Kitcheri-english version

Kitcheri is a one-pot dish made from rice, lentils, spices and usually vegetables.

Here is a basic recipe, but the quantities of the spices can always be adapted to the individual taste. This dish is especially recommended in case of illness/recovery, while adjusting the amount of herbs. Kitcheri is nutritious, a good source of protein and very easily digestible. And therefore, also a good meat substitute.

Ingredients (6 to 7 people):

1 cup of mung beans (pre-soak well, 1 evening in advance in cold water or two hours in advance in hot water with a lid, then rinse well a few times)

1 cup of basmati rice

1 cup of yellow mung dahl (split lentils)

1 liter of boiled water

4 tablespoons ghee

1 tsp cumin seed

½ tsp ajwain seed

1 tsp black mustard seed

½ tsp fenugreek seed or powder

1 tsp turmeric powder

1 tsp ginger powder

1 tsp coriander powder

Pinch of asafoetida/hing

Any chopped vegetables such as carrots, parsnips, potatoes, zucchini, celery, green beans, broccoli, as well as leaf vegetables such as endive or chard. No spinach.

Salt to taste.


Boil water in advance. Heat the ghee in a pan and as soon as it’s hot but not yet “smoking” add the seed-like herbs. Be careful that these don’t burn but just start to “dance” in the pan. Then add the powder spices without salt. Just stir.

Then add the rice, dahl (lentils) and mung beans and stir with a little until the rice looks transparent. With the pan of the fire, you carefully add a little bit of pre-boiled water, it will sputter, when the water has become quiet, then put the pan on low gas this time.

Then add the harder vegetables (with the same cooking time as rice), stir-fry. Add water until all is covered, bring to the boil and continue cooking on a low heat, from now stir minimal. Cover on the pan, just cook until it’s half-cooked. Then add the medium hard vegetables, stir at minimum.

Except leaf vegetables (do not use spinach in this dish) you add at a later time. Add water that covers everything, bring it to the boil and continue cooking on a low heat, stir at minimum. Place a lid on the pan with a small opening and the kitcheri will be ready in about 15-20 minutes. Let the leafy vegetables cook in the last minutes.

When a grain between thumb and forefinger can be crushed, the kitcheri is ready. For an even softer, porridge kitcheri, more water can be added. Salt can be added to taste later when serving.

Serve, for example, with sliced coriander, lemon wedge and/or pickles.


All ingredients are mostly for sale in a toko (Indonesian/Indian shop). A cast iron pan works best for this dish.

Enjoy you tasty and nutritious food!

©Restore Your Life recipe

Esnadi Höppener