Kitchari
Kitchari, also called Khichdi, is a traditional Ayurvedic dish made with a mixture of yellow split mung beans, Basmati rice, and spices.
Ingredients
- ½ cupmoong dal (split mung beans)
- ½ cupbasmati rice
- 4 cupswater
- 1 tablespoonghee
- 1 teaspooncumin seeds
- ½ teaspoonminced fresh ginger
- ¼ teaspoonground turmeric
- 1 teaspoonsea salt
- ¼ teaspoonblack pepper
- ½ cupchopped fresh cilantro
- slices of lime or lemon
Directions
- 1
In a medium bowl, combine the rice and moong dal. Pour enough water to cover the mixture and soak for 15 minutes. After 15 minutes, pour the mixture into a fine mesh strainer and rinse with cold water until it runs clear.
- 2
Warm the oil or ghee on medium-low heat in a medium pot. Carefully add the cumin seeds and let them cook for about a minute until the seeds start to brown and become fragrant. Add the ginger and ground turmeric.
- 3
Add the rice and dal mixture into the pot. Season with sea salt and black pepper. Stir and add the 4 cups of water.
- 4
Increase the heat to medium-high to bring the mixture to a gentle boil. Turn the heat down immediately to a gentle simmer. Simmer for 30 minutes, uncovered, stirring occasionally until you get a porridge-like consistency. It should be soft and creamy.
- 5
Taste the kitchari to make sure the texture is soft. If not, you may need to let it cook a little longer. Turn off the heat and adjust the seasoning, if needed, and stir again. Serve or cool down completely and refrigerate in a sealed container for 3 days.