My Famous Kitchari Recipe

People have been asking me for years for my kitchari recipe... well, I finally decided to release it to the world! It's been a long work in progress. I've been making it for about 5 years now and I can say that I got it down! It's pretty easy to make... just follow the directions.

Why eat kitchari?

Kitchari is the most beneficial food to reset the digestive system. When you are resetting the gut you are balancing your hormones, mind, and sleep patterns. Eating kitchari will cleanse the body, which in turn will cleanse the mind. Whether you eat kitchari once a week or you do a mono-diet for 3'll find it's the perfect meal to nourish your body.

It's made with mung beans, basmati rice, vegetables, ghee, and spices. The mung beans remove toxins, specifically pesticides and insecticides, from the body. Mung beans are also a source of protein when paired with a complex carbohydrate like basmati rice.

Cook Time: 1:15 hr


- 1 cup mung beans or mung dahl (soaked for 4 hours)

- 1 cup of basmati rice

- 2 cups of mixed chopped bite sized veggies (dosha dependent)

- 1 diced green onion or/and cilantro

- 1 can of full fat coconut milk

- 1 vegetable boullion cube

- 4 garlic cloves diced

- 1 inch of ginger root grated

- half an onion diced

- 2 tbsp of ghee

- 1 tsp black mustard seeds

- 1 tsp asafoetida

- 1 tsp curry powder

- 1 tsp turmeric

- 1 tsp fenugreek seeds

- 1 tsp coriander

- 1 tsp cumin

- 1/2 tsp red chili flakes

- 1 tbsp liquid aminos

1. Soak mung beans overnight or for 4 hours, and drained

2. Wash lentils and drain until water is clear. Wash rice and massage 3-4 times until water is clear.

3. In one large deep pot add the mung beans and rice and 6 cups of water and bring to a boil.

4. Once water is boiling add the veggies and cover on low for 20 minutes.

5. On a large skillet add 1 tbsp of ghee until hot. Add onions, garlic, and ginger until cooked fully. Add the mustard seeds and any other whole spices you have until they start should only take a minute.

6. Add the onion mixture into the pot of rice and mung beans.

7. Add the coconut milk, bullion cube, powdered spices, chili flakes, 1 tbsp ghee, and liquid aminos.

8. Add more water if you like it soupy and adjust spices to your liking.

9. Garnish with green onions or cilantro

Make your kitchari unique! *Don't be afraid to use more spices!

Vata: peas, broccoli, cauliflower, carrots, sweet potato Pitta: zucchini, yellow squash, cauliflower, broccoli, celery Kapha: zucchini, kale, yellow squash, cauliflower, broccoli, celery