Recipe – Healthy Ayurvedic Kichadi

vegetable soup
Recipe – A simple Ayurvedic Vegetable Soup
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Tridoshic Kichadi

Key highlights of this post:

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 6 people


1 cup Basmati rice
1 cup split mung beans
1 cup chopped green beans
1 cup chopped carrots
½ teaspoon turmeric
2 tablespoons ghee
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 ½ teaspoon cumin seeds
4 pods of cardamom (peeled and ground)
1 tablespoon grated ginger
2 teaspoon salt
1 tablespoon coriander powder
½ bunch of finely chopped cilantro


1. Wash rice and mung until water is clear.
2. Wash green beans and carrots and chop them into 1 inch pieces.
3. In a sauce pan, warm ghee and add fennel, mustard, cumin and sauté for about 1 minute.
4. Add rice, mung, turmeric and coriander and sauté for about 2 minutes.
5. Add ginger, carrots and green beans and sauté for about 1 minute.
6. Add 4 cups of water and bring to a boil.
7. Add salt and reduce to medium low heat.
8. Cover and cook for about 15 minutes until the kichadi is tender in consistency. Add water as needed to keep the kichadi moist.
9. Before serving, garnish with cardamom and cilantro.


1. When combined with Chutney or Raita, this kichadi provides all 6 tastes.
2. By combining grains, lentils, vegetables, herbs & healthy fats, this kichadi balances Vata, Pitta & Kapha
3. Can be consumed in all seasons.
4. Helps both sick people in healing and healthy people in maintaining health.

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