Ayurvedic Kitchari with Cilantro Chutney

Serving Size:
Serves 4 to 5 people


Ayurvedic Kitchari

1/2 cup organic hulled and split mung beans

1/2 cup organic white basmati rice 

1 tablespoon ghee or coconut oil

2 teaspoons Banyan Kitchari Spice Mix 

1 1/2 cups water (add more if you want your Kitchari more soupy)

1/4 cup finely chopped cilantro or fresh dill
2 tablespoons edible flower petals

Cilantro Chutney 

2 1/2 cups coarsely chopped cilantro with stems

1/4 cup soaked cashews or soaked almonds 

2 tablespoons fresh lime juice

1 tablespoon peeled and minced fresh ginger 

1 thai chile, seeded
1 teaspoon honey, maple syrup or pitted date 

1/2 teaspoons salt
1 tablespoon olive oil


Ayurvedic Kitchari

1. Rinse mung beans and soak overnight or at least 30 minutes, rinse rice.

2. Heat a sauce pan over medium heat, add ghee or coconut oil, add spices, toast for about 20 seconds, then add soaked mung beans and rice, add water and cover. Turn heat to low and cook for 20-30 minutes check for consistency, if you like your kitchary on the more porridge like add more water a cook longer.

3. Remove from heat. add garnishes, salt,  freshly grated pepper to taste.

Cilantro Chutney
1. In a food processor, combine all the ingredients except the olive oil and blend to a creamy sauce. Add olive oil and briefly pulse to mix it in

Makes 1/2 cup

Benefits of cilantro according to Ayurveda:

Helps cool excess fire in the body, balancing during the summer months, calms hyperacidity, detox our bodies from environmental toxins, eliminates heavy metals.

Recipes from: What to Eat for How You Feel: The New Ayurvedic Kitchen - 100 Seasonal Recipes by Divya Alter

Recipe collaboration with Clinical Ayurvedic Practitioner Gemma Habibi, A.H.C, A.P and Karina Perez of Chandra Soma Ayurveda.

Cost Breakdown