Go Back
How to make kitchari

How to Make Kitchari

Kitchari is a delicious, creamy Ayurvedic stew traditionally eaten during periods of fasting, cleansing, or when you're not feeling well. It's ideal because it's easy to digest and provides strength and good nourishment for your body so it can heal.
Servings 4


  • 1/2 C Organic split or sprouted mung beans
  • 1/2 C Basmati rice
  • 2 C Chopped vegetables
  • 1 tbsp Ghee
  • 1 tbsp Turmeric
  • 1 tbsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Fresh minced ginger
  • 1/2 tsp Mustard seeds
  • salt and pepper


  • Wash the split mung beans and basmati rice. If you have time, let it soak for a few hours before cooking.
  • Heat ghee in a pot and add mustard seeds till they "pop. Then add additional spices till they release their aroma. (30 seconds or so).
  • Add beans and rice and 2 cups of whatever vegetables you're using.
  • Mix and blend with spices and ghee
  • Add enough water or vegetable stock and bring to a boil for 5 minutes.
  • Cover and simmer 30-40 minutes. If you have a pressure cooker or an Instant Pot after you blend it all together, cover and bring to pressure for one minute. Turn off heat and wait 1 hour and it will be done to perfection.
  • Salt and pepper to taste. Garnish with a squeeze of lime and chopped cilantro.