Yellow mung beans

Kitchari Recipe


Kitchari, which means “food of the gods,” is a fragrant, golden-colored porridge made of basmati rice, mung beans and spices. It’s a traditional Ayurvedic dish often used for cleansing because it’s easy to digest. This recipe makes a large batch so you may want to cut it in half if you aren’t feeding a crowd. Ayurveda frowns on leftovers.

*Hulled and split mung beans, which are yellow, or unhulled whole mung beans, which are green, can be used. If using whole mung beans, soaking the beans overnight prior to cooking will reduce the cooking time and aid in digestion. Split mung beans don’t need to be soaked.



  • 1. If using whole mung beans, soak overnight. Rinse rice and set aside.
  • 2. 

Heat ghee, ginger, cumin seeds, mustard seeds and fennel seeds in a large pot over medium heat until the seeds are fragrant and beginning to pop.
  • 3. Add the rice, turmeric, and cinnamon. Stir to coat.
  • 4. Add the mung beans, raisins, and water and bring to a boil. Reduce heat and simmer about 20 minutes.
  • 5. Add veggies to pot, return to simmer. Additional cooking time will be determined by your choice of veggies. Stick with veggies that will cook fairly quickly.
  • 6. Simmer until beans are soft and rice and veggies are cooked, another 5-10 minutes. Stir in salt. Serve hot and garnish with chopped cilantro.