Vegan Kitchari (Indian Mung Bean Rice Porridge)
A simple one-pot Indian rice porridge (kitchari) made with yellow mung beans and cooked Japanese short-grain rice.Lightly spiced, gentle on digestion, and naturally comforting — even though it’s made entirely from plant-based ingredients, it carries a richness reminiscent of egg congee.Perfect for tired days or a light, nourishing breakfast.
Ingredients
- 180 g yellow split mung beans moong dal, rinsed
- 150 g cooked Japanese short-grain rice leftover rice works well
- 700 ml water
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon turmeric powder
- ½~ teaspoon salt to taste
Optional
- ghee or neutral oil for finishing
- fresh cilantro finely chopped
Instructions
- Rinse the mung beans well and drain.180 g yellow split mung beans
- Add mung beans, cooked rice, and water to a pressure cooker. Stir gently.150 g cooked Japanese short-grain rice, 700 ml water
- Close the lid and cook on high heat.
- Once pressure is reached, lower the heat and cook for 2½–3 minutes.
- Remove from heat and allow the pressure to release naturally.
- Open the lid, add cumin, coriander, and turmeric. Stir well.1 teaspoon ground cumin, 1 teaspoon ground coriander, ¼ teaspoon turmeric powder
- Season with salt to taste.½~ teaspoon salt
- Finish with oil and cilantro if desired.ghee or neutral oil, fresh cilantro
Notes
- Adjust the amount of spices depending on how you feel.
- On days when your stomach feels weak, you can reduce the spices — or skip them entirely and season with salt only.
- For extra aroma, finish with a little ghee or spiced oil if desired.
Serving Suggestions
- Enjoy as is for a simple meal
- Garnish with chopped cilantro for a fresher, more curry-like aroma
- Serve warm as a light breakfast or restorative meal
Storage
- Store leftovers in an airtight container in the refrigerator for up to 1-2 days.
- Reheat gently with a little water to loosen the texture.