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  • Author: Courtney Childers
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


This recipe was adapted from Organic India’s Kitchari Recipe.


Units Scale
  • 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


  1. Rinse mung beans until the water runs clear.
  2.  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.
  3. Rinse rice until the water runs clear.
  4. 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.
  5. Add mung beans and rice to the spice mixture and stir again.
  6. Add the remaining 5 cups of water and bay leaves and bring to a boil.
  7. Boil for 10 minutes.
  8. Turn heat to low, cover pot, and cook until mung beans and rice become soft, 30 to 40 minutes.
  9. Add salt to taste.
  10. Garnish with Cilantro leaves (optional).
  • Prep Time: 20 Minutes
  • Cook Time: 45 Minutes
  • Category: Clean eating
  • Method: Stovetop
  • Cuisine: India