This recipe was adapted from Organic India’s Kitchari Recipe.
- 1 cup uncooked split yellow mung beans (Dahl)
- 1/2 cup uncooked white basmati rice
- 1 Tbsp fresh grated ginger root
- 2 bay leaves
- 1 tsp black mustard seeds
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp fennel seeds
- 1/2 tsp fenugreek seeds
- 9 cups water
- 1/2 tsp himalayan pink salt
- 1 small handful fresh chopped cilantro leaves
- Rinse mung beans until the water runs clear.
- Par boil mung beans: bring them to a boil in 4 cups of water and remove from heat. Allow to rest for 1-4 hrs in the boiled water, then drain and rinse.
- Rinse rice until the water runs clear.
- Heat a large pot on medium heat and add all the spices except the bay leaves. Dry roast for a few minutes, stirring constantly. Dry roasting will enhance the flavor. Keep a close eye on the spices to make sure they do not burn.
- Add mung beans and rice to the spice mixture and stir again.
- Add the remaining 5 cups of water and bay leaves and bring to a boil.
- Boil for 10 minutes.
- Turn heat to low, cover pot, and cook until mung beans and rice become soft, 30 to 40 minutes.
- Add salt to taste.
- Garnish with Cilantro leaves (optional).
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Clean eating
- Method: Stovetop
- Cuisine: India
Keywords: Kitchari Recipe, detox, ayurveda recipe, ayurvedic cleanse, ayurvedic cleansing, mug beans, rice