Afghan Kichari (Mung Beans and Rice)

Afghan Kichari (Mung Beans and Rice)

Looking for a protein rich afghan vegan rice recipe to go alongside a curry? Try a traditional kichari which includes tummy-friendly mung beans that boasts anti inflammatory effects.

Take a look at our vegan asian recipes page for more like this!

Afghan Kichari (Mung Beans & Rice)

Kichari is a traditional rice dish rich with protein (mung beans) and packed with lovely fresh herbs and spices. 

Course Side Dish
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 2
Calories 300 kcal


  • 1/2 cup basmati rice
  • 1 cup mung beans
  • 4 cups water
  • 1/2 onion chopped


  • 1 tbsp fresh ginger
  • 8 garlic cloves finely chopped
  • 1 green chilli finely chopped
  • 1 tsp turmeric
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp salt


  • 3 tbsp vegetable ghee (or sub with olive oil)
  • 1/2 cup fresh coriander roughly copped
  • 1 lime juiced


  1. Start by boiling your mung beans for around 10 minutes.

  2. After 5 minutes, dry fry your fennel and cumin seeds until they become fragrant.

  3. To the mung beans add the rice, fresh and dry spices - cook for 30 minutes on a medium-low heat with the lid on.

  4. Take off the heat and add your spring onions and mix well.

  5. Garnish with olive oil, fresh coriander and lime juice (lime wedges for decoration is optional).

Visit our Afghan recipes page for more vegan inspiration!

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