Kitchari Recipe by Vibrant Ayurveda Wellness Centre

Kitchari recipe



  • 1 teaspoon ghee
  • 1 teaspoons cumin seeds
  • 1 teaspoon fenugreek seeds
  • 1/4 teaspoon tumeric powder, or 1 tablespoon of fresh grated turmeric
  • 1/2 teaspoon ajwain seeds
  • 1 clove garlic – crushed or grated finely
  • ½ onion – diced finely
  • **Note – instead of garlic and onion, substitute ½ teaspoon asafoetida
  • ½ centimetre piece of ginger – finely grated
  • ¼ cup moong dal
  • ¼ cups rice
  • 3-6 cups water
  • Salt to taste


  • Heat ghee in frypan.
  • Saute the fenugreek first, then the cumin and then the ajwain seeds until beginning to brown.
  • Add the onion and fry for a minute or two followed by garlic, or add the asafoetida.
  • Add turmeric and ginger and continue to fry
  • Add the dhal and rice and fry for a few more minutes
  • Add the water and salt
  • Bring to the boil then turn down to simmer
  • Simmer gently until the rice and dhal are completely cooked – the dal and rice will break up completely making a thick soup-like consistency.


  • 3 cups water will yield a thicker kitchari while six cups water will yield the consistency of thin porridge.
  • You can add a variety of chopped vegetables when the rice and bean seeds are nearly broken up. Vegetables create a more balanced meal.
  • Rice can be replaced with quinoa, buckwheat, pumpkin or sweet-potato and moong dhal can be replaced with red lentils, or other soaked beans and pulses.
  • You can also vary spices according to your taste.