Indian Kitchari

This recipe should make enough Kitchari for one day's meals.
Course Main Course, Replace Phase


  • sauce pan


  • 1 c. mung dal or bean
  • 1 c. quinoa or basmati rice
  • 1 onion diced
  • 1 stalk celery diced
  • 2 carrots diced
  • 1 Tbsp. ghee
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 stick cinnamon
  • 1 Tbsp. fresh ginger minced
  • 1 Tbsp. turmeric powder or curry powder
  • ¼ tsp. fenugreek powder
  • 3 ½ c. water or vegetable stock
  • salt to taste
  • cauliflower optional
  • chard optional
  • broccoli optional
  • green beans optional
  • zucchini optional
  • peas optional


  • Soak the grains and beans for 3–8 hours. 
  • In a large saucepan on medium heat, sauté the cinnamon, mustard seeds, and cumin seeds in melted ghee. Stir until the spices are mixed and fragrant. 
  • Add the remaining spices, onion, celery, and carrots. Stir frequently, adding water so that the vegetables don’t stick to the pan. Cook for about 5 minutes.
  • Add the grains, beans, and water or veggie stock. This is a good time to add optional vegetables, as well.
  • Bring to a boil and then let simmer, lightly covered, until the grains and beans are cooked (about 20 minutes).
  • Add salt to taste.