Simple kitchari recipe (Buckwheat khichdi)

simple kitchari recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

deliciously spiced mung beans with buckwheat


  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 2 teaspoons mustard seeds
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 1 yellow onion, diced (yields about 1 cup)
  • 3 carrots, peeled and diced
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups (200 grams) buckwheat, rinsed
  • 2 cups (200 grams)  mung beans (soaked overnight)
  • 4 cups (1 liter) vegetable broth
  • 1 cup of water
  • Fennel froths for garnish
  • Optional toppings: some fennel and carrots sliced (optional)


  1. In a medium pot, heat the coconut oil over medium heat.
  2. Add the cumin seeds and mustard seeds and toast them until the mustard seeds start to pop. (1-2 minutes, stirring frequently to keep the spices from burning)
  3. Add the onions, garlic, ginger, and carrots and sauté for 5 minutes, until golden and fragrant.
  4. Once the vegetables have softened add turmeric, cloves, salt, and black pepper and stir.
  5. Add buckwheat or brown rice, soaked mung beans, vegetable broth, and water.
  6. Bring everything to a good boil.
  7. Turn heat to low, cover with some sliced fennel and carrots (optional) and let it simmer for 25 minutes.
  8. Check for doneness.
  9. Continue cooking for 5 to 10 more minutes if necessary. Some buckwheat or rice grains take longer.
  10. Once it is done, spoon into bowls, top with fresh fennel froths, cilantro or parsley
  11. Season with a pinch of salt, pepper, and a squeeze of lemon.



  • Tip 1: Instead of mung beans you could also use dried moong dal or red lentils
  • Tip 2: you could replace buckwheat with brown rice

Keywords: Kitchari, Mung Beans with buckwheat, khichdi, traditional Ayurvedic dish