![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=150){kind=logo}
![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=600){kind=logo}
Pitta-Friendly Khichari with Coconut & Cilantro | Ayurvedic Recipe
2026 June 12
Light, mild, creamy – perfect as a light evening meal or for 1–3 days of detox
Ingredients for 3–4 portions
- 150 g yellow mung dal (split, well rinsed)
- 150 g basmati rice (well rinsed)
- 1 tbsp ghee (2 tbsp if required; for a strictly cooling Pitta effect, use 1 tbsp coconut oil + 1 tsp ghee if necessary)
- 1 tsp cumin seeds
- 1 tsp coriander seeds, coarsely ground
- 1 tsp fennel seeds
- 1 small bay leaf
- 1 piece of ginger (1–2 cm), very finely chopped (use only a little if you have a strong Pitta constitution)
- 1 small courgette, diced
- 1 small carrot, diced
- 800–900 ml hot water (depending on desired consistency)
- ½ tsp rock salt
- 1 handful of fresh coriander, chopped
- 2–3 tbsp finely grated coconut
- ½ lime (juice) – optional
How it works
- Heat the ghee in a saucepan. Briefly toast the cumin, coriander, fennel, bay leaf and ginger until fragrant.
- Add the mung dal and rice, and stir for 1 minute. Pour in hot water and season with salt.
- Bring to the boil, then simmer gently over a low heat for 25–30 minutes. After 10–15 minutes, add the courgette and carrot. Top up with water if necessary.
- Finally, fold in the desiccated coconut and fresh coriander. Season to taste with lime. Optionally, sprinkle with a little chopped parsley. Serve creamy and thick.
Also try: Refreshing Pitta mint tea for warm days →
Tip: For extra refreshment, top with a spoonful of coconut yoghurt (not in the evening) and sprinkle with fresh mint. Enjoy your meal!
