Kitchari {Spiced Dal & Rice}

w/ Quick Pickled Radish


  • ½ cup basmati rice
  • ¼ cup yellow mung dal
  • 1-tablespoon coconut oil (*or ghee for non-plant-based)
  • 3 cups vegetable broth
  • 1 tablespoon store-bought Kitchari Spice Mix
  • *OR to make your own spice mix – combine ¼ teaspoon each:

Whole mustard seed

Whole fennel seed

Ground cumin

Ground turmeric

Ground coriander

Ground ginger

Pinch of Sea Salt

  • 1 cup of your favorite mix of chopped vegetables (like: carrots, cauliflower, zucchini, sweet potato)

For the Quick Pickled Radish:

  • 5 radishes, thinly sliced
  • ¼ cup rice vinegar
  • Pinch of sea salt


  1. Soak rice and mung dal in a covered bowl overnight.
  2. Prepare your quick pickled radishes, by placing radishes, vinegar and salt in a bowl and setting aside.
  3. Heat coconut oil in large pot over medium heat. Then add the Kitchari spice mix and stirring until fragrant, about 2 minutes.
  4. Drain the rice and mung dal and stir into pot with spice mix. Sauté for 2 minutes.
  5. Add the vegetable broth and bring to a boil.
  6. Then reduce heat and add your longer-cooking vegetables (leafy greens and quick-cooking vegetables can be added near the end).
  7. Simmer partially covered over medium low heat and cook until the water is absorbed and the rice, mung dal and vegetables are tender (approx. 35-45 minutes)
  8.  Serve with pickled radishes, microgreens or cilantro, a squeeze of fresh lime juice, a sprinkle of hemp seed and a pinch of sea salt.

If you’re looking for an even easier way to prepare this dish, check out this complete Kitchari kit from Banyan Botanicals.