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It’s great to make a fresh pot daily, so you can really harness the energy in the food. For a more relaxed cleanse, play with the additions mentioned above. And don’t forget to rinse your grains and legumes thoroughly to wash away impurities. I like to blast the faucet through the grains in a fine-mesh sieve.


  • 1.5 teaspoon ghee
  • 1.5 teaspoons coriander seeds
  • 1.5 teaspoons fennel seeds
  • 1 teaspoon cumin seed
  • 1.5 teaspoons turmeric powder
  • 1 teaspoon cumin powder
  • 1 cup split mung dal
  • 1 cup basmati rice, rinsed
  • 1/4 cup split yellow dal, rinsed
  • 4 cardamom pods
  • 2 bay leaves
  • 1/2 stick cinnamon stick
  • 1 tablespoon fresh ginger root, minced
  • 4 cups water
  • 1/4 cup cilantro leaves, per serving


  1. Toast the fennel, coriander and cumin seeds over medium-low heat. When they begin to pop, transfer them to a mortar and pestle or clean coffee grinder, and grind into powder.
  2. In a large pot, melt the ghee. Add the ground spices, turmeric powder and cumin powder. Stir into a paste.
  3. Add the split mung dal, yellow dal and rice to the pot. Stir and toast for 1-2 minutes.
  4. Add the cardamom pods, bay leaves, cinnamon stick and minced ginger.
  5. Add the water and stir the kitchari. Cover the pot with a lid and bring the liquid to a boil.
  6. Reduce to a simmer for about 30 minutes, until the water is absorbed and the kitchari is tender and porridge-like.
  7. Serve warm with a generous helping of cilantro leaves.
  8. When reheating for each meal, I like to add a splash of water to loosen up the kitchari.