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Kitchari Recipe

Dolores’s Kitchari (Khichari) Recipe

1 cups – Basmati Rice

2 cups – Mung Dhal

6 – 8 cups of Water

Ghee or olive oil for cooking the spices

Spice Mix #1              


Fennel Seed – toast in ghee or oil

Cumin Seed – toast in ghee or oil


Cinnamon – a pinch

Salt to taste

Vegetables – about 1 cup

Cut vegetables into small bite size pieces. For leafy vegetables, slice into bite size pieces.

  1. Place rice and dhal together and rinse several times. Drain and reserve.
  2. Over medium heat (in the pan that you are going to cook the rice/dhal) add ghee or oil. Add cumin and fennel seeds (if using). Toast.
  3. Add rice and dhal and stir.
  4. Add other spices. Mix in gently. Add chopped vegetables. Stir.
  5. Add water and bring to boil over high heat, stirring occasionally. Cover and lower heat, cooking until tender. About 30 minutes depending on if you use split mung beans or whole mung beans.
  6. You want the Khichari to be like a stew – thick, but pourable.

Note: You may need to add more water, depending on how much the mung beans and rice absorb.   Tastes vary. Some people like it a little thinner, some a little thicker

Andrew’s Kitchari Recipe

Khichari for lunch or dinner.

Use organic ingredients as far as possible.

¼ cup of Basmati Rice

½ cup of mung Dhal (split mung beans)

OR you can use whole mung beans if you prefer to (you will need to soak them beforehand, unless you are using a pressure cooker, which is very fast).

You can occasionally substitute other kinds of lentils for variety, if you prefer – but mung is the main basis, and is an excellent protein.

1-2 teaspoons of ghee or olive oil

2-3 cups of water

Salt to your taste (don’t overdo the salt!)


Cumin (whole seeds), Cilantro (Coriander), Cardamom, Cinnamon, Turmeric, Nutmeg (small amounts) are all supportive, but you can add your favorite spices or spice mix, as well as these.


Vegetables that you like. Chop them up. (Try to use seasonal vegetables, fresh & organic if possible).

Especially good for this gut healing process are:

Cauliflower, Cabbage, Carrots, Fennel, Okra, Asparagus, Green beans, Green peas, Brussels sprouts, Broccoli, Kale, Bok choy, Celery, Garlic. Leafy greens such as Arugula, Chard, Spinach, Parsley.


Raw nuts and/or raw seeds (preferably soaked and ground up) can be added at the end of the cooking – chop the nuts up.

Good examples are:

Nuts: Almonds, Walnuts, Cashews, Pine nuts, Macadamia nuts.

Seeds: Pumpkin seeds, Sunflower seeds, Chia seeds, Ground flaxseed.


If you already know your Ayurveda body type or have taken the free gut/brain quiz then you can tailor your choices according to your type or nature.

We suggest you take the YOUR HEALTHY GUT, which is an online course, offered by Maharishi University of Management.