Simple Kitchari
Prep time
Cook time
Total time
Serves: 4-6 servings
  • ¼ cup split mung beans (these can be found at most natural food stores or online. They can also be found whole rather than split, you can use these but be sure to increase your cooking time to break them down fully)
  • ½ cup organic basmati rice
  • 1 3x2 inch strip of kombu, cut into small pieces
  • 6-8 cups of filtered water
  • 3-4 cups fresh, organic and seasonal veggies (use at least one green veggie such as spinach or kale and one orange or root vegetable such as carrot, sweet potato or squash)
  • 1-2 Tbsp of CCF blend (made by grinding equal parts of cumin, coriander and fennel seed or by mixing the pre-ground spices)
  • ⅛ tsp asafoetida
  • ½ - 1 tsp turmeric powder
  • 1 Tbsp chopped fresh ginger root
  • ¼ - ½ cup shredded coconut
  • 1 cup loosely packed chopped, fresh organic cilantro
  • 2-3 Tbsp ghee (Vegans can use coconut oil in the warmer months or sesame oil in the cooler months use less ghee if you have kapha imbalance, lots of accumulation, or excess weight).
  • 1 tsp rock salt
  1. Rinse the rice and split mung beans (I don’t really measure I just do a 2:1 ratio of rice to beans) then put them in a pressure cooker with the kombu and water enough to cover by at least an inch or 2 (about 3 cups of water depending on your pot).
  2. Boil until soft, 10-15 minutes (longer if not using pressure cooker). Chop veggies and cilantro and grind spices (if using whole spices) as the rice and beans cook.
  3. Add the veggies (keep kale or quick-cooking veggies out for now), add 2 more cups of water and cover. Cook 3-5 minutes or so until the water boils veggies are starting to soften. Add more water and adjust temperature as needed.
  4. Once veggies start to soften, add the diced ginger, coconut and spices (cumin, coriander, fennel, asafoetida and turmeric).  When making a warming kitchari in the fall or winter I’ll add a little black pepper and a dash of cinnamon too, maybe some raisins.
  5. Add the kale, spinach or other quick- cooking veggies and the fresh cilantro. Stir.
  6. Then add ghee and rock salt.
  7. Turn off heat, and serve with fresh cilantro and coconut garnish and a wedge of lime if you like.
Recipe by Krissy Leonard at