Thai Kitchari

This recipe is balancing to all doshas.


  • dutch oven
  • blender


  • 1 c. mung dal or mung beans
  • 1 c. basmati rice
  • c. water
  • 1 leek sliced
  • 1 stalk celery sliced
  • 1 handful shiitake mushrooms sliced
  • ¼ c. dried coconut
  • 1 Tbsp. fresh ginger root chopped
  • 1 handful fresh cilantro or thai basil
  • juice of 1 lime
  • pinch cayenne pepper
  • salt to taste
  • 1 Tbsp. sesame oil
  • your choice of fresh vegetables optional


  • Soak the rice and dal for 3-8 hours. 
  • In a dutch oven or large saucepan on medium heat, place the onion, celery, and carrots. Stirring frequently and adding water so the veggies don’t stick to the pan, cook for about 5 minutes.  
  • In a blender add ginger, coconut, cilantro or thai basil, lime juice, and ½ c. water and blend until liquefied.
  • Add the rice, dal, blended items, and water to the onion, celery, and carrots. This is a good time to add optional veggies as well. 
  • Bring to a boil and then let simmer, lightly covered, until the dal and rice are cooked (about 20 minutes). Add sesame oil and salt to taste.