Kitchari means mixture, and is a one pot meal of lentils and rice, traditionally made with a little ghee (clarified butter) and spices. I don’t believe any garlic or onion are used traditionally, as they are stimulating.

In Ayurveda, sound digestion is critical to health and wellness. If the digestion is not assimilating, and eliminating food properly, disease can set in. Kitchari is offered as a mono-nutrient fast, giving our digestive system a much needed break from all the processed food that we consume on a daily basis. Kitchari is considered a cleansing because it allows the digestive system to rest, it’s also nutritious and easily assimilated by the tissues. It also, balancing to all doshas.

**Note prep time is 20 minutes but recipes requires a 24 hour soaking of the lentils.**


  • 1/2 cup basmati rice

  • 1 cup mung dal (split yellow)

  •   6 cups (approx.) water

  • 1/2 to 1 inch ginger root, chopped or grated

  • A bit of mineral salt (1/4 tsp. or so)

  • 2 tsp. ghee (coconut for vegan)

  •   1/2 tsp. coriander powder

  •   1/2 tsp. cumin powder

  • 1/2 tsp. whole cumin seeds

  •   1/2 tsp. mustard seeds

  • 1/2 tsp. turmeric powder

  • 1 pinch asafoetida (hing)

  • Handful of fresh cilantro leavel

  • 1 and 1/2 cups assorted vegetables (optional)


  1. Drain and rinse the mung beans in a fine mesh sieve and leave them to drain of their excess water.

  2. In a medium pot, heat the ghee or coconut oil, cumin seeds, mustard seeds, cardamom pods and cinnamon stick over medium heat until the mustard seeds begin to pop. Immediately add the turmeric, asafetida and mung beans and cook, stirring frequently for about a minute. Add the water and bring to a boil. Reduce to a simmer, partially covered and cook for about 45 minutes or until the mung beans have broken down, loosing their district form. Add the root vegetables and salt and cook for 15-20 minutes more, until they are quite soft. Add the greens and cook about five minutes more. Turn off the heat and add the lime juice. While the dal is cooking, make the rice.

Broccoli and Pasta



Total: 20 min - Prep: 10 min 

Cook: 10 min - Yield: 4 servings

 Diet: Vegan, and vegetarian



  • Large broccoli (around 2 cups)
  • 12 oz of uncooked deliverd Pasta
  • Spring onions
  • 3 Jalapeño pepper
  • 3 large carrots ribboned with a vegetable peeler
  • 1 or 2 cups of walnuts
  • 2 tbsp of coconut oil
  • 1 tbsp of Curry 
  • 2 tbsp of tumeric 
  • 3 tbsp of chinese five spices 
  • Salt and pepper to taste 
  • 2 tbsp water


  • Blender or food processors 


1. Add pasta in a pot of boiling water and cook until al dente. Drain pasta, and set aside. 

2. While your pasta is cooking place broccoli, coconut oil,  water, salt, and pepper in a blender or food processor. Pulse for about a minute. Taste it. Add more olive oil or water if it feels too dry, and salt & pepper according to taste.

3. Chop spring onion, carrots and jalapeño pepper into desired shape and place in a mixing bowl, add coconut oil, curry, turmeric, and Chinese five spices. Mix all spices with carrots and place aside. 

4. In cooking pot or mixing bowl place cooked pasta, and carrots, and mix with broccoli pesto. Taste for salt and and add oil as desired

5. Serve with walnut to top it off and drizzle of coconut or virgin olive  oil.