Sort ingredients
aSandwichLater
QR Code
Listen
Pdf
In a large bowl, add ½ cup of basmati rice and ½ cup of yellow mung dal. Soak them in water for 2 hours. Set aside.
In a large pan or kadhai, heat 2 tbsp of ghee or butter over medium heat.
Add 1 tsp of cumin seeds and let them splutter for a few seconds.
If your digestion is doing well, go ahead and add 1 chopped onion, 1 tbsp ginger, and 1 tbsp garlic in this step. If you are not feeling great, leave out the onions and garlic, but make sure to add 1 tbsp ginger. Fry for a minute or until the onions turn translucent.
Add 1 chopped green chili if you are going for flavor, but skip chili if you are aiming for gut healing. Add ½ tsp of black pepper powder or black pepper corns and ½ tsp of turmeric. Mix well.
Drain the soaked rice and dal and add them to the pan along with 1 tsp good quality salt. Slightly fry them with the spices for a minute.
Add 4 cups of water to the pan and mix well.
Bring the mixture to a boil then turn the heat to low.
Cover the pan with a lid and let the kitchari simmer over low heat until soft and mushy.
Once done, turn off the heat and let the kitchari sit for a few minutes.
Serve the kitchari hot, with 1 tbsp of ghee on top.
Garnish with cilantro