This recipe is pacifying to all doshic types.
- dutch oven
- 1½ c. mung dal
- ½ c. basmati rice
- sesame oil
- ½ tsp. mustard seeds
- ½ tsp. cumin seeds
- 1 tsp. rock salt
- 1 tsp. turmeric powder
- 1 pinch hing (aka asafoetida)
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 4 c. water
- 1 piece fresh ginger grated
- Soak the mung dal in water for a half hour or longer, then drain.
- Wash the rice in 2–3 changes of cool water, or until the water runs clear.
- Cover the bottom of a dutch oven pot with enough sesame oil to coat.
- Warm the oil until a drop of water on the oil causes a sizzle.
- Add the black mustard seeds and cumin seeds. Heat the seeds until they begin to pop and you can smell them.
- Add the drained mung dal. Cook, stirring often, for a few minutes.
- Add the rock salt, turmeric, and asafoetida. Let cook for a few minutes, stirring often to avoid the dal sticking to the bottom of the pot.Add the water, rice, the remaining herbs, and ginger.
- Bring to a boil, then reduce to a simmer, partially cover, and cook until all of the water has cooked off, approximately a half hour.
You may alter this recipe in any number of ways:
- add one can of coconut milk (balancing to Vata and Pitta)
- add nuts (balancing to Vata and Pitta)
- add vegetables such as carrots, onions, shallots, garlic, broccoli
- use vegetable or chicken stock (balancing to Vata)
- add more water for a more soupy Kitchari (balancing to Vata)
- use warming spices such as cinnamon and black pepper (balancing to Vata and Kapha)
- use cooling spices and herbs such as peppermint and cilantro (balancing to Pitta)