Thai Kitchari

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


  • sauce pan
  • blender


  • 1 c. mung dal or mung bean
  • 1 c. quinoa or basmati rice
  • 3 ½ c. water or vegetable stock
  • 1 onion diced
  • 1 stalk celery diced
  • 2 carrots diced
  • ¼ c. dried coconut
  • ¼ c. fresh ginger minced
  • 1 handful cilantro or thai basil
  • 1 lime juiced
  • pinch cayenne pepper
  • salt to taste
  • 1 Tbsp. sesame oil
  • green beans optional
  • bok choy optional
  • broccoli optional
  • asparagus optional
  • cabbage optional


  • Soak the grains and beans for 3–8 hours.
  • In a large saucepan on medium heat, sauté the onion, celery, and carrots, stirring frequently and adding water so the vegetables don’t stick to the pan. Cook for about 5 minutes.  
  • In a blender, combine the ginger, coconut, cilantro or thai basil, lime juice, and ½ cup water. Blend until liquefied.
  • Add this mixture to the grains, beans, blended items, 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 sesame oil and salt to taste.