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Kitchari
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Kitchari
The classic Ayurvedic one-pot of mung dal and basmati rice, bloomed in ghee with cumin, coriander, and turmeric. Gentle on the gut and deeply warming, the kind of bowl you make when you want to reset.
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Essentials
Ingredients
- 30 g ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 pinch asafoetida
- 15 g fresh ginger, peeled
- 150 g yellow mung dal, rinsed and soaked 30 min
- 150 g basmati rice, rinsed
- 1 tsp ground turmeric
- 900 g water
- 1.5 tsp salt
- 1 squeeze lemon juice
- fresh coriander leaves, to serve
Method
Preparation
- 1 Rinse mung dal and soak in cold water for 30 minutes. Rinse basmati rice separately and drain both well.
- 2 Place ginger into mixing bowl and chop 5 sec/speed 7. Scrape down lid and sides.5s / sp7
- 3 Add ghee, mustard seeds, cumin seeds, coriander seeds, and asafoetida. Saute 3 min/Varoma/speed 1, measuring cup off. Wait for mustard seeds to pop.
- 4 Add drained mung dal, drained rice, turmeric, water, and salt. Cook 25 min/100C/reverse speed 1, measuring cup on.
- 5 Check consistency, dal should be creamy and rice tender. If needed, cook a further 3-5 min/100C/reverse speed 1.
- 6 Stir in lemon juice with the spatula. Serve in bowls topped with fresh coriander leaves.
Notes
Tips
- Soaking the mung dal is not optional here, unsoaked dal needs significantly longer and cooks unevenly in the TM6.
- For a thinner, soup-like kitchari, increase water to 1100 g. For thicker porridge consistency, reduce to 800 g.
- A pinch of asafoetida goes a long way. It replaces onion and garlic in traditional Ayurvedic cooking and aids digestion.
- Leftovers thicken overnight. Add a splash of water when reheating.