Preparation Time: 30 minutes

Serves 4


  • 1 Tbsp vegetable oil or ghee
  • 1 tsp hing (asafoetida)
  • 1 tsp mustard seeds
  • 5 fresh curry leaves (optional)
  • 1 tsp cumin seeds
  • 2 Tbsp grated ginger
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 6 – 10 cups water
  • ¼ cup split mung dhal
  • ½ cup basmati rice
  • 1 tsp sea salt
  • 1 small carrot grated or finely chopped
  • 1 small zucchini grated or finely chopped
  • 2 Tbsp finely chopped fresh coriander


  1. Soak the rice and mung dhal overnight
  2. Rinse rice, mung dhal and vegetables well
  3. Heat oil or ghee in a large heavy-based saucepan
  4. Add the hing and fry momentarily, then add mustard seeds and fry till they start to pop
  5. Add curry leaves and cumin seeds and fry till the seeds darken slightly, then add ginger, turmeric, paprika and salt and fry a further 2-3 minutes
  6. Stir in chopped vegetables to coat with spices
  7. Add 6 cups of water, rice and mung dhal and bring to a boil
  8. Reduce heat to a simmer. Continue cooking, being careful to stir occasionally once kitchari starts to thicken, or it will stick to the bottom and burn
  9. Continue to cook till a thick soupy consistency is reached, adding more water if necessary
  10. Stir in the fresh coriander just before serving.