Vata-pacifying Kitchari

This recipe is balancing to Vata dosha.
Cuisine Vata-pacifying


  • large cooking pot


  • 1 c. basmati rice
  • ½ c. mung dal
  • 4 c. water
  • 2 Tbsp. ghee
  • 1 tsp. mustard seeds
  • 1 tsp. cumin seeds
  • 1 tsp. fresh ginger grated
  • ½ tsp. sea salt
  • ½ tsp. turmeric powder
  • 1 stick kombu seaweed
  • juice of ½ a lemon
  • 2 c. seasonal vegetables chopped


  • Soak the mung beans for three hours or overnight. Drain the soaking water and set aside.  
  • In a saucepan, warm the ghee over medium heat.  Add the mustard seeds, cumin seeds, and ginger. Sauté until the seeds dance. 
  •  Add the rice and mung beans and sauté until it starts to stick. 
  • Add 4 c. of water and bring to a boil.  
  • Once the kitchari has come to a boil, add the turmeric, seaweed, and any veggies. Reduce heat to medium-low.  
  • Cover and cook until everything is tender (approx. 30-45 minutes).  Add salt and lemon to taste.