Basmati Rice and Mung Dal Kitchari
One-pot and three simple steps to Kitchari! A weekly recipe staple at home and favorite; it’s like a big warm healing hug. With Indian Ayurvedic roots, Kitchari is a cooked and prepared dish of split mung dal and basmati rice in a homemade vegetable broth, fragrant spices, and sometimes vegetables. See recipe below…
This recipe has a delicious addition of fermented miso (optional) to create a divine umami depth. Choose your own adventure! Cook the Kitchari recipe with or without vegetables. Follow the vegetable options of inspiration below or choose what you have in the fridge. No pressure, there’s no wrong way to make it!
About
I find myself making kitchari when I have something on my mind that’s causing stress. A period of stressful experiences happening in the world/country, feeling emotionally imbalanced, or having difficulty digesting. To support with healing my body, mind and spirit.
How To Make
Set the mood - Inviting you to an Ayurvedic practice before cooking. Helping keep past, present, or future worries and thoughts from being cooked in or stirred into the food. To ground into the moment before gathering the ingredients. Inhale deep into your belly three times. Visualize a plant or tree roots sprouting from your feet and grounding into the Earth’s soil.
Gather the ingredients- Medium pot, cutting board and knife (if cooking with vegetables), wooden spoon, oil, herbs and spices, mung dal and rice, liquid and dry measuring cups; all to have within arms reach.
Wash your hands.
rinsing basmati + yellow dal
Step 1
First, portion the rice and yellow mung dal into a fine strainer and rinse in a bowl filled with water or running water over the kitchen sink (see photo above).
Ghee, fennel seeds, bay leaf
Step 2
Over medium-high heat place ghee or oil in a medium sized stock pot. Portion herbs and spices into stock pot to warm for 15 seconds or until fragrant. Turn heat to low, stirring in rinsed Basmati rice and Mung dal. Then, pour in liquid, broth or water and return to medium-high heat until boiling. Turn to low, simmering for 15 minutes.
Step 3
Next, I add the rest of the ingredients, except vegetables, and bring water to a boil. Once boiling, covering with a lid. Reducing heat to low, and timing for 15 minutes. If pairing with vegetables I begin to prep them while kitchari is cooking. Then, adding them after the kitchari has cooked for 15 minutes (optional) so they aren’t overcooked; sometimes I cook the vegetables separately. Adding more water here if kitchari is looking liquid less, beginning with 1/4 C and more if needed to cover vegetables and kitchari. Now, continuing to cook the kitchari for +15 minutes or until porridge consistency. Next, removing from heat and cooling for at least five minutes, very hot kitchari. If cooking vegetables separately, mix in or layer on top. Finally, add a dollop of ghee, a 1/4 lime wedge, and 1 TBS chopped cilantro for garnish. Enjoy!
Recipe
Serves 2
Prep: 5 min
Cook: +40 min
Cool: +5 min
Total: +45 min
Organic ingredients
Basmati Rice and Mung Dal Kitchari
1/2 C Basmati rice
1/4 C Yellow Mung Dal
1/2 tsp Coriander Powder
1/4 tsp Fennel seeds
1/4 tsp Brown Mustard seeds
1/4 tsp Turmeric
1 tsp fresh ginger, finely grated / minced
2 bay leaves
1/2 tsp Natural Mineral Salt
2 tsp Miso Master mellow white miso
3.5 C water, simple Vegetable Broth, or a combination
EVOO / Ghee / Sunflower oil
+2 TBS Cilantro, de-stemmed, simple chop for garnish
1 lime, 1/4 lime slice for each serving
1.5 C sliced vegetables (optional)
kitchari cooked with tofu, carrot, purple cabbage, mushrooms, and celery
Directions:
Portion rice and yellow dal into a fine metal strainer to rinse.
Now, heat a medium pot over medium-high with 1.5 tsp ghee/oil to heat fennel seeds, brown mustard seeds, and bay leaf for about 30 seconds.
Next, add the rest of the ingredients, except vegetables. Bring the water to a boil. Then, cover with a lid. Reducing heat to low, and cooking for 15 minutes.
If pairing with vegetables, begin to prep them while the kitchari is cooking. Adding to kitchari after 15 minutes and 1/4 -1/2 C water if liquid is mostly absorbed. Or cook vegetables separately.
Once kitchari is cooked, remove from heat and cool for at least five minutes. Top with a dollop of ghee (optional), +1 TBS simple chopped cilantro, and 1/4 lime for each serving. Enjoy!
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