Kitchari Recipe

Kitchari is a traditional Indian dish made with Basmati rice and moong dal. This recipe is simple, easy to make, and one I grew up eating in my mother’s kitchen. It’s gentle on the digestive system and contains healing and detoxifying properties. The texture is creamy, soft, and velvety.

Childhood Memories

When I think of my childhood, my mom’s kitchari is one of the first things that comes to mind. It was the first food I remember eating. I was a really picky eater growing up. My poor mom would struggle to get me to eat my meals. But not kitchari — it was one of my favorite meals (along with aloo tikki, chickpea curry, and a handful of other dishes), especially when it was served with a side of chopped tomato and onion salad

What is Kitchari?

Kitchari is a traditional Indian dish made with a mix of Basmati rice, moong dal, and cooked with a variety of Indian spices, including turmeric, cumin seeds, ginger, and black pepper. It has a porridge-like texture, similar to oatmeal.

Health Benefits

Kitchari (pronounced “kitch-uh-ree”) is one of the most basic dishes in Ayurveda. The word “kitchari” means “mixture” or “mess” in Hindi and is pronounced “kitch-uh-ree” with a rolled “r.” 

Kitchari’s simplicity can have a balancing and detoxifying effect on the body. It’s traditionally prescribed when recovering from illness or when dealing with a digestive or gut issue as kitchari is easy on the digestive system.

While kitchari can be made with a variety of beans or lentils, it is harder for the body to digest. For that reason, Ayurveda recommends using split mung beans, also known as moong dal or washed mung dal.  However, it can be a little challenging to find them (I order them from Amazon – I love that they are organic and come from a reliable source).

How to Make Kitchari

There are a few ways to make kitchari. The way I’ve explained it in this recipe is how I grew up eating it. All you need it Basmati rice, split mung beans, water, and a few spices. To make it vegan, I use avocado oil instead of ghee. Once you have all of the ingredients, making this kitchari recipe is easy:

1. In a medium bowl, combine the rice and moong dal. Ideally, you want to soak the mixture in water for about 15-20 minutes. Pour the mixture into a fine mesh strainer. Rinse under cool running water until the water starts to run clear.
2. Add oil to a medium pot on medium-low heat. Once the oil starts to warm up, carefully add the cumin seeds and let it cook for about a minute until the seeds start to brown and become fragrant.
3. Add the ginger and ground turmeric. Stir and add the rice and moong dal mixture. 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 water to a boil. When the water comes to a boil, turn the heat down to a gentle simmer. Let the kitchari simmer for about 30 minutes, stirring occasionally, until you get a porridge-like consistency. It should be soft and creamy.
5. Taste the kitchari to make sure the mixture is soft. If not, you may need to let it cook a little longer.
6. Turn off the heat. Adjust the seasoning, if needed, and stir again. Serve and enjoy.

Storage + Enjoying it Later

Once you’ve made your kitchari, you can either enjoy it immediately or store it for later. If you’re going to store it for later, be sure to cool it down completely before moving it into your refrigerator. I store mine in an air-tight glass container and it’s usually good for up to 3-4 days.

Once you are ready to enjoy it again, scoop out the amount of kitchari needed and warm it up on the stovetop in a small pot. Feel free to mix in some water (I usually add 1/4 cup of water for every cup of kitchari I reheat) to get that same creamy consistency you had when you first made it!

More Delicious Indian Recipes to Love

• Cauliflower Tikka Masala
• Chana Masala
• Turmeric Latte (Golden Milk)
• Aloo Tikki (Indian Potato Patties)
• Indian Rice Pudding

I hope you love this traditional Indian recipe as much as I do! Sign up for email updates to receive delicious, healthy recipes in your inbox or check out my new cookbook Plant Power Bowls. You can also follow me on Instagram, Pinterest, and Facebook!

Kitchari Recipe

★★★★★ 5 from 10 reviews

• Author: Sapana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Yield: 2 servings 1x
• Category: Main Dish, Side Dish
• Method: Stovetop
• Cuisine: Indian

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Description

Kitchari is a traditional Indian dish made with a mix of Basmati rice and moong dal. It’s gentle on the digestive system and contains healing and detoxifying properties. The texture is soft, velvety, and creamy. This traditional recipe is simple, easy to make, and one I grew up eating in my mother’s kitchen.

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Scale 1x2x3x

Ingredients

Kitchari

• 1/2 cup moong dal (split mung beans)
• 1/2 cup Basmati rice
• 4 cups water
• 1 tablespoon avocado oil
• 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

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Instructions

1. Combine the rice and moong dal in a medium bowl. Soak the mixture in water for about 15-20 minutes. Rinse well until the water runs clear and drain.
2. Add oil to a medium pot on medium-low heat. Once the oil starts to warm up, add the cumin seeds and stir for a minute until the seeds start to brown and become fragrant.
3. Add the ginger and ground turmeric. Stir and add the rice and moong dal mixture. 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 water to a boil. When the water comes to a boil, turn the heat down to a gentil simmer. Let the kitchari simmer for about 30 minutes, stirring occasionally, until you get a porridge-like consistency. It should be soft and creamy.
5. Carefully (as it will be hot) taste the kitchari to make sure the rice and dal are fully cooked. If not, you may need to let it cook a little longer.
6. Turn off the heat. Adjust the seasoning, if needed, and stir again. Serve and enjoy.

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Notes

Moong dal (split mung beans washed) can be challenging to find in most grocery stores. Thankfully, you can buy organic moong dal from Amazon here.

Keywords: kitchari, how to make kitchari, indian kitchari, ayurvedic kitchari

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!