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Kitchari has been eaten as a healing food for possibly thousands of years. It is a tri-doshic meal which means that regardless of your constitution you will benefit from its nourishing and balancing qualities. 

Kitachri  is a traditional Ayurvedic dish made with a mixture of yellow split mung beans, Basmati rice, and spices. It's one of the most basic staples in Ayurveda and has a texture similar to oatmeal. It can be enjoyed at any time of the day, however, it's most often enjoyed for lunch or dinner as a main dish.

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The recipe


During this cleanse it is recommended that you prepare your kitchari fresh every day and it can be eaten for lunch and dinner .. Kitchari is a great meal to prepare at any time of the year when you feel like your gut needs some gentle nourishment and balance.

What you will need:

  • 1 Cup Split Mung Beans (or red lentils)

  • ½ Cup Brown Basmati Rice, rinsed

  • About 1 Tbsp. of Oil (I use sesame oil or ghee)

  • 1 teaspoon Cumin Seeds, crushed  

  • 1 tsp. Mustard Seeds

  • ½ tsp. Ground Turmeric

  • 1 tsp. Ground Coriander

  • 1 tsp. Fennel Seeds

  • A large Piece of Ginger, grated (about 2cm in length)

  • 1 ½ Cup Mix Veggies (I used cauliflower and carrot, chopped small)

  • 5 cups Water

  • 1 teaspoon Sea Salt, plus more to taste

  • Fresh Coriander to garnish (optional)


How to make it:

  1. To make this Ayurvedic Kitchari, begin by heating the oil in medium. Add the cumin, coriander, fennel, and mustard seeds. Cook over medium heat until the spices become fragrant.

  2. Next add the ginger, turmeric, rice, lentil, mixed veggies, and water.

  3. Bring this mixture to a boil, then cover and simmer over low heat for about 45 minutes, or until the mixture is thick and porridge like, and the rice cooked.

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