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a close up of a bowl of aryuvedic khichdi

Ayurvedic Kitchari

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Indian
  • Diet: Vegan


This Ayurvedic Kitchari is easy to digest and perfect for a simple, healthy meal!


  • 1/2 cup split mung beans (called moong dal
  • 1/2 cup basmati rice
  • 1 tbsp coconut oil (can sub ghee for traditional)
  • 1 1-inch cube ginger, finely chopped
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp black pepper
  • 1 tsp salt sea salt 
  • 1/4 tsp ground turmeric
  • 1 bay leaf 
  • 4 1/2 cups water


  1. Soak the split mung beans and basmati rice in a bowl of water for 15-20 minutes. Then rinse in a strainer until the water runs clear. (This helps make them easier to digest.) 
  2. Heat the coconut oil in a pot on medium heat, then add the ginger, cumin seeds, mustard seeds, pepper, salt, turmeric and bay leaf and gently toast for 1-2 minutes until fragrant 
  3. Add the split mung beans, basmati rice and water to the pot and bring to a boil, then cover and let simmer for 25-35 minutes. (If the mixture soaks up all your water and you prefer a slight thinner texture, add a bit more) 


Don’t skip out on soaking the split mung beans and rice for best results! This really helps to make these easier to digest.

Be careful not to toast your spices on too high heat, you don’t want them to burn-just to get lightly toasted and fragrant.

If your Kitchari is looking very thick, you can simply add more water and mix through.

Always taste and adjust seasoning with salt at the end if needed.


  • Serving Size: 1/4 of recipe
  • Calories: 220
  • Fat: 4g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 9g

Keywords: kitchari recipe, Khichdi recipe, aryuvedic vegetarian recipe