Kitchari means mixture, usually of 2 different grains and is a common way of eating in Ayurvedic medicine. The mixture of grains, spices, and vegetables creates a balanced and healing quality. I was feeling like my body needed a break, so I made this delicious and cleansing kitchari bowl for dinner with sprouted mung beans, riced cauliflower, broccoli, bok choy, swiss chard, spices and some tahini.



2 tbsp ghee

1 tsp mustard seed

1 tsp cumin seed

1/2 inch fresh ginger, grated

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric powder

1/2 tsp himalayan sea salt

1/2 cup riced cauliflower

1/2 cup white basmati rice, raw

1 cup split yellow mung beans

1 small head broccoli

2-3 cups leafy greens (swiss chard, bok choy, spinach, etc)


Heat 2 tbsp of ghee in a medium pot on low. Add in mustard seed and cumin seed and sauté for 1-2 minutes until they pop. Add in remaining spices and sauce for another 1-2 minutes. Add in rice, mung beans and riced cauliflower and sauce for 2-3 minutes. Add 6 cups of water and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes. Add in broccoli and cook for another 15 minutes. Add in leafy greens and cook another 10-15 minutes. Cook more to allow the water to continue to reduce. Top with tahini and serve.