The Delicious and Cleansing Kichari

Mashed Mung beans small.jpeg


  • 1 cup white basmati rice

  • ½ cup mung beans

  • 6-8 cups water

  • 3 tsp ghee (clarified butter)
  • 1 tsp coriander or ½  tsp pwd
  • 1 tsp cumin seed or ½ tsp pwd
  • ½ tsp brown mustard seed
  • ½ tsp turmeric pwd
  • 1 pinch asafoetida (hing)
  • 1 handful fresh cilantro lvs (optional)
  • 1 ½ cups assorted vegetables (optional)
  • dash of sea salt (to taste)


Combine the rice, mung beans and water and cook at a low simmer, covered, for about 20 minutes until the beans become soft.  While that is cooking, chop any veggies you are adding (zucchini, sweet potato, carrot, squash, asparagus and any dark leafy greens are all nice).   Add the vegetables to the rice/mung mixture and cook 10 minutes longer.  In a separate pan brown the spices with ghee for a minute or two, being careful not to burn them.  Lastly, add the browned spices and ghee to the rice/mung/veggie mix.  Top with chopped cilantro and a dash of sea salt, and serve!


Ghee is a digestive aid and increases digestive or metabolic fire (“agni”), improving nutrient absorption and assimilation.  It is known to lubricate the joints and connective tissue of the body, increasing flexibility.  It also enhances memory.

One can “fast” on just kichari for a safe, nourishing and effective cleanse.  Since it is so easy to digest, eating just kichari alone for anywhere from 3-7 days will allow the digestive system a much needed break and give the body a chance to remove built-up toxins (“ama”).  During a kichari cleanse it is important to maintain proper elimination- helpful aids for this (taken in-between kichari meals) include prune juice, psyllium husks with water and oat bran.  Kichari can also just be enjoyed from time to time as a nice, nourishing meal.

Concurrent therapies for cleansing include a tea made of cumin, coriander and fennel.  1 tsp: 1 cup water, drinking 3 cups/day.  And also triphala as well- ½ tsp pwd: 1 cup room temp water OR 2 capsules 2x/day.  Take powder or capsules in morning and evening on an empty stomach.


Adapted from The Ayurvedic Cookbook by Jade Alicandro Mace and Mary Ryan