Cooling Kitchari

Category: Main Dish, Soup & Salad, Vegetarian

Total Time: 45 mins


  • 1 cup basmati rice (washed and soaked)
  • 1 cup whole green mung beans (washed and soaked)
  • 1 1/2 cups fresh green beans (chopped)
  • 2 carrots, peeled and chopped
  • 1 small zucchini (diced)
  • 2 tbsp ghee or olive oil
  • 1/2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp fresh ginger (finely chopped or grated)
  • 1 tsp sea salt
  • 1 tbsp coriander powder
  • 1 tsp turmeric
  • 6 cups water or vegetable broth


  1. Soak mung beans and rice for 6 hours or overnight. Strain them from the water
  2. Wash carrots, and cut in your favorite way
  3. In a saucepan, warm the ghee or oil over medium heat.
  4. Add the fennel seeds, cumin seeds, and ginger, and sauté for one to two minutes
  5. Add rice and mung beans and sauté for 1 minute
  6. Then add the carrots, green beans and zucchini.
  7. Stir for another 3 minutes
  8. Then add 6 cups of water and bring to a boil
  9. Once the kitchari has come to a boil, add the salt, coriander, turmeric, and reduce heat to medium-low
  10. Cover with the lid slightly tilted to let the steam out and cook until everything is tender (approx. 30 minutes).
  11. If you need to add more water to prevent scorching, please do so
  12. The consistency should be that of a stick stew.
  13. Garnish with fresh cilantro and add salt to taste.