Yogic Recipes: Kicheree

A warm and nourishing meal for winter

Serves: 3 - 4
I love mung beans and rice and I have adapted this recipe to resemble both a Persian Kateh and an Indian Kicheree. Always use fresh, organic ingredients where possible.

Fresh Onions

Fresh Onions
Fresh Garlic

Fresh Garlic
Fresh Root Ginger

Fresh Root Ginger


2½ cups water
½ cup whole or split mung beans
½ cup basmati rice (I like Tilda)
1 medium sized onion, chopped
3 cloves garlic, minced
¼ cup finely minced ginger root
3 cups chopped carrots and celery
2 tablespoons ghee or grape seed oil
¾ tablespoons turmeric
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon ground coriander
½ teaspoon ground cumin
3 cardamom pods (remove shells and use seeds)
½ teaspoon sea salt
pinch of saffron
A few spoons of boiled water (kept to the side)
Garnish: Handful of fresh chopped coriander (optional)

Cooking Instructions:

Use a large non-stick pot and fry off the garlic, ginger and onions until golden in one tablespoon of oil.
Now add the spices and fry them off.
Add the washed rice and mung beans and stir it into the mixture, careful not to break the rice and mung beans.
Add water and cover the pot, add the chopped vegetables once half of the water has evaporated. Once the water has evaporated, make some holes in the rice mixture with the back of wooden spoon. Mix the saffron with a few tablespoons of boiled water and remainder of grape seed oil. Pour the saffron into the holes. Cover the pot lid with a tea towel and place on top of the pot ensuring that no heat escapes. Lower the temperature and cook for 30 minutes. Turn the pot upside down over a large dish.
The kichiree will have formed a rice crust (tadig) shaped like a golden mound.
Serve with the coriander garnish (optional)


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