Mung Dal Kitcherie Recipe

Mung dal
Mung dal is the main ingredient in kitcherie. anand purohit/Moment Open/Getty Images
Total Time 50 min
Prep 15 min, Cook 35 min
Yield 2 servings

In ayurveda, a form of alternative medicine that originated in India, one of the most basic meals is kitcherie (also called khichdi, khichadi, or kitchari), a stew made with split mung beans and basmati rice and seasoned with a blend of spices such as cloves, cinnamon bark, cumin, and cardamom pods.

Thought to be easy to digest, kitcherie is eaten as an everyday staple meal and is said to be particularly beneficial during times of stress, illness, or overwork. It's the meal of choice in ayurvedic mono-diets and during cleansing diet programs such as panchakarma.

The spices in kitcherie may vary. Some include cumin, turmeric, and coriander powder to balance all doshas (vata, pitta, and kapha). To balance a particular dosha, specific foods and spices that support that dosha can be included. For example, to balance the kapha dosha, try adding carrots, cauliflower, cabbage, peas, spinach, black pepper, garlic, ginger, cumin, coriander, or turmeric.  To balance the pitta dosha, try cooked broccoli, artichoke, bell pepper, or zucchini. See a list of foods that support and aggravate each dosha. We should note that ayurvedic medicine isn't entirely supported by science, but the recipe is extremely healthful and full of ingredients that reduce inflammation - regardless of its origins, it deserves a place in your repertoire.

The following recipe was created by ayurvedic chef Patti Garland of Bliss Kitchen. Also try her recipes for pitta tea, kapha tea, and vata tea.

Ingredients

  • 1/2 cup yellow mung dal (split, hulled, dry mung beans)
  • 1/2 cup basmati rice
  • 1 1/2 tablespoons ghee (clarified butter)
  • 2 bay leaves
  • 2 small pieces cinnamon bark
  • 2 whole cloves
  • 2 whole cardamom pods
  • 3 cups water
  • 1/4 teaspoon salt

Preparation

1. Rinse the mung dal and basmati rice several times.

2. Heat a saucepan on medium heat and add the ghee. When the ghee has been heated, add the bay leaves, cloves, cardamom pods, and cinnamon bark and stir them until they are thoroughly combined and fragrant.

3. Mix in the basmati rice, mung dal, water, and salt. Heat to high, and boil for five minutes, stirring constantly. Turn down the heat if it begins to burn.

4. Partially cover and cook on medium heat until the mung dal and rice are soft, about 20 to 25 minutes.

5. Remove the hard spices (the cloves, bay leaves, cinnamon bark, and cardamom pods). Serve the dish warm.

This recipe serves two. Store it in the refrigerator, covered, for up to three days. 

Mung dal and ghee (clarified butter) can be purchased at Indian grocery stores or you can make your own homemade ghee using the ghee recipe on the panchakarma page.

Disclaimer: The information contained on this site is intended for educational purposes only and is not a substitute for advice, diagnosis or treatment by a licensed physician. It is not meant to cover all possible precautions, drug interactions, circumstances or adverse effects. You should seek prompt medical care for any health issues and consult your doctor before using alternative medicine or making a change to your regimen.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!

Continue Reading