Kitcharee - The Perfect Winter Warming Food


Have you adopted yogic practices in your kitchen? Cooking and eating consciously are an essential part of a yogic lifestyle. Kriya and asana will help to keep your body healthy and fit but we also need to work on ourselves from the inside out. What you put in is what you get out!

Cooking is a ritual to be honored and done conscientiously. Chanting in the Kundalini yoga kitchen is an essential ingredient of any meal. Listen to or chant any of your favorite mantra when preparing your food. Infuse what you eat with a high vibration and elevated intentions of self-nurturing.

I love Kitcheree in the colder seasons. It is warming and hearty. I tend to make it with more root vegetables in the winter but whatever veggies you have can be used.

I like to go on a mono diet of Kitcheree for 40 days periodically. This one dish has everything you need. I always appreciate the simplicity of getting a break from meal planning and food obsessing. I find that I have a lot more time in my day to use elsewhere when I’m a mono diet. This recipe makes a generous portion so you may have some left for the next day, depending on how many you’re feeding.

I’ve included Yogi Bhajan’s hot sauce recipe below, too. It is a nice compliment to Kitcheree if you enjoy a bit of spice!

Don’t forget to chant ‘Sat Naam’ before you eat to bless your meal!

Kitcharee - Mung Beans & Rice with Vegetables


4 ½ cups water 
½ cup whole mung beans 
½ cup basmati rice 
1 onion, chopped 
3 cloves garlic, minced 
¼ cup finely minced ginger root 
3 cups chopped vegetables 
2 tablespoons ghee or oil 
¾ tablespoon turmeric 
¼ teaspoon dried crushed red chiles 
¼ teaspoon ground black pepper 
½ teaspoon coriander 
½ teaspoon cumin 
½ teaspoon salt

Cooking Instructions:

Rinse the mung beans* and rice. Add the mung beans to boiling water and cook until they begin to split. Add the rice and cook another 15 minutes, stirring occasionally. Now add the vegetables.

Heat the ghee/oil in a sauteé pan and add the onions, garlic, and ginger and sauteé until clear. Add the spices and cook 5 more minutes, stirring constantly. Add a little water if necessary. Add this to the cooked rice and beans. You can substitute vegetables as you like, as well as use Bragg Liquid Aminos, tamari, or soy sauce instead of salt. Tastes great with yogurt!

*To reduce flatuence from beans, soak the beans overnight in a water basin of water at room temperature. Use enough water to fully submerge the beans and then some more as the beans will expand while soaking. Rinse the beans well before cooking.

Yogi Bhajan’s Hot Sauce


3 large onions, chopped
¼ cup dried crushed red chiles
8 ounces tamarind concentrate
16 ounces hot water
1 ½ cups sesame oil
1 tablespoon turmeric
10 whole small dried red chiles
2 cups apple cider vinegar


Put the onions in a large bowl. Sprinkle with the crushed chiles. Melt tamarind concentrate in hot water. Add sesame oil and diluted tamarind to onions. Sprinkle with the turmeric. Add the whole chiles and vinegar. Stir and cover. Let sit overnight or several days for the fullest flavor. Store in the refrigerator. The sauce will keep a long time and get better and better. Yields 2 quarts.

Sat Naam