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Ayurvedic kichari


Delicious and nutritious ayurvedic counterpart to mom's chicken soup. Kichari contains many healing ingredients and spices.

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  • 1 cup of split yellow mung beans
  • 1 cup brown rice or basmati rice
  • 6 cups water
  • 1 Tb. coconut oil or ghee
  • 1 Tb. ginger, grated
  • 2 parsnips, diced
  • 1 cup daikon radish, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 6 inch piece of burdock root, peeled and chopped
  • 1 bunch of kale, chopped fine
  • 1 tsp. cumin seeds
  • 1/2 tsp. ground cumin
  • 1/2 tsp mustard seeds
  • 1 tsp. coriander
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • Himalayan or sea salt and pepper to taste
  • Fresh chopped cilantro for garnish


Servings 6
Adapted from


Step 1

Rinse mung beans and rice in cold water. Place in a large pot with water and bring to a boil. Reduce to a simmer. Heat oil or ghee in a large skillet. Add onions, garlic, ginger and spices and sauté for a few minutes. Add water if necessary to prevent the spices from burning. Add to the rice and beans, and then add the rest of the vegetables. Simmer for about 40 minutes, stirring occasionally, until beans and vegetables are soft.

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