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A simple healing recipe for Vegetable Khichdi (aka Khichadi) an Indian “Detox” meal made w/ soaked mung beans (moong dal) or lentils and  buckwheat (or brown rice)  vegetables & soothing turmeric.  Restorative and cleansing. Vegan and GF.
A healing bowl of khichdi, an Ayurvedic recipe considered to be India's "comfort food" made w/ healing ingredients, detoxing veggies & soothing turmeric. Vegan and GF | #khichuri #khichdi #khichidi #ayurvedic #ayervedicrecipes #khichadi #vegan
Empty yourself and let the universe fill you. Yogi Tea

What is Khichdi?

For centuries, all throughout India, Khichdi has been thought of as comfort food, for its gentle cleansing and detoxing properties, which over time brings balance and wellness to the body.
Often people who practice this tradition will do a “cleanse” by eating this simple meal, 3 times a day, for 3-7 days. From simple, humble ingredients, this Indian Khichdi recipe has long been cherished in Ayurveda, for its ability to restore balance and bring healing to the body.

In its traditional form, Khichdi consists of mung beans (moong dal)  or lentils, cooked with rice (or buckwheat), vegetables and mild Indian spices and can vary greatly depending on the region.

It is considered one of the most healing meals in Ayurveda because it is tri-doshic; balancing all three doshas. Very nourishing and easy to digest, it generally does not create any abdominal discomfort, like gas or bloating.

A healing bowl of khichdi, an Ayurvedic recipe considered to be India's "comfort food" made w/ healing ingredients, detoxing veggies & soothing turmeric. Vegan and GF | #khichuri #khichdi #khichidi #ayurvedic #ayervedicrecipes #khichadi #vegan #mungbeans #buckwheat

This Khichdi recipe is made with soaked mung beans or lentils and toasted buckwheat, also known as Kashi, (or sub rice) and your choice of cleansing vegetables like carrots, celery, fennel, cauliflower, broccoli or kale and flavorful Indian spices.

It’s delicious and healthy and what I personally love about this dish, is how satisfied I feel after eating it, without feeling too heavy. It gives me energy and stamina all day long and I find at dinner time, I am less ravenous, and better able to make wiser decisions as far as what to eat, and how much.

In Ayurveda, it is believed that we should have our biggest meal of the day, when the sun is at its highest point–at lunchtime!

If you’ve read last week’s post on the Ayurvedic Detox Tea, you’ll know that I have been working on a two-week clean-eating guide for a reader who is struggling with illness. Wow… I had no idea so many of you would be interested in receiving this, but I guess it is the season! We could all use a little motivation to get back on track after the holidays.

If you would like a copy of the guide, just click the tab at the top of this page “Clean Eating Guide” and sign up. If you are already an email subscriber, there is a link in the weekly emails you already receive, at the top.

A healing bowl of Khichuri, an Ayurvedic recipe considered to be India's "comfort food" made w/ healing ingredients, detoxing veggies & soothing turmeric. Vegan and GF | #khichuri #khichdi #khichidi #ayurvedic #ayervedicrecipes #khichadi #vegan #mungbeans #buckwheat

The star of this dish, are little mung beans. But don’t let their diminutive size fool you– they are surprisingly packed full of nutrients and the list of health benefits to the body is endless.

A tip: soaking mung beans in water overnight will double their size (right side),  cut their cooking time in half and increase their digestibility. Sprouted mung beans are exceptionally good for you.
For more on the super amazing power of mung beans….read this.

A healing bowl of Khichuri, an Ayurvedic recipe considered to be India's "comfort food" made w/ healing ingredients, detoxing veggies & soothing turmeric. Vegan and GF | #khichuri #khichdi #khichidi #ayurvedic #ayervedicrecipes #khichadi #vegan #mungbeans #buckwheat


Doing a “cleanse” doesn’t have to be drastic. It doesn’t have to be expensive. You don’t have to starve. You don’t have purge. You don’t have to be on a juice fast the whole time. It can actually be a very a gentle,  holistic and energizing.  At least that’s how I like to do it. The menu plan I’m working on, is rich in fruits and veggies, low in sugar, white flour, fats and processed food.

It’s based on the idea that our bodies are like filters. They take in all that we give them, absorb what is needed then hopefully filter out the rest. But sometimes the filters get clogged up with muck, and stop working as efficiently as they used to. We stop burning fat as we used to, and our metabolisms become sluggish. Our arteries clog up.

A healing bowl of khichdi, an Ayurvedic recipe considered to be India's "comfort food" made w/ healing ingredients, detoxing veggies & soothing turmeric. Vegan and GF | #khichuri #khichdi #khichidi #ayurvedic #ayervedicrecipes #khichadi #vegan #mungbeans #buckwheat

Eating cleanly for a period of time, can actually reverse this, and assist the body in catching up with its inner cleaning, and do what it naturally wants to do – shed and filter out what’s not needed for it to be healthy.

Giving ourselves a rest from rich, fatty, sugary, processed and or nutrient-poor foods, allows our bodies time to restore itself and focus on the task at hand, healing itself, without being overburdened from what else is coming in. It’s almost like pushing the reset button.

After a few weeks of rest, the digestive fire will start burning again. The metabolism will become more efficient, and energy levels will increase. Skin will clear up and glow. You will feel good.

So setting aside a period of 3-7 days, perhaps making this Khichdi recipe – is a very simple way to reset the body and give it some much-needed rest.

A healing bowl of khichdi, an Ayurvedic recipe considered to be India's "comfort food" made w/ healing ingredients, detoxing veggies & soothing turmeric. Vegan and GF | #khichuri #khichdi #khichidi #ayurvedic #ayervedicrecipes #khichadi #vegan #mungbeans #buckwheat

Where ever this finds you, may you feel hopeful and excited about this coming New Year — open to the possibilities that haven’t even been imagined yet. Create, along with me, a little space for the mystery to unfold, without too many plans – a clear open field to let life show up, in its own wise and perfect way.

Cheers and love. All the best to you this New Year!

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Budda Bowl- A cleansing ayurvedic recipe for khichadi made with sprouted mung beans and kashi... healing and detoxing | From Feasting at Home Blog

Khichdi Recipe -Ayurvedic Detox Bowl


A simple cleansing recipe for Khichdi ( or Khichuri)   -an Indian, comfort food from the Ayurvedic tradition that helps sooth and heal the body.


Units Scale
  • 1/2 cup diced onion
  • 1 1/2 tablespoon olive oil or coconut oil
  • 1 tablespoon grated ginger
  • 1 tablespoon chopped garlic
  • 1 tsp whole mustard seeds
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp curry powder, more to taste
  • 1 small dried red chili pepper, crumbled(or half for less spicy)
  • 3/4 tsp kosher salt
  • 1/4 cup split mung beans, split lentils (or whole mung beans or whole lentils- soaked overnight)
  • 1/2 cup toasted buckwheat (kashi) or (soaked, brown basmati rice)
  • 1 1/2 cup water
  • 1 cup veggie broth
  • 2 cups chopped vegetables ( like carrot, parsnips, celery, fennel bulb, cauliflower, broccoli)
  • 2 tablespoon chopped cilantro or Italian parsley
  • squeeze lemon or lime
  • 1 diced tomato


  1. In a medium pot, saute onion in oil over medium high heat for 2-3 minutes. Reduce heat to medium add ginger and garlic, and saute a few minutes, until golden and fragrant.
  2. Add spices, pepper, salt and  stirring, toast for a few more minutes. Add soaked mung beans and buckwheat or soaked brown rice. Add water, broth and 2 cups chopped veggies bring to a good boil. Cover. Turn heat to low, and let simmer for 20 minutes. Check for doneness.
  3. Continue cooking for 5 to 10 more minutes if necessary. Some rice takes longer, and if you do not pre-soak your whole mung beans, or brown rice, you will need to add more water, which will change the recipe proportions and flavor…so try to soak if possible.
  4. Once it is done, taste and adjust salt and seasonings. If you like a more “porridge-like” consistancy add more veggie broth.
  5. Spoon into bowls, top with fresh diced tomato and fresh cilantro or parsley and a pinch of salt and pepper, and a squeeze of lemon or lime.
  6.  A drizzle a little olive oil over the top of the tomatoes is nice too.


Soaking the beans (or lentils) helps with digestibility and also shortens the cooking time in half. I highly recommend soaking. 🙂 If using brown rice, make sure to pre-soak for a few hours or overnight to help shorten the cooking time.

If you prefer your khichdi more like a porridge (which is traditional in parts of India) feel free to add warm veggie broth to get it to the consistency you like.


  • Serving Size:
  • Calories: 305
  • Sugar: 4.2 g
  • Sodium: 83.4 mg
  • Fat: 5.7 g
  • Saturated Fat: 3.2 g
  • Carbohydrates: 55 g
  • Fiber: 11.5 g
  • Protein: 11.3 g
  • Cholesterol: 0 mg

Keywords: Khichuri, Khichdi, Khichdi recipe, ayurvedic recipes, Khichidi recipe,






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  1. This was delicious, Sylvia. Thank you so much. I added a bit more ginger and topped with parsley, tomatoes, lemon and EVOO. So good,

  2. This is delicious! It’s like health in a bowl, thanks so much 🙂

    Excited to try the other recipes on your blog!

    1. Very delicious!!!

      Carb manager calculated 40 grs of carbs. I take insulin, so it was important for me to be sure of the macros. You may want to make a note of it for people like me with T1 diabetes.

      Also, I will definitely double the amount of spices for my taste.

      And question:
      Can I substitute the turmeric powder for fresh turmeric and if so, what is the quantity if grated?

      Thank your for an amazing recipe.

  3. This is delicious!! It’s like health in a bowl, thanks so much 🙂
    Excited to try the other recipes on your blog!

  4. Simple and healthy. I made breakfast using the recipe and found it great. Thank you for this simple and healthy detox recipe.

  5. This was delicious! I used soaked basmati rice and green split peas which gave a hearty texture along with the carrots, diced tomatoes, and broth. The olive oil and parsley on top with fresh tomatoes made this one of my favorites.

  6. Absolutely delicious! Thank you. I used white basmati rice to substitute the buckwheat and it tasted amazing. I loved how filling the food was without feeling overstuffed. I’ve cooked 3 recipes from your vegetarian recipes and I’ve got to say you’re a really good chef! Thank you. (:

  7. Hello Sylvia,

    I loved the recipe, so so good and comforting. Also can you tell me where you got this amazing blue plate you cooked the recipe in?
    Thanks Sylvia!

  8. I made this recipe carefully, following the instructions. The only things I omitted were the chili pepper and the cilantro/parsley (didn’t have any). It came out very bitter and unpleasant . I love Indian food, but this just did not work out well for me at all.
    But I still find many of your recipes both tasty and healthy; just not this one, this time.

    1. Oh no! I’m sorry. This is so strange. Was it bitter from the spices you think, or from the mung beans? I’m trying to rack my brain on what would have caused that.

  9. The whole family love this dish including our 11 year old, which fills me with delight! Really easy to prepare, incredibly tasty, and full of goodness. Thanks 😊

  10. I have had a bag of sprouted mungbeans in my cupboard for over a year now, not knowing what to do with them. This is an amazing recipe, it tasted so darn good!! I even added the pickeled onions on top with some cabbage!! OMG to die for!

  11. I made this last night using brown rice instead of buckwheat because it’s what I had on hand. I used carrots, parsnips and broccoli as my veggies, and I increased the curry powder by just a bit (heaping vs. flat teaspoon). It was exactly as you described: warm, cozy delicious and filling! I will be eating this for the next few days for a gentle cleanse.

    Quick heads up: using the recipe multiplier is helpful for the ingredients, but the instructions in step 2 say ‘add 2 cups of veggies’ rather than the 4 cups I prepared when making 2x the recipe.

  12. I use the organic California (brown) rice brand and it normally take 40 minutes, so unfortunately my rice was very underdone. Not sure the best method to get it just right.

    1. Hey Jenny, sorry about that. This is an older recipe that I’m reworking. I will add some notes for now. Appreciate you letting me know!

  13. such ap ki recipe me ghar ka swad hai and hotel jasi dono ka combinaton ka jawab nahi………Very Delicious! Love all those colors :)))

  14. Hi Sylvia,
    This looks tasty, and I already have most of the ingredients in my fridge and pantry, but I have no idea where to find mung beans. Perhaps an Asian grocery? Are they dried and bagged like other beans?
    (P.S. I just noticed this is an old post but I’m hoping you might be able to help anyway.)

    1. Hi Jen, I find them in the bulk section ( dry) at my grocery store. Asian stores would probably have as well!

      1. You can also buy mung beans on as that’s where I buy them. I live in a very small Texas town & have to drive a ways to find all but the most common foods.

  15. This looks like a nice breakfast. I need a breakfast that will fill me up, but not weight me down. Currently finding either have fruit at 8.00am and am starving by 11am. Or if I have a heavier breakfast, the digestion process drains my energy and I am sleepy by 2pm. So desperately need something that will fill me up and give me energy.

    1. Well… I know ghee would taste better!! 🙂 Just keeping the recipe vegan, but feel free to substitute!

  16. I absolutely love everything about this post and recipe. These flavors and textures are a perfect jumpstart to the New Year, especially after the sugar filled holiday season!

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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