If you prefer not to make your own kitchari, we have a pre-mixed delicious Kitchari Packet that includes rice, beans and a packet of spices that you simply toss into a pot and simmer for 30 minutes.
This recipe makes enough to last you for 3 or 4 meals. You can play with the mixture of spices. Many people prefer this recipe when the spices are doubled (or even tripled).
Kitchari Recipe
- 1 cup Split Yellow Mung Beans* (see for ‘weak digestion’ below)
- 1 cup White Basmati Rice
- 1 Tbs Fresh Ginger Root
- 1 tsp each Black Mustard Seeds, and Cumin and Turmeric powder
- ½ tsp each Coriander powder, and fennel and fenugreek seeds
- 3 Cloves
- 3 Bay Leaves
- 7-10 cup Water
- ½ tsp Salt (rock salt is best) or Bragg’s Liquid Aminos.
- 1 small handful Fresh Chopped Cilantro Leaves
It’s important to get SPLIT MUNG DAHL beans because they are easy to digest and due to their cleansing qualities, they pull toxins from the body. They are available at Asian or Indian grocery stores or through LifeSpa. Different spellings include mung and/or dahl. Please note that you do not want the whole mung dahl beans, which are green, or yellow split peas.
- Wash split yellow mung beans (dahl) and rice together until water runs clear.
- Heat a large pot over medium heat and then add all the spices (except the bay leaves) and dry roast for a few minutes. This dry-roasting will enhance the flavor.
- Add dahl and rice and stir again.
- Add water and bay leaves and bring to a boil.
- Boil for 10 minutes.
- Turn heat to low, cover pot and continue to cook until dahl and rice become soft (about 30-40 minutes).
- The cilantro leaves can be added just before serving.
- Add salt or Bragg’s to taste.
* For weak digestion, gas or bloating: Before starting to prepare the kitchari, first parboil the split mung dahl (cover with water and bring to boil), drain, and rinse. Repeat 2-3 times. OR, soak beans overnight and then drain. Cook as directed.
What did you think of this kitchari recipe? Have any tips or tricks to share?
Justine says
I made kitchari last night using the pre-mixed packets, I followed the instructions, however it took longer to cook than instructed and was still watery at the end. I’ve made kitchari in the past, usually it has more of a thick consistency. I have enough meals for today but will be making more tonight for day 2 of the kitchari cleanse, any insights or suggestions for my next round would be greatly appreciated!
LifeSpa Staff says
Hi Justine,
The way Dr. John suggests cooking the kitchari results in a more soupy consistency. If you like it thicker, you can reduce the water a bit.
For a shorter cooking time, you could soak the kitchari before cooking, up to 4 hours.
Best,
LifeSpa Staff
Gina Beeles says
Is it ok to add a pinch of asafoetida (hing) during detox as that is usually called for in most ayurveda khitchari recipes. Is there any ingredient that should be left out for pitta/vata pacifying recipe?
Thank you!
LifeSpa Staff says
Hi Gina,
Adding Hing is fine specially if there is a tendency for gas and bloat.
The rest of the ingredients are also fine. They may stoke digestive fire but in a needed and balanced way.
Be Well,
Dr. John
Steven says
Why not yellow split peas?
Lodie Sheref says
Can Quinoa be used instead of basmati rice?
Chris says
What about the ghee? Isn’t that part of the Kitchari recipe?
LifeSpa Staff says
Hi Chris,
The Ghee is used for oleation therapy during cleanses. If you like, you can choose to add ghee to your kitchari when not cleansing.
Be Well.
Monica says
Hello. Step 3 states to “add dahl and rice and stir again” but there are no prior instructions for dahl explaining how to prepare it exactly. Please elaborate with more specific details/ steps/ ingredient list. (Looking at other sources, dahl is a whole separate recipe).
Thank you!
John Douillard says
Hi Monica,
You can just add the split yellow mung dahl beans and rice to the dry roasted spices and stir them together, then move on to step 4. Dahl (also spelled dal, daal, and dhal) can refer to split bean as in the recipe above or an Indian dish made from various legumes and spices.
I hope that clarifies things.
DAVID says
Dear Dr Douillard,
I have a very similar Kitchari recipe for liver healing that uses pearled barley instead of white
basamati. I just wanted to ask you what the difference is.
Is the pearled barley free from enough husk to make it easy to digest?
Would it still be as grounding as basamati white rice?
Right now I’m trying to eliminate more excess Kapha and Pitta from my body.
Thank You, David