Spring Kitchari with Asparagus and Carrots

Spring Kitchari with Asparagus and Carrots



This ancient dish has long been used to nourish babies, the elderly, and the sick. The healthy benefit form kitchari mono-diets during times of cleansing and deep spiritual practice. Of course, kitchari can be found on many dinner tables on a normal day as it is a simple and delicious dish.

Kitchari with Asparagus and Carrots



  • 1 cup Split Yellow Mung Dal
  • 1/2 cup Basmati Rice
  • 1 tablespoon Ghee
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Mustard Seeds
  • 1 pinch Asafoetida (Hing)
  • 1/2 teaspoon each: Coriander Powder, Fennel Powder and Cumin Powder
  • 1 tablespoon Fresh Ginger, chopped
  • 1/2 teaspoon Turmeric
  • 1 cup Carrots, roughly chopped
  • 1 bunch Asparagus, trimmed and cut into 2” pieces
  • 3/4 teaspoon Salt (Rock Salt is best)
  • 4 cups Water (add more for a thinner consistency)



  1. Wash mung dal and rice together until water runs clear.
  2. In a pot on medium low heat, melt the ghee and add mustard seeds, cumin seeds and hing. Stir for a minute.
  3. Add the coriander, fennel and cumin. Stir for a minute.
  4. Add the ginger and turmeric. Stir for a minute.
  5. Add the carrots and sauté for 2-3 minutes.
  6. Add the rice and mung dal and stir until well mixed with spices.
  7. Add water and salt. Bring to a boil.
  8. Reduce heat to simmer. Cover with lid leaving a small opening. Cook for about half an hour, until soft and mushy.
  9. Add the asparagus. Cook for about 3 minutes, until asparagus is tender.
  10. Serve and enjoy hot.


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