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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,