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Kichari (rice-mung stew)

Kichari, rice-mung stew (or porridge), is wonderfully light on digestion yet tasty and satisfying. It is often given to people who are ill or recovering from illness, like an Ayurvedic 'chicken-soup'.
Prep Time 5 mins
Cook Time 40 mins
Course Main
Cuisine Indian
Servings 3 servings


  • 75 g yellow split mung dal (ideally soaked for few hours)
  • 150 g white basmati rice
  • 1 ½ tbsp ghee (or coconut oil)
  • ¼ tsp black mustard seeds (optional)
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds (or powder)
  • ½ cm fresh ginger chopped
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 pinch hing (optional)
  • 1 litre boiled water
  • ¾ tsp rock salt


  • Wash mung dal and rice till water runs clear, set aside.
  • Warm ghee/coconut oil on a medium heat.
  • Add mustard, cumin and fennel seeds and cook until they pop (few minutes). If using fennel powder instead, add that in the next step.
  • Add fresh ginger and the powders (turmeric, coriander and hing). Stir briefly.
  • Add the rice and mung, stir constantly.
  • Add freshly boiled water, turn up heat and cover.
  • When the water comes to a boil, stir in the salt, reduce heat, cover, and simmer for about 40 minutes or until there is very little water left and it has a vegetable stew consistency. Stir occasionally.