Kitchari Recipe

Ingredients:

• 3/4 cup white basmati rice

• 3/4 cup yellow split mung dal (or red lentils)

• 1 tbsp ghee

• 1 tsp turmeric powder

• 2 tsp ginger powder

• 2 tsp cumin seeds

• 1 tbsp coriander seeds

• 1 tbsp fennel seeds

• 6–8 cups water

• Salt to taste

• Optional: Seasonal veggies (fennel, carrots, zucchini, sweet potato, beets, asparagus, leafy greens)

Stovetop Instructions:

1. Soak mung beans overnight.

2. Soak rice for at least 20 minutes in the morning (optional).

3. Rinse rice and mung beans until water runs clear.

4. Grind whole spices using a mortar and pestle or a clean coffee grinder.

5. In a large pot, heat ghee and add spices. Sauté until fragrant (1–2 minutes).

6. Add rice, dal, and water. Bring to a boil.

7. Reduce heat, cover, and simmer for 30–40 minutes.

8. Stir in veggies during the last 10 minutes of cooking.

Pressure Cooker Instructions:

1. Rinse mung dal and rice until the water runs clear.

2. Grind spices as above.

3. Heat ghee in a pan, add spices, and sauté briefly.

4. Add mung dal, rice, veggies (optional), and water to the pressure cooker.

5. Cook for 25 minutes after reaching pressure.

6. Add mineral salt and ghee to taste (add salt after cooking for better mung dal texture).