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Kitchari is a Ayurvedic dish originating in India. Though unglamorous in appearance this humble looking dish is revered in for its cleansing and detoxifying properties. It is rich in protein and grains, but is easily digested by the body. In its most basic form, it always includes basmati rice and mung beans cooked with a...Read More


6 servings

Total time

80 minutes






  • 2 tablespoons coconut oil ((traditional recipes use ghee))
  • 1 tablespoon Cumin seeds
  • 1 tablespoon fennel seeds
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • ¾ cup Mung beans (, soaked for 8 hours or overnight and rinsed)
  • ¾ cup split mung beans ((often called Moong Dal) OR sprouted lentils, rinsed)
  • 1½ cup brown basmati rice (, rinsed)
  • 2 bay leaves
  • 2 cups 1/2 inch cubed baby red potatoes
  • 2 large or 3 medium carrots (, cut into 1/2 inch lengths)
  • 4 cloves garlic (, minced)
  • 2 inches fresh ginger (, peeled and minced)
  • 2 zucchini (, cut into half moons)
  • 4 cups kale


  1. Melt the coconut oil in a large pot. Add in the seeds and cook over medium heat until you hear them begin to pop. Add in the coriander and turmeric and stir to combine. Quickly add in the beans and rice and stir to coat in the spices. Add in 7 cups of water, the bay leaves, potatoes, carrots, garlic , and ginger. Bring to a boil and reduce to a simmer. Cover and cook for 45 minutes.
  2. Add in the zucchini and kale. Cover and cook another 15 minutes or until the water is absorbed. Remove from heat and allow the kitchari to rest with the lid on for 10 minutes. Serve with cilantro and lime wedges.
  3. View the recipe instructions at Catching Seeds

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