top of page

Mung Dal Kitcheri

Updated: Jul 18, 2021


1/2 cup yellow mung dahl (washed and

soaked overnight*)

1/2 cup basmati rice (washed and soaked


1 cup of green beans washed and cut into ¼

inch pieces

Can also use zucchini, carrots or kale - any

vegetable will do as long as it is fresh

1 tsp finely shredded ginger

1 tsp turmeric

1 rounded tsp cumin seeds

1/16 tsp hing or asafoetida

2 tbsp. ghee

4 cups water


  1. *I soak the rice and dahl overnight in warm water and one tsp of yogurt which makes it a bit easier to cook and digest.

  2. Start by melting the ghee in a pot

  3. When it is hot but not smoking add the cumin seeds.

  4. After the cumin seeds turn brown add a small pinch of hing about 1/16 of a tsp; let it sizzle and then stir in the shredded ginger.

  5. Stir quickly.

  6. Then add the rice and mung dahl mix.

  7. Add the water and then turmeric.

  8. Bring to a boil; lower heat to low medium and then cook covered for 20 minutes.

  9. Add vegetables and cook for another 10-15 minutes.

  10. Let sit on a cool surface for about 10-15 minutes.

  11. Add salt to taste.

  12. Serve with a slice of lemon or lime.

Recent Posts

See All

Almond Milk

1 tablespoon of blanched slivered almonds Pinch of cardamom 8 oz of organic grassfed milk Bring milk to boil three times Add cardamom and almonds Let cool and enjoy Other options for mi


bottom of page