Always vegetarian, often vegan

Kitchari, Ayurvedic superfood

Kitchari, the most famous recipe from Ayurvedic cuisine. It is actually always delicious but we make it especially when we want to give our tummies a rest for a few days. A very easily digestible curry. The base of kitcheri is mungdal and basmati rice. Mungdal are split yellow beans. We then added all kinds of vegetables. You can vary in this.

Kitchari, the most famous Ayurvedic recipe

The most famous recipe from Ayurveda. Suitable for when you want to give your tummy a few days' rest but, above all, incredibly delicious. You can eat it as a rice dish or, by adding broth more like a soup. Very tasty either way.
Voorbereiding 15 minutes
Bereiding 45 minutes
Weektijd 12 hours
Totale tijd 13 hours
Course: Mains
Cuisine: India
Keyword: basmati rice, India, mung dal
Porties: 4


  • 250 g basmatirice
  • 125 g mung beans (soak for 12 hours)
  • 1 teaspoon mustard seeds
  • 1 bay leave
  • 1 teaspoon grated fresh gingerroot
  • 1 teaspoon cuminseeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon black pepper
  • 2 carrots
  • 250 g broccoli, boniato or some other vegetable
  • 1 garlic
  • 3 tablespoons ghee
  • 1 handfull fresh coriander
  • 1 litre of water


  • Heat the ghee or vegetable margarine in a thick-bottomed pan.
  • Add all the spices now. Put the lid on the pan, otherwise the mustard seeds will fly in all directions.
  • Now add the basmati rice and mung beans. Stir well so that the spices are well mixed through the rice and beans.
  • Now add the water and bring to the boil. Now let the pan simmer gently for 30 minutes until the rice and beans are fully cooked. Keep an eye that the rice does not boil dry, then add water.
  • Now add the diced vegetables and cook these too until tender.
  • Serve and garnish with a few leaves of fresh coriander.
Heb je dit recept geprobeerd?Tag @helencooksandhelenbakes of tag #helencooksandhelenbakes