Kitchari Recipe Vata No Mung Bean

Kitchari Recipe Vata No Mung Bean

Kitchari, a traditional Ayurvedic dish, is renowned for its nourishing and balancing properties. Originating from the Indian subcontinent, this simple yet flavorful meal is often used in Ayurvedic cleansing and healing practices due to its easy digestibility and nutrient-rich ingredients. For those with a Vata dosha, maintaining balance requires warm, grounding foods that provide stability and warmth. This Vata-balancing kitchari recipe, free of mung beans, combines Basmati rice and red lentils with a medley of spices and vegetables to create a comforting and satisfying dish. Perfect for any time of the year, this kitchari not only supports digestive health but also brings a sense of calm and grounding to your daily routine. Enjoy this wholesome, aromatic meal as part of your journey towards balance and well-being.


  • 1 cup Basmati rice
  • 1 cup red lentils (masoor dal)
  • 6 cups water
  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seeds
  • 1 teaspoon fresh grated ginger
  • 1 pinch of asafoetida (hing)
  • 2 cups chopped vegetables (like carrots, zucchini, sweet potatoes)
  • 1 teaspoon salt (adjust to taste)
  • Fresh cilantro, for garnish
  • Lemon wedges, for serving


  1. Prepare the rice and lentils:
    • Rinse the Basmati rice and red lentils separately until the water runs clear. Set them aside.
  2. Cook the spices:
    • Heat the ghee in a large pot over medium heat.
    • Add the cumin seeds and mustard seeds, and let them sizzle for about 30 seconds until they begin to pop.
    • Add the grated ginger and asafoetida, and sauté for another minute.
  3. Add the rice and lentils:
    • Add the rinsed rice and lentils to the pot and stir well to coat them with the spices.
  4. Add the spices and vegetables:
    • Stir in the turmeric, ground coriander, ground cumin, and fennel seeds.
    • Add the chopped vegetables and mix everything together.
  5. Cook the kitchari:
    • Pour in the water and add the salt.
    • Bring the mixture to a boil, then reduce the heat to low and cover the pot.
    • Let it simmer for about 30-40 minutes, or until the rice and lentils are soft and the vegetables are cooked through. Stir occasionally to prevent sticking.
  6. Finish and serve:
    • Once the kitchari is cooked, taste and adjust the seasoning if needed.
    • Garnish with fresh cilantro.
    • Serve hot with lemon wedges on the side.

Enjoy your Vata-balancing kitchari!

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