Kitchari
The Ayurvedic healing porridge of India — split mung dal and basmati rice cooked together with golden ghee, cumin, and turmeric until they dissolve into a warmly fragrant, deeply nourishing, easily digestible whole that is more than the sum of its parts.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Melt the ghee in a heavy-bottomed pot over medium heat. Add the cumin seeds and fry for 60-90 seconds, stirring, until they begin to pop and turn a shade darker. Add the turmeric and stir for 20 seconds. The spices are bloomed in fat to release their fat-soluble flavour compounds — this step builds the backbone of the dish.
Add the rinsed rice and mung dal to the spiced ghee and stir to coat in the turmeric-gold fat. Pour in the water, add salt, and bring to a boil. Reduce to a gentle simmer, cover, and cook for 25-30 minutes, stirring occasionally, until the rice and dal have completely merged into a soft, porridge-like consistency. The kitchari should flow slowly from the spoon, not hold its shape.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.