Kitchari is a combination of rice and yellow mung dal beans is an easily digestive food that have been used  in India for thousands of years to nourish babies and the elderly, the sick, and the healthy during special times of detox, cleansing, and deep spiritual practice.

In a cleanse Kitchari provides nourishment in the form of a complete protein that will keep the blood sugars stable during a cleanse so the body feel safe and is able to get rid out of the toxins and starting burning fats.


-2 cups yellow mung dal beans-1 cup white basmati rice/ quinoa
-2 tablespoons ghee /organic sesame oil/ unrefined coconut oil
-2 teaspoons each black mustard seeds, cumin seeds, turmeric powder and coriander seeds.
-1 teaspoon each cumin powder, fennel seeds, fenugreek seeds , black pepper (cinnamon optional in winter)
-2 green cardamom pods
-1 cloves
-2 bay leaves
2–5 cups of chopped, organic, seasonal vegetables such as zucchini, carrots, celery, kale, and bok choy (avoid nightshades)
-1 cup chopped fresh cilantro for garnish (optional)

-Rinse the mung dal beans and strain them five times, or until the water runs clear. -Heat the ghee or oil in a large pot. Add all the seeds and toast until the mustard seeds pop. Add the bay leaves and powdered spices, and mix together.  Stir in the rice and beans. Add 8 cups of water, cloves, bay leaves, cardamom pods, and chopped vegetables. Bring to a boil and reduce to a simmer. Cook at least one hour, until the beans and rice are soft and the kitchari has a porridge-like consistency. Serve warm with fresh cilantro on top, if desired.



  • Omit the oil or ghee and instead soften the spices by cooking in two inches of water before adding the rice and dal.
  • Use quinoa, millet, or amaranth instead of rice.
  • Add about ½ inch of chopped, fresh ginger to the oil when cooking the spices.
  • Add a pinch of cayenne pepper while cooking.
  • Use half the amount of ghee or oil.
  • Best veggies for a kapha variation are leafy greens, broccoli , cauliflower, asparagus, and celery.


  • Use half the amount of mustard seeds and black pepper, or omit mustard seeds altogether.
  • Replace ghee with coconut oil.
  • Best veggies for a pitta variation are leafy greens, broccoli, cauliflower, asparagus, zucchini, and carrots.


  • Use twice the amount of ghee or oil.
  • Add a pinch of cayenne pepper while cooking.
  • Add about ½ inch of chopped, fresh ginger to the oil when cooking the spices.
  • Use quinoa instead of rice to increase the protein content.
  • Use double the amount of rice.
  • Best veggies for a vata variation are carrots, zucchini, peas, sweet potatoes, and asparagus


  • Use oil rather than ghee.


  • Omit the rice and instead chop half a head of cauliflower in a food processor until it reaches the consistency of rice. Toast the mixture in a pan, in 1 tablespoon of ghee or sesame oil. Add after the mung dal beans have cooked.
  • Use 2 cups less water.

Alternative Grains

  • Use quinoa, amaranth, or millet instead of rice for the base.
  • If you’re new to some of the ingredients in this recipe, ask your local natural grocer to help you locate them. The spices and grains are typically sold in the bulk section and/or prepackaged; the mung dal beans and ghee (clarified butter) can usually be found in the “international foods” aisle.For a mini-detox, eat kitchari or oats porridge  for all of your meals for a 3 days (drinking at least 8 glasses of warm water) —or simply enjoy it as a delicious part of a healthy, whole-foods diet.