Preparation time: 15 minutes, Cooking time: 5 minutes, What we need: pressure cooker
- 2-3 TBS ghee (clarified butter)
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 small pinch of asafoetida (“hing”) powder
- 1 cup split yellow mung dal, rinsed well, soaked overnight and drained. (It is best to use mung dal with the hulls still on if you tend toward constipation).
- 1 tsp rock salt
- 1 tsp turmeric powder
- 1 cup white basmati rice, rinsed well and drained.
- 4 cups water if using a pressure cooker or about 6 cups if using a regular pot.
- 1 tsp cumin powder
- 1 tsp coriander powder
- 4-5 thin slices of fresh ginger root
Optional (added during rice step)
- Green beans
- Root Vegetables
- Experiment! Be creative!
- Fresh cilantro (great for pitta – ok for vata and kapha)
- Coconut (great for pitta, good for vata, but not so good for kapha)
- Lime (ok for everybody)
(taken from Banyan Botanicals)
Using either a pressure cooker (much faster) or a heavy-bottomed pot, heat the ghee on medium heat. Ghee burns easily, so be careful. Saut the mustard seeds and cumin seeds in the ghee until the seeds pop. Then add the drained mung dal, asafoetida powder, turmeric and salt. Stir until the mix almost starts to stick to the bottom of the pan. Then add the rice, water, cumin powder, coriander powder and ginger. Stir well, making sure nothing is sticking to the bottom of the pressure cooker or pot.
If you are using a pressure cooker, fasten the lid on and turn the heat to high, let full pressure build up. Once the pressure has built up, turn the heat low and let cook five minutes. Then take the cooker off the heat and let it sit until there is no more pressure and you can safely open the lid.
If you’re using a regular pot, cover and bring it to a boil on high heat. Then turn the heat down and let it simmer until both the rice and dahl are mushy.
You may have to experiment with how much water you use to find a consistency that you like. (The more water, the thinner the consistency). A thinner consistency is preferable if your digestion is weak. You will notice that kitchari will thicken when it cools and you may need more water than you originally thought.
In order to provide the best quality of energy to your body, Kitchari should be made the day that you wish to eat it and served hot.