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Kitchari – Your Detox breakfast, lunch or dinner

Updated: Mar 29, 2023

Kitchari has many advantages: first of all, its realization is simple and fast (10 'of preparation and about 30 to 40 of cooking while you can go about your business). It is an Ayurvedic favorite because it is light and easy to digest and restores the digestive fire (Agni). It is helpful in treating the 3 doshas and is an alternative to your traditional breakfast to ensure you get a good start to the day (meaning, slow releasing sugars which will help you have energy and avoid snacking).

Because Kitchari is adapted to the tastes of the 3 doshas, we call it Satvic food. It's basically the food that won't hurt you regardless of your build.

Mung Beans can be chosen whole greens, or split greens, or split white and basmati rice can be substituted for barley or short-grain brown rice. Make sure to soak grains and beans for 8 hours (the night before) which will make them digestible (very important for Vata individuals especially).

(Note on soaking grains: the mung bean is round hard and green when you buy it. In this case, the beans should be soaked - if on the other hand you find split mung beans (white), they will be yellow in appearance and will be easier to digest. The split grains have lost their hard shell and are therefore easier to cook and digest).

As for the Veggies, use the ones you have in the fridge: green beans, asparagus, carrots, peas, potatoes, cabbage, kale, onion, spinach, etc. Help yourself to leftovers!

Herbs and spices: Cumin, cilantro, fennel, and fenugreek are all digestion aids. You can add a bay leaf, salt and / or the juice of a lime to taste.


  • 1 cup white basmati rice

  • 1/2 cup split mung beans

  • 4 cups water

  • 1 tablespoon ghee or coconut oil

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cardamom

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1-2 cups chopped vegetables (carrots, courgettes, sweet potato, etc.)

  • 1/4 cup chopped fresh coriander

  • 2 tablespoons freshly squeezed lemon juice


  1. Rinse the rice and mung beans together until the water runs clear. Soak the rice and mung beans in 4 cups of water for at least 30 minutes or up to 4 hours.

  2. In a large pot, heat the ghee or coconut oil over medium heat. Add the cumin, coriander, and mustard seeds and sauté until fragrant, about 1-2 minutes.

  3. Add the turmeric, cinnamon, cardamom, ginger, and salt to the pot and stir to combine.

  4. Drain the soaking water from the rice and mung beans and add them to the pot. Stir to coat the grains with the spice mixture.

  5. Add the chopped vegetables to the pot and stir to combine.

  6. Pour in 4 cups of water and bring the mixture to a boil. Reduce the heat to low and let the kitchari simmer, covered, for about 25-30 minutes or until the rice and mung beans are fully cooked and the vegetables are tender.

  7. Remove the pot from the heat and stir in the chopped coriander and lemon juice.

  8. Serve hot and enjoy!

The final consistency of the dish is similar to a thick porridge and is eaten hot / warm

Bon Appetit !


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