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Kitchari is the ultimate ayurvedic comfort and healing dish and so simple to prepare. Kitchari translated means mixture. And that is exactly what it is, a mixture between mung dal (mung beans) and basmati rice flavored with spices and veggies. This one pot this is suitable for all the 3 doshas and easy to adapt for your preferences. The skillful use of the spices and vegetables can produce balancing effects for the three bodily doshas. It has so many good qualities but one of the best is the quick and easy preparation which makes it a popular dish for almost every lifestyle. The mix between mung dal and white basmati rice creates a balancing complete dish and it is a great source of protein and fibers. Kitchari is easy to digest and gives your body and mind strength and vitality. It does support all your tissues, it detoxifies the body and purifies the digestive system.

Time: 40- 50 minutes
Quantity: serves 1-2


  • 70 gramm white Basmati rice
  • 70 gramm mung dal/mung beans (soaked overnight)
  • 2 tbsp coconut oil
  • 370 ml water
  • 1 – 2 bay leaves or curry leaves
  • Pinch of asafetida/hing
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 5 cm of fresh ginger
  • 1 tsp ground turmeric
  • ½ tsp fenugreek powder
  • ¼ tsp black pepper freshly grounded
  • Pinch of salt
  • Fresh coriander (optional)
  • Favorite veggies (squash, kale, spinach, carrots, swiss chard etc.)


  1. Rinse the rice and mung dal beans 3 to 4 times.
  2. Bring 1 tbsp of coconut oil to melt in a heavy bottom pan and sauté the bay or curry leaf with the asafetida. Add the rice, the mung dal beans and water. Let it simmer for about 30 minutes on low heat. After 10-5 minutes (depending on the veggies, evt. after 20 minutes) add your vegetables. Add more water if necessary. The mixture needs so be tender and soft.
  3. Use a second pan for the second mixture. Melt the 2ndtbsp of coconut oil and add the cumin and mustard seeds until they start to pop. Add the fresh ginger and sauté. Add turmeric, fenugreek and grounded pepper and sauté it for a couple of minutes.
  4. Add this spice mixture to the rice/dal mixture. Let it cook for another 5 to 7 minutes. Add some salt and if you like, the fresh coriander.

Et voilà here you have your delicious kitchari.

Bonne appétit! Love,Céline


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