Nourishing and Healing Mung Bean and Basmati Porridge (Kichdi)

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Rice and mung beans


  • 12 cup basmati rice
  • 12 cup mung beans soaked overnight
  • 2 cups mixed vegetables (carrot, zucchini, fennel, cabbage, celery), finely diced
  • 8 cups water or bone broth
  • 1 12 tbsp ghee or coconut or rice bran oil
  • 4 thin slices fresh ginger very finely diced
  • 1-1/2 cups tomatoes finely chopped (or tinned)
  • 3 bay leaves
  • 8 whole cardamon pods seeds removed
  • 4 cloves
  • 1 tsp black mustard seeds
  • 12 tsp cumin seeds
  • 12 tsp coriander seeds
  • 12 tsp fennel seeds
  • 12 tsp fenugreek seeds
  • 2 tsp ground turmeric
  • 14 tsp ground cinnamon
  • 14 tsp ground black pepper
  • 2 tsp fine Himalayan or sea salt or more to taste
  • 12 cup finely chopped herbs (parsley, coriander, dill &/or mint)


  1. In a medium a cooking pot on a low heat melt the ghee and add all the spices besides the turmeric, cinnamon and black pepper.
  2. Pour in the water, turn up the heat to medium and bring to a boil.
  3. Add the pre-soaked and drained mung beans, cover with the lid and cook for 8-10 min, until the beans get tender.
  4. Meanwhile, thoroughly wash basmati in hot water and leave to drain.
  5. Stir in the basmati and vegetables as the mung beans are cooking, season with salt
  6. Cook covered, for another 10 min or so, until the rice and vegetables are tender.
  7. Stir in the herbs, taste for salt and adjust the seasoning if required.
  8. Serve at once with lemon wedges, or thick plain yogurt, or sour milk drinks such as lassi or kefir.

Rice dish

Image courtesy of Freedigitalphotos by tiramisustudio

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