Thermomix Moong Dal Kitchari

Why You’ll Love This Thermomix Kitchari

Easy one-pot meal - Everything cooks in the Thermomix bowl, so cleanup is minimal.

Healthy and nourishing - Made with basmati rice, moong dal, and warming spices like turmeric and ginger.

Naturally vegetarian and gluten-free - A wholesome option for many dietary needs.

Perfect comfort food - Creamy, mild, and soothing, especially on busy days or when you want something light and satisfying.

Great for meal prep - Kitchari reheats beautifully, making it ideal for lunches during the week.

Customizable - Add vegetables, spices, or toppings to make it your own.

Kitchari (also spelled khichdi) is one of the most comforting and nourishing dishes in Indian cuisine. Traditionally made with rice, moong dal, gentle spices, and ghee, this one-pot meal is known for being easy to digest, wholesome, and deeply satisfying.

This Thermomix Kitchari recipe makes the process even simpler. The Thermomix sautés the aromatics, then gently cooks the rice and lentils into a creamy, comforting dish with almost no effort. In about 35 minutes, you’ll have a warm, nutritious meal that’s perfect for busy weeknights, light lunches, or when you want something soothing and healthy.

Made with basmati rice, yellow moong dal, turmeric, ginger, and cumin, this kitchari is mild, flavorful, and naturally vegetarian. You can also add vegetables or finish it with a fragrant ghee tempering for extra flavor.

If you’re looking for an easy Thermomix Indian recipe that’s healthy, simple, and comforting, this moong dal kitchari is a wonderful place to start.

Thermomix Moong Dal Kitchari

Prep time: 5 minutes Cooking time: 30–35 minutes Servings: 2–3

Ingredients

• 1 onion, halved

• 2 cloves garlic (optional)

• 1 tsp fresh ginger, minced

• 20 g ghee or oil

• 100 g basmati rice, rinsed

• 100 g yellow moong dal (split mung beans), rinsed

• 700–800 g water or vegetable stock

• 1 tsp turmeric powder

• 1 tsp cumin seeds

• 1 tsp salt (adjust to taste)

  
  

Optional

• 100 g diced vegetables (carrots, peas, beans)

• Whole green mung beans contain more fiber and require soaking (usually overnight) and a longer cooking time. Split yellow moong dal cooks quickly and is traditionally used for kitchari.

Instructions

1. Chop aromatics

   Place onion and garlic in the mixing bowl and chop 5 sec / speed 5.

   
   

2. Sauté

   Scrape down the sides. Add ghee or oil, cumin seeds, and ginger.

   Sauté 3 min / Varoma / speed 1.

   
   

3. Add ingredients

   Add rinsed rice, moong dal, water or stock, turmeric, and salt.

   
   

4. Cook

   Cook 30 min / 95°C / reverse / speed 1.

   If adding vegetables, add them at the beginning or halfway through cooking.

   
   

5. Rest and serve

   Let the kitchari rest for 5 minutes to thicken slightly.

   Serve topped with ghee and fresh coriander.

Tips

For softer kitchari

Increase water to 900 g or cook 5 minutes longer.

Optional tempering

Heat ghee with cumin seeds and dried chilies in a small pan and pour over the cooked kitchari before serving.

Using the Varoma

Steam vegetables in the Varoma while the kitchari cooks and mix them in before serving.

Variations

Vegetable Kitchari

Add 100–150 g diced vegetables such as carrots, peas, zucchini, spinach, or green beans.

Spiced Kitchari

For a stronger Indian flavor, add spices such as:

• ½ tsp coriander powder

• ½ tsp garam masala

• a pinch of chili flakes

Vegan Version

Simply replace the ghee with coconut oil or olive oil.

Protein Boost

Stir in cooked chickpeas or top with roasted tofu for extra protein.

Ayurvedic-Style Kitchari

Keep the recipe simple with just rice, moong dal, ginger, turmeric, and cumin. Finish with a drizzle of ghee.

Serving Suggestions

Kitchari is delicious on its own, but you can serve it with:

• plain yogurt or plant-based yogurt

• a squeeze of fresh lemon juice

• fresh coriander or parsley

• mango pickle or lime pickle

• sautéed or steamed vegetables

• papadums or flatbread

  
  

Storage Tips

Refrigerator Store leftover kitchari in an airtight container in the refrigerator for up to 3 days.

Freezer Kitchari freezes well. Freeze portions in sealed containers for up to 2 months.

Reheating Reheat gently on the stove. Add a splash of water or stock to loosen the texture, as the rice and lentils thicken as they cool.

Frequently Asked Questions

Can I use other lentils? Yellow moong dal is traditional because it cooks quickly and becomes creamy. Red lentils can work as a substitute, but the flavor and texture will be slightly different.

Can I make kitchari without soaking the rice and dal? Yes. Soaking for about 20 minutes improves texture and digestion, but it’s optional.

Why is my kitchari too thick? Simply stir in a little hot water or stock until you reach your preferred consistency.