top of page


This ancient yogic healing food is easy to digest and assimilate. An Ayurveda staple suitable for all types!


4 cups of water 1/2 cup mung beans 1 cup white basmati rice, thoroughly washed 1 onion, chopped 5–7 cloves of garlic, sliced or chopped 1 tsp. ginger root, peeled or chopped 1/2 tsp. turmeric 1/2 tsp. ground black pepper 3/4 tsp. crushed red chili flakes 1/2 tsp. cumin or garam masala, optional

20 squirts Bragg‘s Liquid Aminos, optional

chopped vegetables, optional

a few sprigs of fresh mint, optional


  1. Put the water and mug beans in a pot and boil for about ten minutes.

  2. Add the rice, onion, garlic, ginger, spices, and Brgg's Liquid Aminos, if desired. Cover the pot and boil gently for 30–40 minutes, until it is very soft and soupy.

  3. Add 1–2 cups of any chopped vegetables preferably green, such as asparagus, celery, broccoli, zucchini, or Swiss chard. You can also add carrots and/or mushrooms or you may prefer to keep it very simple and only use one or two green vegetables.

  4. For a complete meal, serve with yogurt and toasted pita bread! Enjoy!

*Based on a recipe from the book, Foods for Health & Healing, by Yogi Bhajan, PhD.

Download or print the recipe.

#recipe #kitcheree #vegetarian

bottom of page