"Food of Ayurveda"
Kitchari
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Recipe Card
ingredients
- 2 tablespoons ghee
- 1/2 cup split yellow mung dhal
- 1/2 cup basmati
- 1 teaspoon fennel seeds
- 4 cardamom pods
- 2 teaspoons cumin seeds
- 3 tablespoons freshly grated ginger (to taste)
- 1 teaspoon turmeric powder
- 1 Pinch black pepper
- 1 Pinch hing (optional)
- 10 curry leaves (optional)
- 1 heaping teaspoon salt
- 1 garlic cloves (finely chopped)
- 8 cups water (adjust according to desired consistency)
Method
Step 1
Wash mung and rice, and soak for 1-2 hours in water.
Step 2
Strain mung and rice, then add approximately 8 cups of water into the pot with mung and rice. May need to add more water as you proceed.
Step 3
When mung and rice finish cooking after approximately 5-10 minutes, in a separate heavy-bottomed pan add ghee on medium heat.
Step 4
Sauté cumin, fennel, curry leaves, fresh ginger and any other herbs (not including powdered herbs) in ghee until the seeds start to pop.
Step 5
Add onion and finely chopped garlic, then cook until slightly golden.
Step 6
Add the turmeric, pinch of black pepper, salt, and hing then fry for less than thirty seconds.
Step 7
Add pan-fried herbs to dhal and rice, then mix well to infuse the spices in the dhal and rice.
Step 8
Cook and continue to stir until the consistency is creamy. May need to add more water in till desired texture is reached.
Step 9
Add salt and fresh coriander to taste.