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Updated: May 14, 2020

Kitchari is a famous one-pot wonder that combines rice and mung beans. Its best known in Ayurvedic tradition as a cleansing and complete protein meal, very easy to digest, and super easy to make! Taking 3-7 days of exclusively eating this dish gives the digestive organs a serious break since it is very easy to assimilate and break down. Many people experience that having a mono-diet is way easier than a juice cleanse.

Our digestion is at the core of human health, so giving our digestive system a break will promote overall wellbeing and self-healing. Taking out processed foods, alcohol, caffeine, and common allergens for a few days, will allow the body to naturally clean itself! During the detox phase we will be following a mono-diet for four days, this type of cleanse calms the mind and kindles the digestive fire without weakening the body.


  • 1 cup white basmati rice

  • 1⁄2 cup yellow mung dal

  • 2 tablespoons ghee or coconut oil.

  • Spices (or 1 tablespoon kitchari spice mix)

  • 1⁄4 teaspoon mustard seeds

  • 1⁄2 teaspoon cumin seeds

  • 1⁄2 teaspoon turmeric powder

  • 11⁄2 teaspoons coriander powder

  • 1⁄2 teaspoon fennel powder

  • 1 pinch hing (asafoetida)

  • 1 teaspoon fresh grated ginger

  • 1 teaspoon natural mineral salt

  • 6 cups water

  • 2 cups easily digestible vegetables (such as asparagus,

  • carrots, celery, green beans, summer squash, sweet potato, winter squash, or zucchini)


  • If possible, soak the rice and pulses together overnight, or for 8-12 hours. Drain and rinse very well.

  • Melt the oil in a large stockpot. Add the cumin and mustard seed and fry until mustard seeds start to pop. Add the remaining spices, then add ginger and few splashes of water. Fry for a couple minutes until fragrant.

  • Add the veggies basmati rice, mung beans, salt, and water. Bring to a boil, reduce to simmer and cook for about 45 minutes, until the rice and beans are soft. Add more water for a stew-y consistency, or if the pot becomes dry while cooking.

  • Serve it hot, garnished with cilantro/ coriander and a squeeze of fresh lemon juice

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