ayurvedic kitchari recipe
Ayurvedic Kitchari

The thought of eating the same Ayurvedic kitchari for days might sound intensely boring to you. But if you struggle with digestion issues, as I have for many years, the idea of a mono diet might be appealing. Think of it as a three-day reprieve from worrying about everything you are putting in your mouth, and a much needed break for your digestive system too. This is the whole point of a 3-day Ayurvedic Kitchari cleanse.

Kitchari, the main dish in the three-day cleanse diet, is perfectly balanced with gut-soothing spices and easy-to-digest legumes and rice. It's designed to reset your digestion by allowing it to rest from the usual menagerie of food you are supplying it on a regular basis.

Whether you are having this dish for a quick single meal reset or three times a day, it is a nice way to give a little love to your digestive systems and say thank you for all its hard work.

If you want to try the three-day cleanse I did, you can find the details right here



PS. Peel your ginger easily with our ginger peeling kitchen hack

Course: Main Course
Cuisine: Indian
Keyword: ayurvedic, kitchari
Author: Recipe by Meg
Ayurvedic Kitchari
  • 1 cup uncooked split mung beans
  • 1/2 cup uncooked white basmati rice
  • 1 tablespoon coconut oil (or sesame oil)
  • 1 tablespoon fresh grated ginger* (or 1 teaspoon dried ginger)
  • 1 tablespoon black mustard seeds
  • 1 tablespoon ground cumin
  • 1 tablespoon ground turmeric
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon fennel seeds (optional)
  • 1/2 teaspoon fenugreek seeds (optional)
  • 6 cups water
  • 2 bay leaves
  • 1/2 teaspoon salt (rock salt or pink Himalayan salt preferred)
Garnishes (optional)
  • 1 small handful cilantro, chopped
  • Sliced avocado
  • Drizzle of sesame oil
  • 1 cup steamed vegetables
  1. Rinse the rice and mung beans in a colander until the water runs clear. Place in a bowl, cover with water and let soak for 2-8 hours (this step is optional but it will make the Ayurvedic kitchari even easier to digest). After soaking, drain and rinse the rice and beans again.

  2. In a heavy sauce pot, heat the coconut oil over medium-low heat. Add all of the spices except the bay leaves and sauté in the oil until fragrant, about 3 minutes.

  3. Add the mung beans and rice and stir to combine.

  4. Add the water, bay leaves and salt, and bring to a boil. Reduce heat and simmer, covered,  for 30-40 minutes, or until the rice is very soft and the consistency is closer to a stew than a soup. You can add a little water if it is too thick for your taste.

  5. The kitchari is ready to serve, although you may wish to add the optional garnishes (see above).

Recipe Notes

* Don't know how to peel ginger? Check out our simple ginger peeling kitchen hack to learn now.