Kitchari

Mary's Journal

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Kitchari is one of my favorite Ayurvedic dishes!
A combination of split yellow mung beans, digestive spices, ghee, and Basmati rice, kitchari is nutrient-dense and very easy to digest. It’s the perfect nourishment to support you through all your life transitions, particularly during the change of seasons.

KITCHARI (4 servings)

Ingredients:

• 2 tbsp ghee (sub coconut oil for vegan option)

• 1/2 cup split yellow mung dal

• 1/2 cup basmati rice

• 1/4 tsp fennel seeds

• 1/4 tbs coriander seed

• 3 cardamom pods

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tbsp pealed and chopped ginger

• Pinch of black pepper.

• 1 pinch hing (optional)

• 5 fresh curry leaves (optional)

• 1 tsp salt

• 1 tbsp chopped fresh cilantro

• 5 cups of water (add more or less depending on  desired consistency)

  
  Directions:

1. Soak the mung dal and rice overnight for a min of 4 hours. Discard soaking water.

2. Sauté the fresh ginger cumin, fennel and coriander seeds and turmeric (optional curry leaves) in the ghee until the seeds start to pop.

3. Strain and rinse the mung dal and rice

4. Add the mung dal + rice to the spice and ghee mix along with and salt, pepper, and hing. Sauté for 1 or 2 minutes.

5. Add 5 cups of water, bring to boil, then simmer for 30 minutes or until the dal and rice start to create a creamy consistency.

6. Continue to cook and add more water to achieve your desired consistency

7. Stir in fresh coriander