This recipe is tri-doshic. I created this recipe for a 23 oz thermos. You can scale this up or down for larger or smaller thermoses. A quality stainless steel, wide-mouth thermos (such as Nissan or Zojirushi brand) will make a difference.
- 4 qt pot
- ¾ tsp. ghee or sesame oil
- ¼ tsp. cumin seed
- ¼ tsp. turmeric powder
- 2 c. water
- ¼ c. basmati rice
- ¼ c. mung dal
- ¾ c. fresh vegetables chopped
- ¾ tsp. coriander powder
- ¼ tsp. rock salt
- Before starting this recipe, fill your thermos with hot water, close it, and let it sit while you cook, allowing the thermos to pre-heat.
- Rinse the mung beans and rice until the water runs clear and then set aside.
- In a saucepan briefly saute the cumin seeds and turmeric in the ghee or oil.
- Add the water, rice, beans, and vegetables. Bring to a boil and simmer for 5 minutes.
- Pour the water out of the thermos and put the cover on it.
- Turn off the heat, and add the coriander and salt to your kitchari.
- Immediately pour the mixture into the thermos. Close the thermos and leave closed for about 4–6 hours. The meal will cook in the thermos and be ready to eat after about 4 hours.
You may need to experiment with amounts of seasoning to have it spiced to your liking. Feel free to experiment with seasonings and vegetables to find a combination you enjoy. Cooking times will vary depending on how long the kicheree will sit in the thermos. For example, if only two hours will elapse between the initial cooking and the meal, allow for 10 minutes of pre-cooking time. If more than four hours will elapse, allow for 2–3 minutes of pre-cooking time.