Kitchari, also called Khichdi, is a traditional Ayurvedic dish made with a mixture of yellow split mung beans, Basmati rice, and spices. This recipe is easy to make, authentic, and one I grew up eating in my mother’s kitchen.
Editor’s note: This recipe was originally published on March 13, 2017. Since then, it’s been freshened up with new pictures, commentary, and made even more delicious.
What is Kitchari?
Kitchari is a porridge-like mixture of Basmati rice and yellow moong dal (split mung beans) simmered in spices such as turmeric, cumin seeds, ginger, and black pepper.
Kitchari is one of the most basic staples in Ayurveda and has a texture similar to oatmeal. It can be enjoyed any time of the day.
How to make kitchari
To make this authentic kitchari recipe I grew up eating in my mother’s kitchen, follow these step-by-step directions:
1. Soak the rice and moong dal: In a medium bowl, combine the rice and moong dal. Pour enough water to cover the mixture and soak for 15 minutes. In a fine-mesh strainer, rinse the mixture until the water runs clear.
2. Gather your ingredients: While the rice and moong dal are soaking, gather the remaining ingredients so you don’t leave anything out accidentally.
3. Warm the oil and spices: Next, add oil to a medium pot on medium-low heat. Once the oil starts to warm up,
4. Add remaining ingredients: Add the rice and moong dal mixture. Pour the water, season with salt and pepper, and stir.
5. Simmer until cooked: Increase the heat to medium-high to bring the mixture to a slight boil. Turn the heat down medium-low to a gentle simmer. Simmer for about 30 minutes, uncovered, stirring occasionally, until you get a porridge-like consistency. It should be soft and creamy.
6. Season: Adjust the seasoning, if needed, and taste the kitchari to make sure the mixture is cooked through. If not, cook for longer.
Serving instructions
Enjoy kitchari in the following ways:
- Alone or with a drizzle of ghee.
- Garnish with freshly chopped cilantro.
- Enjoy with a tomato and onion salad.
Storing and reheating
To store: Allow it to cool down completely before placing it in an air-tight glass container for 2 to 3 days in the fridge.
To freeze: Store in a freezer-safe container for up to 2 months. Be sure to let the kitchari thaw before reheating it.
To reheat: Warm up the kitchari on the stovetop. Stir it with a small amount of water, about 1/4 cup of water for every cup of kitchari, to get the porridge-like consistency.
Ingredients and substitutions
Basmati rice: Traditionally made with Basmati rice, but may be substituted with jasmine, brown rice, or quinoa.
Split mung beans: Also known as moong dal or washed mung dal. It can be challenging to find but available on Amazon.
Note: While other types of beans or lentils can be used, I recommend using split mung beans for best results.
Water: Substitute with vegetable broth for added flavor.
Spices: A mixture of cumin seeds, fresh or ground ginger, ground turmeric, salt, and pepper. Cumin seeds can be substituted with ground cumin.
Ghee: Ghee is not vegan as it’s made from clarified butter. Use vegan butter, coconut oil, or avocado oil for a vegan-friendly option.
More Indian recipes
Looking for more authentic Indian recipes? You’ll love these:
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Kitchari
Print Pin RateIngredients
Kitchari
- 1/2 cup moong dal, split mung beans
- 1/2 cup Basmati rice
- 4 cups water
- 1 tablespoon ghee, coconut oil or avocado oil for vegan-friendly
- 1 teaspoon cumin seeds
- 1/2 teaspoon minced fresh ginger, or a pinch of ground ginger powder
- 1/4 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
For Garnish:
- 1/2 cup chopped fresh cilantro
- slices of lime or lemon
Instructions
- 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.
- 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.
- Add the rice and moong dal mixture into the pot. Season with sea salt and black pepper. Stir and add the 4 cups of water.
- Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Let the kitchari simmer for about 30 minutes, uncovered, stirring occasionally, until you get a porridge-like consistency. It should be soft and creamy.
- Taste the kitchari to make sure the mixture 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.
Heidy L. McCallum says
I made this dish for my best friend and she loved it so much she demanded your recipe on the spot. That’s a wonderful compliment because she is very picky about recipes and she seriously loved this one! I felt like a dinner hero! Saving this to make again!
Sapana Chandra, MS, CHC says
That seriously brings me so much joy! Thank you for sharing!
Sophie says
This Khichri looks just awesome. Comforting and warm – perfect for this weather. Thank you
Sapana Chandra, MS, CHC says
Thank you!
Veena Azmanov says
I love this comfort food. So delicious and perfect and flavorful.
Sapana Chandra, MS, CHC says
Thank you, Veena!
Whitney says
Great recipe and I love the instructional photos!
Sapana Chandra, MS, CHC says
So happy to hear they are helpful!
Cookilicious says
Loved your post…your writing, your pictures..everything..and yes, love khichdi!
Sapana Chandra, MS, CHC says
Thank you! So happy to hear – all credit goes to my mom, who would cook this for us on a regular basis growing up!
Katie says
This looks so unique and fun to make. I can’t wait to try it!
Sapana Chandra, MS, CHC says
I hope you enjoy it!
Jill Petigara says
Simple, tasty and easy to make. I’ve made kitchari in my pressure cooker and slow cooker and appreciate this easy stove top recipe. I followed directions exactly and if came out perfect.
Sapana Chandra, MS, CHC says
Thank you for sharing – I’m so delighted to hear you’ve been enjoying the recipe, Jill!
Morgan Eisenberg says
This spice blend is giving me life, looks so vibrant and delicious!
Sapana Chandra says
I add spice to just about everything – guess it comes from growing up in an Indian household. I hope you love it!
pam greer says
This is pure comfort food! We love it for breakfast, lunch and dinner!
Sapana Chandra says
So happy to hear, Pam!! Thanks for stopping by.
Claudia Lamascolo says
this sure looks tasty and creamy I never tried this kind of rice guess its time!
Sapana Chandra says
I hope you enjoy it!
Sara Welch says
What a savory recipe, indeed! Served this with dinner and it has instantly become a family favorite recipe in our home! Delicious!
Sapana Chandra says
So happy to hear, Sara!
Andrea Metlika says
Kitchari sounds so flavorful and looks fabulous. My family will eat this up.
Sapana Chandra says
Thanks, Andrea! I hope your family enjoys it.
Nicole says
Second time making this! So easy & delicious! And my kids love it! 👌🏻
Sapana Chandra says
So happy to hear, Nicole! And I love that your kids love it too!
Elyssa says
I made this last night. It turned out perfect!
Sapana Chandra says
That makes me so happy to hear!
Riley says
I’ve been making this on repeat. Thank you so much!
Sapana Chandra says
So happy to hear!
Kate says
I made this last night and it was SO good. Best kitchari recipe out there!
Sapana Chandra says
That makes me so happy to hear!
Sierra says
I love this!
Sapana Chandra says
So glad to hear!
Kate says
This looks so delicious and comforting! Can’t wait to try this recipe!!
Brie says
What are the nutritional values of this recipe?
Sapana Chandra says
Hi Brie, I’m working on adding the nutritional values for all of my recipes. Stay tuned and thank you for your feedback.
Sami says
Loved this! So delicious!
Sapana Chandra says
So glad you enjoyed it!
Lizette says
So delicious. I added corn because I some left over and it’s so so good.
Sapana Chandra says
I’m so happy you enjoyed it, Lizette! Corn sounds like a delicious addition!
Tony Hampton says
Super duper!
Sapana Chandra says
Thank you, Tony!
Suzy says
I tried this recipe this weekend and it was heavenly. Thank you for sharing your gift with the world!
Sapana Chandra says
I’m so happy to hear that, Suzy! So glad you enjoyed it!
Kay says
This looks so yummy and cozy and calming. Thank you for sharing this and so many of your beautiful and delicious recipes! Can you share your childhood recipe for Indian Chai?
Sapana Chandra says
I’d be happy to share my childhood recipe for Indian Chai. I’ve added it to my list of upcoming recipes!
Meena says
I made this tonight and it was so delicious! Thanks for shading!
Sapana Chandra says
Hi Meena! So glad you enjoyed it.
Gila says
This recipe looks incredible!! Can’t wait to try it. I’m just unclear on where to use the 4cupw of water?
Please advise thank you!
Sapana Chandra says
Hi Gila! Thank you for asking — I’ve updated the directions to make it clearer. Hope that helps!! Excited to hear what you think!