Kitchadi recipes
A combination of cooked white basmati rice and split mung has been shared through centuries as a simple and nourishing way to heal your body and mind. This is kitchadi – Ayurveda’s healing food. Also spelled kitchari, khichdi or khichadhi, there are many variations to making this healing dish as spelling it. We've included some of our favorite recipes below.
Make your kitchadi with the freshest spices available with our Spices of Life kit, complete with eight organic Ayurvedic spices in your choice of powdered or seeds. We also carry organic asafoetida (also known as hing).
Note: If the weather is very warm, or you have excess pitta dosha, reduce spices by 10%.
Make your kitchadi with the freshest spices available with our Spices of Life kit, complete with eight organic Ayurvedic spices in your choice of powdered or seeds. We also carry organic asafoetida (also known as hing).
Note: If the weather is very warm, or you have excess pitta dosha, reduce spices by 10%.
Plain kitchadi recipe
Serves 4
The most basic form of kitchadi is simply rice, split mung and ghee, with no vegetables and fewer spices for even easier digestion. This is best if you are recovering from illness, injury or surgery. Try a day or two with plain kitchadi and work your way up to simple kitchadi with vegetables. You’ll need: ½ tsp. cumin seeds ½ tsp. coriander seeds ½ tsp. brown mustard seeds 1 ½ Tbs. ghee 3/4 cup basmati rice 1/3 cup split mung beans (if split is not available, use whole and cook well) 1 strip kombu cut into small pieces 6 cups water, more as needed 1/8 tsp. asafoetida ½ tsp. rock salt ½ Tbs. fresh grated ginger root ½ tsp. turmeric, fresh or powder ¼ tsp. cardamom Here’s how: Simmer the cumin, coriander, and brown mustard seeds in half of the ghee until the aroma comes up. Add rice, split mung, and kombu. Stir together for a couple of minutes. Add 4 cups water and simmer for 45 minutes in a pot on the stove. If you are using a pressure cooker, bring to pressure and cook for 18 minutes. Put the remaining ghee in a small pan over medium heat. Add salt, ginger root, asafoetida, turmeric and cardamom. Simmer together a couple of minutes until the aroma comes up. Add to main mixture and let sit for five minutes so the tastes can become friends. Serve warm or at room temperature. 
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Kunyi (soupy rice) for digestive health
Kunyi (or kanji or congee) is a soupy rice that allows your agni, digestive fire, to recover. It's a great option for breakfast during Panchakarma Home Therapy or anytime you'd like to rejuvenate your agni. For the soupiest variation (and the easiest to digest) try the manda variation. If you want it a bit thicker try the vilepi variation. Or you can find the sweet spot in between with the peya variation. For all variations, cook the rice with a little ghee and mineral salt. You can enjoy plain or add freshly grated ginger and turmeric. Cook until soft. Manda: 1 cup white basmati rice to 6 cups water Peya: 1 cup white basmati rice to 4 cups water Vilepi: 1 cup white basmati rice to 2 cups water |
Simple kitchadi recipe with vegetables
Serves 4
This is similar to the plain version but includes augmenting and extractive vegetables. You can enhance the digestibility by adding a teaspoon of oregano.
You’ll need:
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. brown mustard seeds
3 Tbsp. ghee
½ cup basmati rice
¼ cup split mung beans (if split is not available, use whole and cook well)
1 strip kombu, cut into small pieces
6 cups water, more as needed
1/8 tsp. asafoetida
½ tsp. rock salt
1 Tbs. fresh grated ginger root
1 tsp. turmeric, fresh or powder
½ tsp. cardamom
4 cups freshly chopped veggies, such as carrots, squash, pumpkin, kale, etc. (ensure you have an augmenting vegetable as well as an extractive one)
Here’s how:
Simmer the cumin, coriander, and brown mustard seeds in half of the ghee until the aroma comes up. Add rice, split mung, and kombu. Stir together for a couple of minutes. Add 4 cups water and simmer for 45 minutes in a pot on the stove. If you are using a pressure cooker, bring to pressure and cook for 18 minutes.
Put the remaining ghee in a small pan under medium heat. Add salt, ginger root, asafoetida, turmeric and cardamom. Simmer together a couple of minutes until the aroma comes up; then add the sweet vegetables and water to cover by about half. Simmer gently until veggies are slightly soft. Add the leafy greens and stir well. Add the veggie mixture to the rice and mung and let sit for at five minutes so the tastes can blend. Serve warm or at room temperature.
This is similar to the plain version but includes augmenting and extractive vegetables. You can enhance the digestibility by adding a teaspoon of oregano.
You’ll need:
1 tsp. cumin seeds
1 tsp. coriander seeds
1 tsp. brown mustard seeds
3 Tbsp. ghee
½ cup basmati rice
¼ cup split mung beans (if split is not available, use whole and cook well)
1 strip kombu, cut into small pieces
6 cups water, more as needed
1/8 tsp. asafoetida
½ tsp. rock salt
1 Tbs. fresh grated ginger root
1 tsp. turmeric, fresh or powder
½ tsp. cardamom
4 cups freshly chopped veggies, such as carrots, squash, pumpkin, kale, etc. (ensure you have an augmenting vegetable as well as an extractive one)
Here’s how:
Simmer the cumin, coriander, and brown mustard seeds in half of the ghee until the aroma comes up. Add rice, split mung, and kombu. Stir together for a couple of minutes. Add 4 cups water and simmer for 45 minutes in a pot on the stove. If you are using a pressure cooker, bring to pressure and cook for 18 minutes.
Put the remaining ghee in a small pan under medium heat. Add salt, ginger root, asafoetida, turmeric and cardamom. Simmer together a couple of minutes until the aroma comes up; then add the sweet vegetables and water to cover by about half. Simmer gently until veggies are slightly soft. Add the leafy greens and stir well. Add the veggie mixture to the rice and mung and let sit for at five minutes so the tastes can blend. Serve warm or at room temperature.
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Kidney kitchadi
The kidneys are important organs since they are responsible for metabolizing all liquids. Stress can put a lot of strain on the kidneys so this version is ideal if you are trying to find balance during stressful periods or want to calm vata dosha. This is a good option for dehydration, overhydration or after a urinary tract infection. Use the simple recipe and substitute adzuki beans for split mung. Soak beans in advance and/or use a pressure cooker to cook well. Increase asafoetida to ½ tsp., add ¼ tsp. fennel seeds, 2 bay leaves, 3 curry leaves, 1/8 tsp. cinnamon, and ¾ tsp ground rock salt. Leave out the ginger. Add 8 to 10 inches of chopped burdock root. Use 1 Tbsp. dried burdock root if fresh is not available. 
Sweet potato kitchadi
A nourishing and delicious kitchadi, great for grounding vata dosha and warming both vata and kapha doshas. Use simple recipe and increase ginger to 3 Tbs. Add 2 Tbs. shredded coconut, ½ cup cilantro, 8 green cardamom pods, 11 black peppercorns, 3 inches cinnamon stick, 3 bay leaves, and 8 whole cloves. For vegetables, use 1 to 2 cubed sweet potatoes and greens, such as kale or collards. Blend the ginger, turmeric, cilantro, and coconut in blender. Add to ghee with other spices in the beginning, then add this mixture to rice and split mung. If it is summer or you tend toward excess pitta, decrease the peppercorn, cinnamon and clove by half or more. This is a particularly nice recipe from autumn through spring. |
Liver/gall bladder kitchadi
The liver and gall bladder are two other important organs for removing toxins from the blood and supporting good digestion. Try this liver kitchadi if you are recovering from exposure to toxins or stress or have excess pitta dosha. Use the simple recipe, but substitute equal amounts barley for rice. When adding water, add 6 t0 8 inches fresh burdock root, 1 chopped parsnip, and 1 Tbs. chopped dandelion root (substitute dry if fresh is not available). Use broccoli or dark leafy greens for the extractive veggie and whatever augmenting veggie is available and appealing.
Cooling kitchadi A great summertime kitchadi that balances pitta dosha. Use the simple recipe, but leave out the ginger, replace the mung beans with 1 to 2 cups of green beans and add 6 to 10 inches of fresh burdock root and 1 tsp. fennel seeds. Warming kitchadi
Good for balancing vata dosha. A great option for a kitchadi cleanse during vata season (September through January) or any time you feel anxious, flighty or cold. To balance kapha dosha (look for feelings of lethargy, depression or coldness), use this same recipe and reduce the ghee. Use simple recipe, but increase the cardamom to ¾ tsp. Add ½ tsp. black peppercorns, 1 large bay leaf, ¾ tsp. cinnamon, and ¼ tsp. clove powder or 2-3 whole cloves. After cooking all of the spices in ghee, place in a blender and grind thoroughly before adding to kitchadi. 
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