Kitchari Recipe

Ayurvedic kitchari for detoxification and immune support

About Kitchari

Kitchari is a balanced blend of rice and lentils cooked with spices. It’s a classic Ayurvedic meal for detoxification and giving your digestion a rest.  It’s especially good to eat when you have a cold or if you’ve been ill.  It balances all body types and for those with weak digestion.  It also helps ease diarrhoea and hyperacidity. I prefer red lentils because they cook down to a very soft consistency, but if you like more texture, then use split mung beans. 

Recipe serves two to three and takes 15 mins to cook

Basmati rice – 1/2 cup
Red lentils or split mung – 1/2 cup
Fresh ginger -1/2 tsp chopped finely
Onion – 1/2 chopped finely
Cumin seeds – 1/4 tsp
Ajwain seeds (wild celery seeds) – 1/4 tsp
Black mustard seeds – 1/4 tsp
Curry powder – 1/4 tsp
Turmeric powder 1/4 tsp
Himalayan salt – 1/2 tsp
Fresh coriander or basil
Lemon juice squeeze
3 cups water
Ghee – 2 tblsp


Wash the rice and lentils three times then soak them together in water for 2 hours. Before cooking, drain the soak water and set aside ready for use.


Melt the ghee in a saucepan on medium and add the cumin, ajwain and black mustard seeds cooking them until they pop then take off the heat so you don’t burn the seeds. Add onion and cook until soft then add the ginger stirring a little. Add curry and turmeric powder and stir into mixture. Now add the rice and lentils coating them with the spices. Add the water and salt, mixing together and then put the lid on the pot. Bring to boil then turn down the heat and simmer for about five minutes. Take off the stove and let it rest for another 5 minutes, still with the lid on, to allow for the remaining water to be absorbed.

Serve with freshly chopped coriander and a squeeze of fresh lemon juice.

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