KITCHARI is an ayurvedic super food. Ayurveda considers cleansing as a vital part of healthy living. Kitchari is traditionally made with basmati rice and yellow mung lentils and it pacifies all the three doshas – Vata, Pitta and Kapha. Here’s a quick and easy recipe for Kitchari which helps in cleansing and nourishing the body.

Serves 4/ cook time 1 hr/ total time 5 hrs


1 Cup Mung dal

½ Cup basmati rice

6 Cups of Water

16 oz Spinach (or so)

1 Cup chopped carrots

2 Tbs grated ginger

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp pink Himalayan salt

1 tsp cumin seeds

1 tsp mustard seeds

Pinch of Hing (Asafoetida)

Chopped Cilantro

Shredded Coconut

Sliced Lemons

1 to 2 TBLS Ghee or Coconut Oil


Soak mung dal and rice together in water with a TBLS lemon juice or capful of vinegar over night or for 4 hrs. Strain and rinse. In a medium pot heat Ghee, then add Mustard and Cumin Seeds. Shift seeds around until they begin to pop. Be careful not to burn the seeds. This popping is a sign of the Prana, or vital energy of the seeds being released into the Ghee. Next add the grated Ginger and powder spices. Stir for a minute or two until it becomes aromatic. Add Rice/Mung dal mixing throughly allowing the Ghee and spices to coat completely. Now add 6 cups of water, let it come to a rapid boil, then reduce heat to a simmer. Add desired veggies and stir occasionally over the next 20-30 minutes. Kitchari is ready when rice and dal are tender.