Kitcheree (Kitchari) is a simple Indian recipe consisting of mung beans and rice that is good for the digestive system.
Mung beans and rice is a popular weekend cleansing ayurvedic meal. It may be a cleansing meal, but it is also a delicious.
Kitchari / Kitcheree / Mung Beans and Rice / Dahl or Dal
Indian Kitcheree goes by many names. Dahl or Dal is a general term for dried split pulses (legumes) that do not require pre-soaking.
Kitcheree is also known as Kitchari, Kichari, Moong, or mung beans and rice.
What is Kitchari?
Kitchari (also known as dahl / dal) is a common Ayurvedic recipe for a cleansing diet of mung beans and rice.
The diet consists of eating some version of this easy vegan dish with vegetables for one month for breakfast, lunch, and dinner. Some people "test the water" with a weekend cleansing diet in fall consisting of mung beans and rice.
The traditional way of making kitcheree includes cooking the moong / mung beans and rice together. I like them cooked separate - below is my version.
I find kitcheree more hearty with brown rice, but white basmati rice is more traditional.
This kitchari recipe is vegetarian, vegan, gluten free, healthy, and 100% delicious!
Kitchari Recipe Variations
Kitcheree is good with any spices. Spice ideas for mung beans and rice include coriander, cumin, turmeric, ginger, curry, and garam masala.
Wanna up your veggie game? Add more vegetables to kitchari. Try diced carrots, celery, peppers, or plate kitchari over a bed of raw or cooked arugula, spinach, or kale greens.
Like garnishes? Top this simple and easy Kitchari recipe off with whatever is in your fridge - cilantro, mint, chives, green onions, basil, etc...
Kitchari Troubleshooting
Kitcheree, like most bean dishes, will thicken as it cools and over time.
If it's a bit liquidy you can try to increase the heat to burn off extra liquid (cook it uncovered) or you can just wait for it too cool and thicken.
Add more water or broth if a thinner consistency is desired for the mung beans.
Want more Ayurvedic recipes? Check out all my Ayurvedic Inspired recipes.
Kitcheree / Mung Beans and Rice / Kitchari Recipe FAQS:
Mung Beans and Rice, Kitchari, Dahl, Dal, Lentils and Rice, Legumes and Rice, Khichdi, Khichri
Any and all mung beans are good for this Kitcheree recipe. Split and sprouted will cook the fastest. When in doubt, just peek at the package instructions for length of time cooking. Whole mung beans may require a little more liquid to cook because of the longer cooking time.
Yes. Mostly, follow the package instructions. Having said that, packages generally recommend soaking and/or sorting or rinsing. Split or sprouted mung beans will cook the fastest and require the least amount of soaking before cooking. Whole mung beans can also be soaked before cooking but you can always just cook the whole mung beans little longer.
Yup! Ghee (clarified butter) may even be more traditional for Kitcheree. Basically, just use any fat/oil to cook the ingredients in. A little fat is good for us and it makes the turmeric more bioavailable as an anti-inflammatory for our bodies.
Kitcheree (Kitchari or Mung Beans and Rice)
EatSimpleFood.com
Kitcheree (Kitchari) is a simple Indian recipe consisting of mung beans and rice that is good for the digestive system. Mung beans and rice is an Ayurvedic cleansing diet consisting of eating some version of this easy vegan dish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian / Ayurvedic
- Diet: Gluten Free
Ingredients
Ingredient List Mung Beans:
- 2 Tbsp toasted sesame oil
- 1 cup onions, diced
- 1 tablespoon garlic, minced
- 1 ½ tablespoon ginger, minced
- 1 teaspoon ground cumin
- 2 tsp ground turmeric
- ¼ teaspoon ground black pepper
- 1 ½ teaspoon salt
- 1 ½ cups split, whole, or sprouted mung beans
- 4 cups water or broth
- 4 ounces fresh spinach
- 2 tablespoon fresh lemon juice
- red pepper flakes - optional for spice
Ingredient List Rice:
- 1 ½ cups of brown basmati rice
- 3 cups of water
- 1 tablespoon coconut oil
- ¼ teaspoon salt
Instructions
For the Mung Beans:
- Bring a medium pot to medium high heat and add the oil.
- When hot, add onions and cook ~ 4-5 minutes or until translucent (reduce heat if necessary).
- Add garlic and ginger and cook ~ 1-2 minutes or until fragrant.
- Stir in cumin, turmeric, black pepper, and salt and cook 1-2 minutes (stirring) or until fragrant.
- Add spinach and mung beans and water or broth and cook ~ 30-35 minutes (or according to package instructions) or until beans are tender.
- Remove from heat and add lemon juice.
For the Rice:
- Combine all rice ingredients in a medium size pot. Bring to a boil on the stovetop, reduce heat, and simmer covered ~ 45 minutes or until rice is tender (or cook rice according to package instructions).
- Top rice with kitcheree.
- Add salt to taste and top with red chili flakes to spice it up. Happy Eating! Beckie
Notes
- This can all be made in one pot if you prefer. Proportions stay the same.
- Add more water or broth if a thinner consistency is desired for the mung beans.
- Throw in any vegetable or spice you have, it will still be good!
- If you like this recipe you will probably like Coconut Red Lentils & Rice.
- Like garnishes? Top it off with whatever is in your fridge - cilantro, mint, chives, green onions, basil, etc...
- Kitcheree, like most bean dishes, will thicken as it cools and over time. If it's a bit liquidy you can try to increase the heat to burn off extra liquid or you can just wait for it too cool and thicken.
Things In My Kitchen:
- Organic Mung Beans - You may also be able to find these at your local grocery store.
- Kitcheree Spice Mix - Don't want to mess with the spices? Buy this spices in a pre-mixed packet.
As an Amazon Associate I earn from qualifying purchases.
You May Also Like
If you like this Mung Bean and Rice Kitcheree recipe, you will probably also like these Ayurvedic recipes ranging from coconut red lentils to Jamu drink.
Serving Suggestion
Serve this delicious and nourishing kitcheree recipe with one of these complementary healthy dishes:
This is absolutely delicious. I make it often and have used both whole and split mung beans - I prefer the split. So easy and wonderful flavor.
Beans are so underrated in so many ways - thanks for the note Chris!
I decided to make a simple Kitchree recipe and chose yours as it came the closest to what I was looking for. It was wonderful with just the right amount and balance of spices. I did add a small green chili (seeded), and after pre-cooking the dal, and frying the onion, garlic, spices, I cooked everything together in one pot using white basmati rice. I just couldn't stop eating.
I love this recipe. Thank you for leaving the comment Farouk and for telling me how you modified it and that you added the small green chili to it!