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This Cleansing Ayurvedic Porridge helps to heal your gut and improves digestion.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Indian
Keyword: ayurvedic, kitchari, kitchari porridge
Servings: 8 servings
Author: Mary's Nest


  • Medium-sized saucepan or soup pot


  • 1 cup Split yellow mung dahl beans
  • 1 cup White rice, preferably Basmati Easy to digest whole grains can be substituted, such as quinoa or millet, but both should be soaked overnight and drained before adding to the recipe.
  • 3 tbsp. Ghee, clarified butter Butter or coconut oil can be substituted.
  • 1/2 tsp. Cumin seeds An additional 1/4 tsp. of cumin powder can be used if cumin seeds are not available.
  • 1/2 tsp. Whole mustard seeds, brown or yellow
  • 1/2 tsp. Turmeric powder
  • 1/2 tsp. Coriander powder
  • 1/2 tsp. Cumin powder
  • 1 tbsp. Ginger, freshly grated Ground powdered ginger can be substituted. Start with a 1/2 teaspoon and increase to taste.
  • 8 cups Water If you want a thicker Kitchari, reduce the water to 6 cups. If you want a more soupy Kitchari, increase the water to 10 cups.
  • 1/2 tsp. Fine ground sea salt Or add more to taste.
  • 1 bunch Fresh cilantro Flat-leaf Italian parsley can be substituted.


  • Rinse the split yellow mung dahl and rice in a mesh strainer until the water runs clear. Set aside.
  • Add the ghee to a medium-sized saucepan that's placed on a burner set to medium heat. Once the ghee has melted, add the cumin seeds and toast lightly for one minute.
  • Add the mustard seeds, mix well, and continue to toast lightly for one minute.
  • Add all the powdered spices, mix well, and cook for 1-2 minutes until fragrant. (If using powdered ginger, also add it at this time.)
  • Add the fresh ginger and mix well and cook for 1-2 minutes.
  • Remove from the heat and add the dahl and the rice and toss well with the ghee spice mixture until fully coated.
  • Return the saucepan to the burner and add the water. Stir well and bring the mixture up to a boil.
  • Once the mixture comes up to a boil, immediately cover the saucepan and turn the heat down to low.
  • Cook the mixture for 30 minutes or longer until the dahl and rice are very tender. Check the mixture periodically during the cooking time and stir it occasionally to make sure that it is not sticking to the bottom of the saucepan.
  • Once the mixture has finished cooking, remove it from the heat, add in the salt, and stir well. Add additional salt to taste.
  • Transfer portions to warm bowls and top with cilantro or flat-leaf Italian parsley. Serve immediately.
  • Kitchari will stay fresh when stored in the refrigerator for 3-4 days. To reheat, transfer a portion to a saucepan and warm it thoroughly. You may add additional water if needed.
  • Kitchari may also be frozen in a freezer-safe container or freezer bag for up to 2 months. To reheat, allow the Kitchari to defrost in the refrigerator, then transfer it to a saucepan and warm it thoroughly. You may add additional water if needed.



This recipe is a very basic version of Kitchari.  You can increase the amount of spices used or add additional spices, including fennel and cardamon.
Find this recipe and video at https://marysnest.com/how-to-make-kitchari/
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