Killer Kichadi Recipe

Name: Killer Kichadi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: ¼ cup split mung beans; ½ cup rice; 8 cups water; 1 cup chopped carrot; 3 stalks celery; 1 cup chopped peeled parsnip; 1 tablespoon chopped fresh ginger; 3 tablespoons ghee; ½ cup chopped onion; 1 teaspoon mustard seeds; ½ teaspoon roasted ground cumin; ½ teaspoon roasted ground coriander; ½ teaspoon turmeric; 1 dried red chili pepper, torn; ¼ teaspoon fresh ground black pepper; ½ teaspoon salt; 12 lemons or 12 lime, squeezed; 3 -5 leaves fresh basil

Servings: persons

¼ cup split mung beans
½ cup rice
8 cups water
1 cup chopped carrot
3 stalks celery
1 cup chopped peeled parsnip
1 tablespoon chopped fresh ginger
3 tablespoons ghee
½ cup chopped onion
1 teaspoon mustard seeds
½ teaspoon roasted ground cumin
½ teaspoon roasted ground coriander
½ teaspoon turmeric
1 dried red chili pepper, torn
¼ teaspoon fresh ground black pepper
½ teaspoon salt
12 lemons or 12 lime, squeezed
3 -5 leaves fresh basil

1
Wash rice and mung beans, chop vegetables and ginger.
2
combine first set of ingredients in stockpot and bring to boil, then reducing to simmer.
3
Prepare second set of ingredients; heat ghee in pan.
4
Add mustard seeds, wait for them to pop, then add onion and spices and fry till slightly browned.
5
Add ingredients from pan to stockpot; let simmer for one hour.
6
Add final set of ingredients and serve.
7
Enjoy this healing kichadi!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup split mung beans, ½ cup rice, 8 cups water, 1 cup chopped carrot, and more.

Yes, Killer Kichadi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Killer Kichadi

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