Kitchari with organic vegetables

Kitchari with organic vegetables


  • 1 cup basmati rice
  • 1⁄2 cup mung dal
  • 2 tbsp ghee (if you don't have ghee, use butter)
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1/8 tsp hing (asafoetida) - optional
  • 1 tsp coriander seeds
  • 1 tsp black pepper corns
  • 1 bay leaf
  • 1 tsp turmeric
  • 3/4 tsp salt
  • 1/2 tsp cumin
  • 1 tbsp fresh ginger, grated
  • 6 cups water
  • 1 – 2 cups chopped vegetables (optional)


Wash rice and mung dal and soak overnight. Drain soak water.

In a medium saucepan warm the ghee. Add the spices, except for the fresh ginger, and sauté for one to two minutes. Add rice and mung beans and sauté for another couple of minutes. Then add 6 cups of water and your grated ginger and bring to a boil. Once the kitchari has come to a boil reduce the heat to medium-low. Cover and cook until it is tender (approx. 30-45 minutes). If you are adding vegetables to your kitchari, add the longer cooking vegetables such as carrots and beets halfway through the cooking. Add the vegetables that cook faster such as leafy greens near the end. Add more water if needed. Typically, kitchari is the consistency of a vegetable stew as opposed to a broth. Garnish with fresh cilantro and add salt to taste (optional).

Makes 4 servings