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Vegan Kitchari

Kitchari is a traditional Indian dish that one of my favorite roommates introduced me to. It is often described as a dish that can help the digestive system press the reset button. It is a flavorful rice and bean dish, sometimes with a variety of vegetables too. This recipe is a very nice base recipe to start with. You can also always add vegetables or root vegetables. Kitchari is traditionally made with ghee butter, this recipe does not contain animal products.


  • 1 cup split yellow mung beans (moong dal)

  • 1 1/2 cups basmati rice

  • 6 cups filtered water

  • 1 bay leaf

  • 1 cinnamon stick

  • 2 teaspoons ground turmeric

  • 1 1/2 teaspoon ground coriander

  • 1 teaspoon ground cumin

  • Freshly cracked pepper to taste

  • A pinch of pink Himalayan sea salt

  • Fresh cilantro and lemon or lime juice to serve Instructions:

  1. Rinse the mung beans and rice then add them to a large pot or Dutch oven.

  2. Add the bay leaf, cinnamon, stick, spices, and salt then pour the water in. Bring the water to a boil, then reduce the heat to a low simmer and cook the mixture until all of the water has been absorbed (this took me about 25-30 minutes). Make sure to stir often so the bottom doesn’t burn.

  3. Once all of the water has been absorbed, turn off the heat. Serve up your kitchari with a heavy sprinkling of fresh cilantro and a squeeze of fresh lemon or lime juice.


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