Kitchari has been a staple in Ayurveda because it's nourishing, easy to digest, and supports detox and increases immunity.⁣⁣ ⁣⁣ Kitchari typically combines lentils or mung beans, with either rice or quinoa and Ayurvedic spices-- and our Kitchari Spice blend is what makes it so delicious!⁣⁣


3/4 cup quinoa

3/4 cup mung beans

2 cups water

1 Tbsp coconut oil or ghee

1.5 Tbsp Kitchari Spice

1 tsp fresh ginger (optional)

OPTION 1: Instapot (recommended)

  1. Add 3/4 cup water and 3/4 cup mung beans to Instapot.

  2. Set for 1 minute pressure cook. Let pot automatically release.

  3. Add 3/4 cup quinoa, 1.5 cup water, 1.5T kitchari spice, and ginger (optional).

  4. Set for 1 minute pressure cook. Let pot automatically release

  5. Stir in 1-2 Tbsp coconut oil.


  1. Soak mung beans overnight

  2. Rinse and drain the mung beans.

  3. In a large pan, heat 1-2 Tbsp coconut oil on low-medium. Add 1.5T kitchari spice and sauté until fragrant.

  4. Add soaked mung beans and 3/4 cup quinoa, and stir to coat.

  5. Cover with 1.5 cups of water (more water will give soupier consistency).

  6. Bring to a boil, reduce heat and simmer until well cooked. (about 25-40 min).

    For a soupier variation, continue adding 1-2 cups water for desired consistency.

    For a thicker stew-like variation, cook until water is almost absorbed.

  7. Stir in 1-2 Tbsp coconut oil.