Mexican Kitchari

This recipe is balancing to all doshas.


  • large cooking pot


  • 1 c. mung dal or bean
  • 1 c. basmati rice
  • 3 c. water
  • 1 onion diced
  • 1 stalk celery diced
  • 1 handful okra
  • 1 bunch cilantro
  • 1 Tbsp. oregano
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • garlic, jalapeño, avocado, zucchini, arugula optional


  • Soak the dal and rice for 3-8 hours.
  •  In a large saucepan on medium high heat, place the onion, celery, and carrots. Stir frequently, adding water so the veggies don’t stick to the pan, and cook for about 5 minutes. 
  • Add the dal, rice, spices, and water (but not the cilantro). This is a good time to add optional veggies (except for avocado and greens) as well.
  • Bring to a boil and then let simmer, lightly covered, until the grains and beans are cooked (about 20 minutes).
  • Add remaining veggies, cilantro, and salt to taste.