Detox rice and dhal

In Ayurvedic medicine, this recipe is known as kitchari and is a balancing dish that helps to rest and detoxify your cells. Filled with vegetables and delicious spices, it's a dish that will nourish you from the inside out.

By Nici Wickes
  • 40 mins cooking plus soaking
  • Makes 3 cups
  • Print


  • 1/2 cup basmati rice
  • 1/2 cup yellow split mung beans (moong dhal)
  • 3 tbsp butter
  • 1 tsp each cumin seeds, fennel seeds, ground coriander
  • 1 tsp fresh turmeric, grated, or use ½ tsp dried
  • 1 carrot, grated
  • 1 courgette, grated
  • 1/2 cup edamame or green beans
  • 1/2 tsp salt
  • 3 cups water
  • Juice of 1 lemon
  • Handful fresh coriander
  • Plain yoghurt, to serve (optional)


  • 1
    Wash the rice and mung beans in at least two changes of water, then soak for 2 hours or overnight. Drain well.
  • 2
    Heat the butter in a small saucepan or pan until it bubbles then turns foamy. Keep cooking for 5-8 minutes until the foam on top becomes quite still and the milk solids underneath have browned. Strain the golden liquid (ghee or clarified butter) off the solids (discard these).
  • 3
    Heat the ghee in a larger pan along with the spices. Cook for 1-2 minutes before adding the rice and mung beans. Stir for few minutes until they're covered in the ghee. Add the vegetables, salt and 3 cups of water, bringing to the boil for 5 minutes. Lower the heat, cover and cook on low for 10-12 more minutes or until the liquid has been absorbed and the rice is cooked.
  • 4
    Squeeze over the lemon juice, scatter over the chopped fresh coriander and serve with a dollop of plain yoghurt, if using.

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