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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 28 reviews
  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4 1x
  • Category: Main, vegan, gluten-free
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegan


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 powder
  • 1/2 tsp cumin seeds or ground cumin powder
  • 1/2 tsp coriander
  • 1/2 tsp garam masala, more to taste
  • 1/41/2 teaspoon chili flakes (optional)
  • few twists of black pepper
  • 1 tsp kosher salt
  • 1/4 cup dry split mung beans, split lentils (or use whole mung beans or whole lentils- soaked overnight)
  • 1/2 cup buckwheat (kashi) or (soaked, brown basmati rice)
  • 1 1/2 cup water
  • 1 cup veggie broth
  • 23 cups chopped vegetables ( like carrot, parsnips, celery, fennel bulb, cauliflower, broccoli)
  • Optional Garnishes: cilantro or Italian parsley, lemon wedge, diced tomato for topping, microgreens, olive oil.


  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 all the spices, pepper, salt and toast for a few more minutes, stirring. 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 to your liking. *If you like a more “porridge-like” consistency, add more veggie broth.
  5. Spoon into bowls, top with fresh diced tomato , cilantro, and a pinch of salt and pepper, and a squeeze of lemon and a drizzle of olive oil.


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 loosen to get it to the consistency you like.

Khichdi will keep up to 4 days in the refrigerator or can be placed in the freezer for up to 3 months.


  • Serving Size: 1 ½ cups
  • 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