Kitchari is a combination of rice cooked in a slit pea soup. Mildly seasoned with salt, butter and fresh vegetables  such onions and tomatoes.


  • ½ cup slit peas [dhal]
  • 1 cup rice
  • ¼ onion, sliced
  • ¼ tomato, finely chopped
  • 1 sprig thyme
  • 2 mint leaves, chopped
  • 3 sprigs curry leaves
  • ¼ teaspoon of mixed ginger and garlic paste
  • ¼ teaspoon each of turmeric powder, chilli powder, mixed coriander and cumin powder
  • 1½ tablespoons of butter
  • Water
Braising of the kitchari

1 tablespoon of oil

A Pinch of mustard seeds
1 slit green chilli
A pinch of cumin


  1. In a pot add in a litre of water, rice, slit peas and bring to a boil.
  2.  At boiling point a white startchy substance will appear.
  3.  Remove the mixture from the stove top and rinse 2-3 times till the water runs clear.
  4.  Return the pot to the stove and stir in the onions, tomatoes, mint, spring onion, curry leaves, chilli powder, tumeric powder, mixed cumin and coriander powder and salt to taste.
  5.  Boil till the split peas are soften in a pulp like consistency and rice has become soft but not mushy.
  6. Additional water may be needed.
  7.  Stir in the butter.
  8.  In a frying pan combined all the braising ingredients and fry till the chilli changes colour.
  9.  Pour the braised mixture into the kitchari.
  10.  Garnish with freshly chopped coriander.