Kichari recipe

One pot meal with rice, lentils and vegetables. A nourishing Ayurvedic recipe that strengthens the digestion, immune system and overall energy of the body. Once you get the hang of it, you can make it in about 30 minutes. Can be made once every 3-4 days.

Time to make: 30-40 minutes
Serves: 4

1.2L water (5 cups)

Rice+ Lentils:
2 tablespoons basmati rice
2 tablespoons of split red (masoor) or split yellow (moong) lentil

2 cups chopped vegetables (potato, pumpkin, zucchini, carrot, peas)
½ onion, 3 garlic gloves, ½ tomato

1.5 tsp turmeric, garam masala, cumin, coriander powders
1 tsp mustard seeds, 1 tsp cumin seeds
Salt and pepper to taste


  1. Soak basmati rice and lentil overnight, chop vegetables
  2. Add a few tablespoons olive oil to a pan and mustard and cumin seeds.
  3. Once the seeds start popping, add onion and garlic and after 2 minutes add tomato.
  4. Once cooked down add spices, stir and add lentils and water.
  5. Bring to boil, simmer for 5 minutes.

Note: If you are cooking split yellow lentil add an extra 5-10 minutes of cooking time before adding the vegetables

  • Add vegetables, bring to boil then simmer for 15-20 minutes with a lid on.
  • Once vegetables are soft, turn off the heat, add salt.
  • Serve with some lime and yoghurt.


Can be used for improving appetite, reducing bloating and digestive discomfort, and regulating bowel motions (diarrhoea and constipation). Ideal for IBS (Irritable Bowel Syndrome), IBD (Irritable Bowel Disease)- Crohn’s Disease and Ulcerative Colitis, chronic fatigue syndrome, fibromyalgia, low energy, immune deficiency, recurrent colds and flus, debility and weakness.