Simple kitchari recipe (Buckwheat khichdi)

simple kitchari recipe

deliciously spiced mung beans with buckwheat




  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.