Kitchari

Name: Kitchari (Khichdi) - Ayurvedic Rice & Mung Bean Dish
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup moong dal (split mung beans); 1/2 cup Basmati rice; 4 cups water; 1 tablespoon butter or ghee (avocado oil for vegan-friendly); 1 teaspoon cumin seeds; 1/2 teaspoon minced fresh ginger (or a pinch of ginger powder); 1/4 teaspoon ground turmeric; 1 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 cup chopped fresh cilantro; slices of lime or lemon

Kitchari is a traditional Ayurvedic one-pot dish combining split mung beans and basmati rice with warming spices like turmeric, cumin, and ginger. It's prized in Ayurveda for being easily digestible and deeply nourishing.

🌍Indian 🥗Vegan 🏷️Ayurvedic kitchari 🏷️How to make kitchari 🏷️Kitchari

Total

40 min

Servings

4

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From Realandvibrant

Ingredients

1/2 cup moong dal (split mung beans)
1/2 cup Basmati rice
4 cups water
1 tablespoon butter or ghee (avocado oil for vegan-friendly)
1 teaspoon cumin seeds
1/2 teaspoon minced fresh ginger (or a pinch of ginger powder)
1/4 teaspoon ground turmeric
1 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
slices of lime or lemon

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Instructions

1
In a medium bowl, combine the rice and moong dal. Pour enough water to cover the mixture and soak for 15 minutes. After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
2
Warm the oil or ghee on medium-low heat in a medium pot. Carefully add the cumin seeds and let them cook for about a minute until the seeds start to brown and become fragrant. Add the ginger and ground turmeric.
3
Add the rice and dal mixture into the pot. Season with sea salt and black pepper. Stir and add the 4 cups of water.
4
Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer for 30 minutes, uncovered, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy.
5
Taste the kitchari to make sure the texture is soft. If not, you may need to let it cook a little longer. Turn off the heat and adjust the seasoning, if needed, and stir again. Serve or cool down completely and refrigerate in a sealed container for 3 days.

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Tips & Notes

Pro tips

Rinse moong dal and basmati rice separately under cold water before cooking to remove excess starch and improve texture.
Toast cumin seeds in ghee or oil before adding other ingredients to bloom their flavor and avoid raw-seed taste.
Stir occasionally during cooking to prevent sticking and ensure even cooking of beans and rice.
The dish is done when both mung beans and rice fully disintegrate into a creamy, porridge-like consistency, typically 20–25 minutes after boiling.

Substitutions

Moong dal → red lentils (cooks faster; reduce water to 3 cups and cooking time to 15 minutes)
Basmati rice → white jasmine rice or short-grain white rice (texture will be slightly less fluffy)
Ghee or butter → coconut oil or avocado oil (maintains flavor; use for vegan-friendly version)
Fresh ginger → ½ teaspoon ginger powder (use half the amount; adds same warmth with less texture)

Storage & make-ahead

Store cooled kitchari in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop with additional water to restore creamy consistency.

Common Questions

What is the difference between kitchari and khichdi?

Kitchari and khichdi are the same dish—both terms refer to the traditional Ayurvedic preparation of mung beans and rice cooked together. Regional and spelling variations are common.

Can I make kitchari vegan?

Yes. Substitute ghee or butter with avocado oil or coconut oil to keep the dish entirely plant-based while maintaining its authentic flavor.

How do I know when kitchari is done cooking?

Cook until the mung beans are completely soft and break apart easily when pressed, and the rice is tender. The mixture should be porridge-like, not soupy or dry.

Can I make kitchari ahead of time?

Yes. Store cooked kitchari in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding water if needed to restore consistency.

Is kitchari good for digestion?

Yes. Kitchari is specifically recommended in Ayurveda for its easy digestibility. The combination of mung beans, rice, and warming spices supports gentle, nourishing nutrition.