Soupy Kitchari

This recipe is balancing to all doshas.


  • large cooking pot


  • 1 c. mung dal or bean
  • 1 c. basmati rice
  • 1 Tbsp. ghee
  • 1 inch ginger root chopped
  • ¼ tsp. turmeric powder or mild curry powder
  • ½ c. water
  • 6 c. water
  • ¼ tsp. salt
  • 1 small handful cilantro
  • leafy greens optional


  • Soak the rice and dal for 3-8 hours. 
  • In a large saucepan on medium heat, melt the ghee and place the ginger and turmeric (or curry powder) in it. Stir for a moment until the spices are mixed and fragrant.
  • Add the remaining ingredients except for leafy greens and ½ c. water. Stir until lightly browned or until it starts to stick. 
  • Pour in the 6 cups of water, cover and bring to a boil. Once it boils, turn down the heat to low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes. 
  • Add the leafy greens at the end. It will be a soupy consistency.