Kicharee with seasonal vegetables

Try this very simple recipe for an all round healing, healthy and agni enkindling meal.


    Makes approximately 2-3 servings

  • 1/3 cup split yellow mung dal
  • 2/3 basmati rice (or other grain)
  • 3-4 cups of water (a ratio of 1:3 or 1:4)
  • 1/4 tsp turmeric powder
  • 1/4 tsp ginger powder
  • 1/4 tsp coriander powder or ground seeds
  • 1/4 tsp roasted cumin seeds
  • A handful of spinach, peas, seaweeds or any other seasonal vegetables
  • Ghee or Hemp seed oil
  • Salt, pepper, fresh lime


  • Soak the mung beans and rice overnight (you can skip this step, but pre-soaking is better as it makes them easier to digest).
  • Wash the beans and rice thoroughly.
  • Dry-fry the cumin seeds in a frying pan for a few seconds until they turn slightly darker and release an aroma.
  • Put the water, mung dal, basmati rice and spices in a pan and stir.
  • Simmer covered on a very low heat until the beans are soft and well cooked.
  • Add the seasonal vegetables and cook for another 5 minutes until the vegetables are soft.
  • Add a teaspoon of ghee or hemp seed oil at the end of cooking and season with a little salt, pepper and squeeze of fresh lime.
  • Note: after adding the ingredients, do not stir the contents of the pan until the kicharee is fully cooked, or the kicharee will go mushy.
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