Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Meet kitchari! This bowl may not look like much to the eye, but this Ayurvedic mung bean dish is considered incredibly nourishing and cleansing {and the new health rage on the yogi scene}.
  • 3-4 c water
  • 1 c soaked mung beans
  • 1, 4” chunk fresh ginger
  • 1 tsp ground turmeric
  • 3 tbsp unsweetened shredded coconut
  • 3 tbsp coconut oil
  • 3 tbsp cinnamon
  • sea salt and pepper to taste
  1. Rinse the mung beans and let soak in water for 2 hours. the water should cover the mung beans completely.
  2. In a blender combine the fresh ginger, shredded coconut and ½ c water.
  3. In a large saucepan melt the coconut oil over medium heat. Add the cinnamon and turmeric to the pan and heat until warm {watch careful as you don’t want it to burn}.
  4. Drain the soaking mung beans and add them to the spice mixture in the pan.
  5. Add 3 cups water to the pan and bring the mung beans to a boil, cover and let simmer on low heat for 25 minutes until the beans are soft.
  6. Enjoy anytime of day and feel free to add more coconut or cinnamon to sweeten the kitchari up. Or add roasted vegetable puree to add a more savory substance.
  7. **To make the roasted vegetable puree roast 2 cups broccoli, 1 c carrots and 2 cups cubed butternut squash. I like to add a little garlic, olive oil and salt and pepper. Roast on a large pan at 400 degrees for approximately 20 minutes. Then let the vegetables cool and blend in a high speed blender to create a vegetable puree.
*Makes approximately 4-6 servings {serving is about ½ c}. Store leftovers in fridge in glass container for up to one week. You can also freeze.
**Personally, I liked the standard dish {with extra coconut and cinnamon} for breakfast; kind of like a big bowl of porridge or steel cut oats. But when I ate the dish later in the day, for lunch, dinner or snacking, I added 1-2 cups of the roasted vegetable puree giving it a more savory substance.
Recipe by Nourish, Move, Love at