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Kitcheree – comfort food, Centre-style

Kitcharee is a favourite dish of guests and Karma Yogis alike. It’s a combination of mung beans, rice and spices that warms and nourishes. It is also easy to prepare and just plain delicious.


  • 6 Tbsp ghee
  • 1/2 tsp black mustard seeds
  • 1 Tbsp turmeric
  • 2 tsp coriander
  • 3 Tbsp cumin
  • 1/2-1 tsp chili flakes
  • 1-2 tsp salt
  • 1 cup chopped leeks
  • 1 cup split mung beans (uncooked)
  • 2 cup basmati rice (uncooked)
  • 8 cups water
  • 5 Tbsp ginger juice


  1. Heat the ghee in a soup pot. When it’s hot, add the mustard seeds. When they pop, add the other spices (except ginger) and the leeks.
  2. Stir the spices for a minute or two. Watch that they don’t burn.
  3. Add the rice and mung beans. Stir to coat them with the spices. Then add the water and bring to a boil. Cover the pot and turn the heat down to simmer until the rice and mung beans are cooked (about half an hour).
  4. Add the ginger juice.


  • You can add more water if you prefer your kitcheree soupier, and more ghee if you want it richer.
  • You can add vegetables like potatoes or squash to the pot for a heartier version.
  • You can add chopped fresh kale or chard near the end of the cooking time for some extra green goodness.
  • How do you like your kitcheree? Do you have a different version of this recipe? Do share in the comments!

Recipe reproduced from The Salt Spring Experience: Recipes for Body, Mind and Spirit.
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2 thoughts on "Kitcheree – comfort food, Centre-style"

  • do you use white or brown basmati rice for this recipe? Thanks!

  • I make a much simpler kitcheree recipe that I got from the centre years ago. You use cumin seeds instead of mustard seeds, wait for them to pop and then add turmeric. Carrots & broccoli are added to the pot and the dish is served with fresh cilantro! Very delicious when salt & lots of Braggs is added. I just now started the recipe thats described above and will be anxious to try it – the warming spices will be excellent for a weak digestive system. I will say the mung beans take MUCH longer than 30 minutes to cook! But I am unsure if I have split beans or not… perhaps those would be better (I try to soak my beans for 4+ hours before using them in the recipe, if not it can take a long time for them to cook down depending). Definitely worth trying this recipe at home!

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