My Vedic Kitchen

Vegetable Kichari


Vegetable Kichari

Kichari is a complete meal in one dish — a hearty stew of lentils, rice and vegetables. It's nourishing, easy to digest, and is balancing for all doshas.

Serves 3-4


  • ½ cup rice
  • ½ cup mung dhal
  • ½ cup masoor dhal
  • 3 tablespoons organic ghee
  • ½ teaspoon cumin seeds
  • 1 teaspoon (or more to taste) fresh ginger, finely chopped
  • 1 tomato, finely chopped
  • 1½ teaspoons turmeric powder
  • 1 tablespoon coriander powder
  • 2 pinches asafoetida/hing
  • Salt to taste
  • 1-2 cups chopped vegetables (chard, carrot, zucchini, spinach, cauliflower, etc.)
  • 3 to 4 cups water, depending on desired consistency
  • Cilantro for garnish


  1. Wash rice and dhal.
  2. In a large soup pot, heat organic ghee on a medium heat.
  3. Add cumin seeds and cook until they pop.
  4. Add ginger and cook until lightly browned.
  5. Add tomato and remaining spices and cook for 2 to 3 minutes, stirring occasionally.
  6. Add rice and dhal, stir thoroughly and cover for 3 minutes.
  7. Stir again, add vegetables and water, and cover. Stir every few minutes and cook until the rice and dhal are tender, approximately 20-30 minutes.
  8. Garnish with cilantro and enjoy!

Recipe © Laxmi Mason 2010

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