– the soul food of India 

The first time I tried this simple dish was at my teachers ashram in India. In a simpler form, it was served after the awesome Shankhaprakshalana cleanse, which I now supervise.

One of my beautiful clients Sal, who did the cleanse with me last year, has continued to cook this for herself and Im proud to share her variation of this awesome soul’ food. 

How to make Kitcheri with a twist

Serves 3-4 


Wash 1 cup of brown or white basmati rice 

1 cup of split green mung dhal or split black urid dhal 

1 cup of split moong dhal 

altogether and soak for 6-12 hours 

When ready to prepare… 

Wash again, add to a deep pan with

1/4 tsp Himalayan pink salt or to your taste 

Chilli flakes (optional) 

1-2 tbsp ground turmeric 

Small handful of curry leaves 

1-2 tsp mustard seeds 

1-2 tbsp dried good quality seaweed – Sweet Kombu is good 

and enough water to cover plus at least an inch above the lentil mix

Boil and simmer until cooked when dhal and rice is soft (approx 45 mins) adding water in occasionally along the way. 

To serve:  

Serve with a dab of coconut oil or extra virgin olive oil and fresh black pepper to activate benefits of turmeric   

Variation: add plain active yogurt or kefir for another probiotic boost 

Kindly shared by my beautiful friend Salonee Batavia 

If you make this recipe, please leave a comment below and share what you thought to the finished product. Wed love to know what you think! 🙂