Kitchari Recipe

Also spelled KHICHADI


Recently I’ve had quite a few questions about Ayurveda, the best foods to eat for the Doshas, and what to eat that is cleansing, healing, anti-inflammatory.

This simple Indian comfort food has been prepared for thousands of years. It is often used for Ayurvedic cleansing & detoxifying programs. It is easy to digest and nourishes the entire system while enhancing the body’s digestive fire. It’s healing properties make it the meal of choice for the sick, and it’s perfect for anyone looking for a burst of health & nutrition in a bowl.


Kitchari (Khichadi)

Ready in 30 minutes

Servings: 1-3


  • ¼ cup basmati rice
  • ½ cup split mung beans (use organic)
  • 2½ cups water
  • 2 teaspoons Ghee (or substitute olive oil)
  • 1½ teaspoons curry powder
  • ½ teaspoon Himmalayan salt
  • 3-4 stems & leaves of fresh cilantro, finely chopped.
  • 1 Tablespoon raw, unsalted seeds of your choice
  • 2 Tablespoons chopped raw nuts of your choice
  • 1 cup of finely chopped vegetables (from cleansing list)


  1. Rinse the Rice & Beans
  2. Combine in a Medium Pot the Water, Rice & Beans & bring to a boil. Reduce the heat to simmer and add the curry powder, ghee and salt. Continue cooking until the water is absorbed, about 20-30 minutes. At the end of cooking, add the chopped cilantro & vegetables so they are lightly cooked or steamed. Stir in the seeds and nuts and serve hot.

To cook in a Rice Cooker:  Combine water, rice, beans, curry powder, ghee & salt in the rice cooker. Use the setting for white rice. Near the end of the cooking cycle add the vegetable  so they are lightly cooked. When the cycle is finished stir in nuts and seeds. For those of you who are not familiar with the Rice Cooker, I’ve included a link to the one I use below. 

Cleansing Vegetables:

Add any of these to your Kitchadi during the last 5 to 10 minutes of cooking time: asparagus, artichoke, broccoli, Brussels sprouts, bok choy, cauliflower, cabbage, carrots, celery, fennel, garlic, green beans, green peas, kale, mushrooms, okra, onions, radishes, scallions,  


If you are not familiar with Ghee, it is clarified butter. You can clarify butter yourself, or you can purchase Ghee in most grocery stores. It is generally found in the International section.

If you don’t like the taste of curry powder, you can substitute 1/2 teaspoon each ground turmeric, cumin & coriander, and black pepper. 

This recipe calls for organic split mung beans, which are sometimes not easy to find. I’ve included a link to the ones I ordered from Amazon, as well as the organic curry I am using in my Khichadi.


Nutritional Information Whole Recipe

⅓ Recipe

3 Servings

Calories 651 217
Fat 15.2 5.0
Carbohydrates 102 34
Fiber 16.4 5.5
Protein 27 9

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