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Stove Top Kitchari

  • Author: Katja Heino
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x


  • 1 cup mung dal (or red lentils) (like THIS or THIS), soaked for at least 4 hours or overnight
  • 3/4 cup basmati rice (like this)
  • 2 tbsp ghee or coconut oil
  • 3/4 tsp mustard seeds (like this)
  • 1 tsp cumin powder
  • 6 cups of water, bone broth, or healing mineral broth
  • 12 inch piece fresh ginger, peeled and grated
  • 1/2 tsp turmeric powder
  • 1/4 tsp ginger powder
  • 1/8 tsp cardamom powder
  • salt to taste
  • fresh cilantro for garnish
  • ghee or coconut oil for drizzling


  1. Rinse both the soaked mung dal and rice very well and set aside.
  2. Melt 2 tbsp of ghee or coconut oil in a medium pot.   When oil is hot, add mustard seeds and cumin powder and stir continually for about 1-2 minute until spices are fragrant. Be sure to not let them burn.
  3. Pour in 6 cups of water or broth plus mung dal, rice, fresh ginger, turmeric, ginger powder, and cardamom.  Stir to combine and bring to a boil.  Turn down heat and allow to simmer slowly for 25-35 minutes, covered, until dal is tender.  Halfway through cooking, add more water/broth if too thick OR remove lid if too soupy. Be mindful that kitchari doesn’t burn on the bottom. 
  4. Salt to taste.  Serve immediately garnished with fresh cilantro and a dollop of ghee or coconut oil on top.


Kitchari cooks best in a heavy bottom pan.