Kitchari is one of my favorite comfort food dishes! I recommend making this recipe when you’re looking for relief from acid reflux and indigestion; alongside a treatment plan for SIBO, IBS, or Candida; and as a 3-day cleanse at the change of seasons – spring, summer, fall, and winter.

Kitchari Recipe

2 cups white basmati rice
1 cup split yellow mung dahl beans
2 teaspoons clarified butter (ghee)
3-5 whole cardamom pods
½-1 inch fresh minced ginger root (or 1-2 teaspoons powdered)
1 teaspoon coriander seed
1 teaspoon cumin seed
¼-1 teaspoon turmeric powder
1-2 teaspoons peppercorn
1 cinnamon or cassia stick
1 teaspoon black or yellow mustard seeds
½ teaspoon fenugreek seeds
2-3 cloves
3 bay leaves
½ teaspoon salt
7-10 cups water (6 cups if using pressure cooker)

Stovetop instructions: add rice and beans to a large pot and bring to a boil. Reduce heat, and simmer, covered, until rice and beans are tender. In a pan sauté spices and ghee on medium heat until fragrant. Add to rice and beans. Just before serving add chopped, fresh cilantro.

Kitchari Recipe Download (PDF)