hen I think of my childhood, my mom’s kitchari is one of the first things that comes to mind. It was the first food I remember eating. I was a really picky eater growing up. My poor mom would struggle to get me to eat my meals. But not kitchari — it was one of my favorite meals (along with aloo tikki, chickpea curry, and a handful of other dishes), especially when it was served with a side of chopped tomato and onion salad


Kitchari is a traditional Indian dish made with a mix of Basmati rice and moong dal. It’s gentle on the digestive system and contains healing and detoxifying properties. The texture is soft, velvety, and creamy. This traditional recipe is simple, easy to make, and one I grew up eating in my mother’s kitchen.


  • 1/2 cup moong dal (split mung beans)
  • 1/2 cup Basmati rice
  • 4 cups water
  • 1 tablespoon avocado oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon minced fresh ginger (or a pinch of ground ginger powder)
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper

For Garnish:

  • 1/2 cup chopped fresh cilantro
  • slices of lime or lemon


  1. Combine the rice and moong dal in a medium bowl. Soak the mixture in water for about 15-20 minutes. Rinse well until the water runs clear and drain.
  2. Add oil to a medium pot on medium-low heat. Once the oil starts to warm up, add the cumin seeds and stir for a minute until the seeds start to brown and become fragrant.
  3. get the full instructions @ realandvibrant.com


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