Basic Kichari

Ayurveda's every-time food

May 20, 2013    BY Amadea Morningstar


Preparation time: 45 minutes to one hour. Good for all seasons. Sattvic; calming to all doshas.

Wash well:

1 cup white basmati rice
1⁄2 cup split mung beans or sprouted whole mung

Wash well and chop:

2–3 cups of your favorite vegetables

Warm in a medium saucepan:

1 Tbsp. ghee

Add, stirring until aromatic:

1 bay leaf
1 Tbsp. fresh ginger root, grated
pinch of asafoetida (hing) or epazote
1⁄2 tsp. whole cumin seeds
1–2 tsps. coriander seeds
1 tsp. freshly ground turmeric

Stir the rice and mung into the spices, coating them well, for a minute or two.


8 cups or more water

Bring to a boil

Bring to a boil, then cook, covered, at medium heat for about 30 minutes. Add the vegetables, stirring them in well, then cover and cook for about 10–15 minutes more, or until all the ingredients are tender. Salt to taste.

Garnish with:

fresh cilantro leaves, finely chopped
extra ghee (for vata and pitta)

Serves 4

Amadea Morningstar
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit