kichari - Australian School of Meditation & Yoga | ASMY


I demonstrated this dish at the Kirtan Retreat at Tyalgum. People enjoyed it so much and have been asking for the recipe. It is such a healthy, warming, nourishing and fulfilling dish, inexpensive, absolutely delicious and great for winter.

  • 1 teaspoon ghee or oil
  • 1 teaspoon panch poran (Indian Grocers)
  • 1/4 teaspoon turmeric
  • 1/2 cup rice
  • 1/2 cup yellow split mung dal (Indian or Asian Grocers)
  • 1 teaspoon of black or Himalayan salt
  • 6 cups water

Heat ghee in a medium saucepan over medium heat and fry ghee or oil
Add spices and stir until they start to pop (If you over cook them they will turn bitter very quickly)
Add the rice and stir for a couple of minutes
Add the mung dal and stir to coat with ghee and spices
Add the water and bring to the boil, partly cover, turn heat down and simmer, stirring occasionally until the rice and dal are completely cooked and become creamy
Add salt to taste
Top with a dollop of yoghurt, tamarind/date chutney and fresh coriander leaves
Serve with chapatis

Note: You can add whatever vegetables and as many you like. Some nice options are potatoes, sweet potatoes, carrots, cauliflower, broccoli, green beans, peas, spinach or tomatoes.

Namaste Gayatri