This is very tasty and easy to digest dish, excellent food choice when recovering from illness, for strength and general health. Kitchari is a wonderful choice whenever you need a lift or feel like nurturing yourself and friends.

Kitchari [Vegan]

Cooking Time




  • 1 cup white basmati rice brown rice or quinoa
  • 1/2 cups yellow mung dal beans
  • 1 tablespoon oil
  • 1 teaspoon each cumin seeds mustard seeds fennel seeds, fenugreek seeds
  • 6 cups of water
  • 1 1-inch piece of ginger, peeled and minced
  • 3 green cardamom pods
  • 2 bay leaves
  • 2 cloves optional
  • 1 teaspoon ground turmeric powder
  • 1/2 teaspoon Himalayan pink salt or sea salt
  • pinch ground black pepper
  • 2 –5 cups of chopped organic, seasonal vegetables such as spinach, carrots, green peas, celery, kale, and bok choy (avoid nightshades)
  • 1 cup chopped fresh cilantro optional


  1. Rinse the rice and the mung dal beans in a fine -mesh strainer until the water runs clear. Set aside.
  2. Melt the oil in a large pot over medium-high heat. Add all the seeds and stir and toast until the mustard seeds pop - about 1 minute. Add the rice and beans. Cook and stir for another minute. Add the water, ginger, cardamom pods, bay leaves, cloves, turmeric, salt and pepper, and chopped vegetables. Bring to a boil and reduce to a simmer.
  3. Cook for 35-40 minutes or until the beans and rice are soft and the kitchari has a porridge-like consistency.
  4. Remove and discard the bay leaf, cardamom pods and cloves. Serve warm with fresh cilantro on top, if desired.