Kichari recipe

One pot meal with rice, lentils and vegetables. A nourishing Ayurvedic recipe. Once you get the hang of it, you can make it in about 30 minutes. Can be made once every 3 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.