digestion.

  • Kitchari freezes well; make a larger batch and reheat gently when needed.


Collards

Lotos-logo.gif
bottom of page