[wpurp-searchable-recipe]Thai Kitchari – – – [/wpurp-searchable-recipe]

  • Prep Time: 15m
  • Cook Time: 20m
  • Total Time: 35m


  • 1 cup split yellow mung dahl or whole green mung beans
  • 1 cup quinoa or basmati rice
  • 3 1/2 cups water
  • 1 leek, diced
  • 1 stalk of celery, diced
  • 1 handful of shitaki mushrooms
  • 1/4 cup dried coconut
  • 1/4 cup fresh ginger root
  • 1 handful of cilantro or Thai basil
  • 1 lime, juiced
  • pinch cayenne pepper
  • salt
  • optional vegetables (green beans, cabbage, bok choy, broccoli, asparagus)
  • 1 tablespoon sesame oil


  1. Soak grains and beans for 3-8 hours. In a large saucepan on medium heat, cook onion, celery and carrots in water, stirring frequently. Add water as needed so veggies don't stick to the pan and cook for 5 minutes. In a blender combine ginger, coconut, cilantro or Thai basil, lime juice and 1/2 cup of water. Blend until liquified.
  2. Next add grains, beans, blended items and water or veggie stock. This is a good time to add your optional veggies as well. Bring to a boil and then let simmer, slightly covered, until grains and beans are cooked (about 20 minutes). Add sesame oil and salt to taste.