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5 from 1 vote


Servings: 6
Author: Stephanie Morish


  • 1 cup split yellow mung dal beans
  • 1 cup brown or white basmati rice
  • 1 ½ teaspoon coriander seeds
  • 1 ½ teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 ½ teaspoon grass-fed ghee
  • 1 ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 4 cardamom pods
  • 2 bay leaves
  • ½ stick of cinnamon
  • 1 tablespoon minced fresh ginger root
  • 6 cups water
  • 2 cups of vegetables of your choice asparagus, broccoli, green beans, zucchini, celery, carrots, etc.
  • 1 teaspoon Celtic sea salt
  • Cilantro leaves for serving


  • Soak the split yellow mung dahl beans overnight (or for at least 4 hours) in water. Drain and rinse before cooking.
  • Wash the rice until the water runs clear.
  • Toast the fennel, coriander and cumin seeds in a small skillet over medium-low heat. When they begin to pop, transfer them to a mortar and pestle or clean coffee grinder, and grind them into powder.
  • In a large pot over medium-high heat, melt the ghee. Add the ground spices, turmeric and cumin. Stir into a paste.
  • Add the split mung yellow dal and rice to the pot. Stir and toast for 1-2 minutes.
  • Tie the cardamom pods, bay leaves, and cinnamon stick in a small piece of cheesecloth so they're easy to remove. Place them in the pot, then add the ginger and water and stir.
  • Cover the pot and bring to a boil, then reduce to a simmer for about 30 minutes, or until the beans are tender. Stir in the vegetables and salt.
  • Continue to simmer until the vegetables are cooked, the water is absorbed and the kitchari is tender and porridge-like. Serve warm with a generous helping of cilantro leaves.
  • When reheating for each meal, I like to add a splash of water to loosen up the kitchari.