Imagine a single dish that can heal, nourish, and satisfy your soul - welcome to the world of Kitchari, the Ayurvedic wonder meal that's about to revolutionize your culinary experience! This isn't just another recipe; it's a magical blend of basmati rice and split yellow mung dal that promises to deliver incredible flavor, incredible nutrition, and an incredibly simple cooking process that will make you feel like a master chef in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 cup basmati rice
- 1/2 cup split yellow mung dal
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ginger, grated
- 4 cups water
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Rinse the basmati rice and split yellow mung dal separately under cold running water until the water runs clear. This removes excess starch and ensures a cleaner, lighter texture.
- In a large heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add cumin seeds and let them sizzle and become fragrant for about 30 seconds, being careful not to burn them.
- Add grated ginger to the ghee and cumin seeds, stirring quickly to prevent burning. Sauté for another 30 seconds until the ginger becomes aromatic.
- Add turmeric powder and stir quickly to combine with the ghee and spices, creating a golden-yellow base for the kitchari.
- Add the rinsed rice and mung dal to the pot, stirring to coat them with the spiced ghee mixture. This helps develop deeper flavor in the grains.
- Pour in 4 cups of water and add salt to taste. Stir to combine all ingredients thoroughly.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot with a tight-fitting lid and simmer for 25-30 minutes, or until the rice and dal are soft and have absorbed most of the water.
- Remove from heat and let the kitchari rest, covered, for 5 minutes to allow any remaining moisture to be absorbed.
- Fluff the kitchari gently with a fork to separate the grains and distribute the spices evenly.
- Garnish with freshly chopped cilantro just before serving. The bright green herbs will add a fresh contrast to the golden dish.
- Serve hot as a nourishing, comforting meal that's both easy to digest and full of flavor.
Tips
- Always rinse your rice and dal thoroughly to remove excess starch and ensure a lighter, fluffier texture.
- Use fresh ghee for authentic flavor and better digestibility - the quality of your fat matters!
- Toast your spices carefully to release their maximum aromatic potential without burning.
- Use a heavy-bottomed pot to ensure even heat distribution and prevent burning.
- Let the kitchari rest after cooking to allow flavors to meld and moisture to be fully absorbed.
- Fresh cilantro is non-negotiable - it adds a bright, fresh finish that elevates the entire dish.
- Feel free to adjust spice levels to suit your personal taste, but don't skimp on the turmeric and cumin.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 8g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
