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Prep time: 10 minutes

Bean Soaking Time: 2 hours

Cooking time: 60 minutes

Yields: 6 people



  • 1/2 cup mung beans

  • 8 cups water, divided

  • 2 tablespoons ghee or olive oil

  • 1 teaspoon mustard seeds

  • 1 teaspoon cumin seeds

  • 1 cup cooked basmati rice

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon salt



  1. Soak the beans in a bowl with water for 2 hours, then drain and rinse.

  2. Cook the beans in 4 cups of water for 30 minutes and drain excess liquid.

  3. Heat the ghee or oil in a deep pan over medium heat.

  4. Add mustard and cumin seeds and stir until they pop, about 2 minutes.

  5. Add the rice, beans, turmeric and salt and stir.

  6. Add the water, and bring to a boil.

  7. Reduce heat, cover most of the way, and simmer 25 minutes, until rice and beans are cooked.



  • Kitchari, a combination of rice and mung beans, is used in Ayurveda for cleansing the system.Add any vegetables you like to the pot while the rice and beans are cooking.

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