Kitchari (Mung Beans & Rice)

Category: Main Dish, Vegetarian

Total Time: 40 mins

Servings: 4


  • 8+ cups water
  • 2 cups whole mung beans (soaked in water for at least 6 hours and up to 24 hours)
  • 1 medium onion, diced
  • 4 cloves garlic, finely chopped
  • 1-2 inches fresh ginger, peeled and finely chopped
  • 3 tbsp ghee or olive oil
  • 1 tbsp turmeric
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tsp black pepper
  • 1 lb spinach or leafy green of choice
  • fresh cilantro, to garnish (optional)


  1. Strain and rinse your soaked mung beans and set aside. The mung beans should have doubled in size while soaking.
  2. Heat a large pot over medium heat. Add ghee (or olive oil), turmeric, coriander and black pepper and stir to create a sauce. Add onions, garlic and ginger and stir. Let cook 3 – 5 minutes, until onions are soft.
  3. Add 8 cups of water and mung beans. Cover and bring to a boil. Once the water reaches a boil, remove lid and reduce heat. Simmer mung beans approximately 30 – 45 minutes, until tender. Add more water along the way, if needed. Mung beans should be soupy in texture.
  4. Add spinach or kale to the pot 15 minutes before beans are done.