RECIPE: Kitchari by Glynnis Osher and Madhuri Phillips

Tridoshic Fall Kitchari (3-4 servings)


  • 2 TBSP ghee (clarified butter)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • Half a medium onion finely diced
  • 1 inch fresh peeled ginger, finely diced
  • 1 cup split mung dal
  • 1 cup white basmati rice
  • About 2 cups mixed veggies of your choice (seasonal root veggies and greens)
  • 1 tsp sea salt/rock salt
  • 6 cups water (may add more water for a more watery soup kitchari)

TIP: Soak beans/rice overnight for shorter cooking time and easier digestion

Wash beans and rice until rinse water is clear. Discard water and set rice and beans aside. In a heavy-bottomed pan, heat the ghee on medium and add the onions to sauté until sweet and tender. Add ginger, cumin, fennel, and coriander seeds and sauté for two or so more minutes. Add rice and beans and sauté for a few more minutes. Add the water, cover and bring to a boil. Once boiling, stir, lower heat and simmer on low with the lid on for about 20 minutes. While kitchari is cooking, wash and chop the veggies/greens. Add to the mixture, stir in and cover. Allow to ‘steam’ for about 8-10 minutes. Add salt and mix in. (If you are using veggies that take longer to cook than greens (squash or yams for example), add to mixture 5 minutes before the greens and other veggies).

Garnish with a squeeze of lemon or lime, fresh cilantro or parsley, a small dollop of extra ghee and toasted sesame seeds or toasted sunflower seeds.


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