Kitchari is basic to the Ayurvedic way of life and means mixture, usually of two grains. Composed of basmati rice and mung dal, it has as many variations. A one-pot dish, kitchari originates on the Asian subcontinent, specifically India, and has references dating back thousands of years. The skillful use of spices and vegetables can produce balancing effects for the three bodily doshas. It has many qualities but being quick and easy to prepare makes it a popular dish for almost every lifestyle.

Here is an easy to make recipe that includes Moon Spices Curry Powder!


½ cup split yellow mung beans

½ cup white basmati rice

2 tablespoons ghee

4 cups homemade vegetable stock or water

2 tablespoons Moon Spices Curry Powder

2 Cups any mixed vegetables 

Salt to taste

To Serve:





The night before (24 hours earlier), soak mung beans in ample filtered water.

When you’re ready to cook, drain the mung beans and rinse under running water. Place rice in a sieve and rinse till the water runs clear. 

Prepare vegetables by peeling and chopping them up, then set all of this aside.


Heat ghee over medium heat in large soup pot. Then add Moon Spices Curry Powder, about 2 minutes until aromatic. 


Add a cup of vegetable stock, followed by mung beans, rice and vegetables, then add the rest of the stock (or water).


Cover and bring to a boil, then reduce to a low heat. Simmer for about 40 minutes. Check the pot periodically as the rice swells and may stick to the bottom. Add more water if you want a soupier consistency, and simmer longer to get a thicker stew.


Serve with fresh coriander chopped and folded through, a drizzle of fresh lime juice, spoon of yogurt and salt to taste.