How To Make Kitchari

The word “kitchari” means mixture, and the kitchari dish itself is usually a combination of a grain and a legume in a warm soup.

The dish commonly uses rice and moong beans. 

Though legumes, in general, are difficult to digest for many people, lentils and moong beans are on the easier-to-digest list.

A bowl of kitchari is ideal for to cleanse the body because it’s easy to digest, and it provides plenty of nutrition for healing. 

• ¼ cup basmati rice
• ¼ cup split green moong bean or split yellow moong bean
• 2 cups of water
• ½ - 1 cup mixed veggies (carrot, zucchini, green beans)
• 1 tablespoon ghee
• 1 teaspoon ‘panch phoran’ - equal parts: fennel, cumin, nigella, fenugreek and mustard seeds
• Salt to taste
• 6-7 curry leaves 1 tsp grated ginger 1 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp turmeric powder
• ½ chilli (optional)
• ¼ cup chopped spinach leaves Pinch of black pepper

• Soak the rice and moong beans for 2-3 hrs
• Wash and chop the vegetables.
• Heat the ghee on med heat for 2 mins and add the ‘panch phoran’ spice mix.
• Once this begins to crackle, add grated ginger and curry leaves.
• Then add chopped vegetables and cook for a few minutes.
• Now add the rice, split green mung and spices and mix well.
• Add water.
• Add the salt, mix the kitchari and cover the pot with a lid.
• Keep on the flame for 20 minutes, or until the kitchari is cooked - keep checking every 5 mins to ensure there is enough water and mixture is not sticking to the bottom.
• Halfway of cooking add spinach leaves and continue cooking

Serves: 2-3

Prep time: 10 mins

Cooking time: 45 mins