Spicy Crock Pot Kitchari - the ultimate winter dish!

Spicy Crock Pot Kitchari

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 15 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours, 15 min
  • Yield: 10 servings 1x
  • Category: Dinner
  • Method: Crock-Pot
  • Cuisine: Indian


The Ayurvedic “chicken soup” cure-all, now in Crock-Pot form!



  • 1 cup basmati rice
  • 1 cup dry green mung beans
  • 3 Cm ginger, peeled and chopped
  • 2 tablespoons desiccated coconut
  • 1 handful coriander leaves and stems, chopped
  • 3 tablespoons ghee
  • 3 Large bay leaves
  • 1 Large stick cinnamon (about 5cm long)
  • 5 cardamom pods
  • 5 cloves
  • 10 black peppercorns
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 2 cloves garlic (or pinch of asafoetida if you’re doing it legit!)
  • 6 cups vegetable stock (you can make with water but I like a bit more oomph to the taste)
  • 1 cup diced seasonal vegetables (I used carrot, celery and potato)
  • fresh lime or lemon juice


You can do this two ways: the first takes advantage of the slow-cooking bit of the crock pot and adds everything together, simmering on low for 8 hours, stirring occasionally.

The other way, if you’d like a bit more colour and flavour but is extra work, is to saute the seasonal vegetables and garlic over a medium heat in some ghee, coconut oil, or olive oil until soft and browned. Add a little more ghee or oil and stir fry the spices until they release their scent, about a minute. Add to the crock pot with the rest of the ingredients, and simmer on low for 8 hours, stirring occasionally.

This also works well in a dutch oven in the oven, or on the stove top in the biggest pot you have!

I like to serve this soupier, rather than a thick dhal, so I add extra water/stock at the end, and also to each serve when reheating. Excellent with extra coriander on top. Yum!

Keywords: kitchari, kedgeree, vegetarian kedgeree, kitchri, khichdi,