Preparation time: 15 min. (+1 night of soaking). Cook time: 45-60 min.

Kicheri is a soup of mung beans and basmati rice, cooked with spices, Ghee and water. Kicheri is nourishing, easy to digest, and helps the body to get rid of toxins. Because of the detox effect of this dish, it is often recommended for those who are undergoing Ayurvedic treatments or who are recovering from illness. Eating Kicheri can contribute in a more effective treatment, and helps the body to recover.

Eating Kicheri can contribute to a healtier digestive system. Kicheri has nourishing characteristics, which can add to one’s overall health.

Kicheri can be eaten every moment of the day. See also my blog about the Spring detox. Below I have added the recipe that I often use to make Kicheri.

Ingredients for 4 big portions or 6 smaller portions

1 part (125 ml or 1/2 cup) yellow split mung dal
1 part (125 ml or 1/2 cup) basmati rice
2 cm fresh ginger root, chopped
1 teasp cumin seeds
1 teasp coriander seeds
1 teasp fennel seeds
1 teasp turmeric powder
1/2 teasp Himalaya salt
7 black pepper balls
2 big tbsp Ghee + some extra to garnish
6-8 cups of water
Fresh coriander leafs to garnish
Fresh lime to garnish

You can variate with the amount of rice and mung dal. More rice makes the soup a bit heavier, more mung dal makes the soup lighter. Also, the amount of spices used in this recipe is an indication. If you like less or more spices, you can do that! Most important is, that you feel good when eating this dish and that is tastes good.

Did you make too much? No problem, you can save the left-over in the freezer.


Soak mung dal and rice at night in plenty of water, and rince the next morning.

Heat Ghee in a deep, big pan and add cumin-, coriander- and fennel seeds until they begin to pop. Lower the heat, and add rest of the spices until fragrant. Add the mung dal and rice and stir so that everything gets coated in Ghee and spices. Add 6 cups or 1 liter of water and turn up the heat until it starts to boil. The lower the heat again and let simmer, about 45-60 minutes. Stir occasionally. If needed, add extra water.

Tip1: Garnish with a teaspoon of Ghee, fresh coriander leafs and a bit of fresh lime juice.

Tip2: Dry roast the cumin seeds before cooking.