Pitta Pacifying Kitchari

Prep Time

5 minutes

Prep Notes

Although it is not necessary, you can soak the mung dal for 1 hour before cooking to improve digestibility.

Cooking Time

20-25 minutes


3 servings


1 cup mung dal

3 cups water

1 tsp sea salt

½ tsp fennel seeds

½ tsp ground coriander

½ tsp basil

½ tsp turmeric

Pinch of hing or asafeotida

Lime wedges

Chopped fresh cilantro

Shredded coconut (unsweetened)


  1. Place mung, water, sea salt and fennel seeds in a pot.
  2. Bring to a boil over medium-high heat, lowerheat to simmer and cook, stirring often, until all water is absorbed, about 20minutes.
  3. Stir in remaining spices and cook another 5minutes.
  4. Squeeze lime juice into mung and stirwell.  Serve hot, garnished with cilantroand coconut.


This version of kitchari is great for summer, or year-round for Pitta-types.  The spices used are more cooling, while still aiding in digestion.