Khitchadi (also referred to as kichari) is a traditional Indian dish for which there are as many variations as families, though the foundational ingredients remain the same:  rice, split moong beans (or dal) and spices. The combination is a fully balanced detoxifying one-pot meal that is easy to digest, which is why it is a staple food during periods of fasting or cleansing.

Healing Properties

  • Turmeric is anti-inflammitory
  • Fennel seeds aid digestion
  • Cumin seed aids digestion and immunity
  • Mustard seed is ananti-oxidant
  • Coriander aids digestion
  • Ginger aids digestion and is an anti-inflammatory
  • Cilantro-source of fiber and minerals
  • Moong and green beans provide protein, minerals, fiber
  • Leafy freens provide vitamins and minerals


Prep Time: 20 minutes

Cook Time: 30-45 minutes

Servings: 6-10


  • 2 cups basmati rice
  • 1 cup split moong beans (dal)
  • 2 tsp ghee leafy greens – optional to your taste
  • 6 ½ cups water additional water if needed
  • 1/2 tsp mustard seed
  • 1/4 to 1/2 tsp turmeric
  • 1/2 tsp cumin seed
  • 1/2 tsp coriander seed
  • 1″ grated fresh ginger
  • 1/2 tsp cardamom seed
  • 1/2 fennel seed
  • 1-2 tsp salt


  1. Measure ingredients
  2. Grind any whole seeds (mustard, fennel, cumin, coriander, cardamom)
  3. Wash and chop green beans and greens if adding Rinse rice and moong beans in warm water and drain
  4. Warm the ghee in a large pot, then add turmeric, mustard seed, fennel seed, cumin seed, coriander cardamom
  5. Stir and saute on medium-low for 2 minutes to release the properties of the spices
  6. Warm slowly – adjust heat so spices don’t burn
  7. Add the Basmati Rice and Moong Beans, saute for 3-4 minutes
  8. Add ginger, green beans and leafy greens (if adding). Stir together to blend, then add 6 ½ cups of water and salt
  9. Bring to boil, add salt, cover, lower heat to low and simmer 30 minutes
  10. Check consistency after 30 minutes. It should be somewhat soupy, so add more water as needed
  11. Simmer for another 10 minutes
  12. Add cardamom and cilantro to garnish, stir, then enjoy!

About the author

  • Jamila Colozzi

    Jamila is a certified Ayurvedic Wellness Counselor (AWC), Yoga Teacher (CYT) and Level I Reiki Practitioner. She earned her Bachelor of Arts (BA) in Literature & Journalism from New York University and channels her combined marketing skills, artistry and ancient wisdom to spread content seeds that elevate the attention economy, promote healing and radical planetary growth. In her dedication to...

Khichadi: the gentle detox meal for all seasons