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Rinse the moong dal and basmati rice together under cold running water until the water runs clear. Drain well.

In a large pot or Dutch oven, combine the rinsed dal and rice with 3 cups of water, turmeric powder, grated ginger, salt, and any optional diced vegetables (carrots, green beans).

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the dal and rice are tender and the kitchari has a soft, porridge-like consistency. Stir occasionally to prevent sticking.

While the kitchari simmers, prepare the tadka. In a small pan, heat the ghee over medium heat. Once hot, add the cumin seeds and mustard seeds. Let them splutter, about 30 seconds.

Add the asafoetida, curry leaves (if using), and slit green chili (if using) to the pan. Sauté for another 30 seconds until fragrant.

Pour the hot tadka directly over the cooked kitchari in the pot. Stir gently to combine.

Garnish with fresh chopped cilantro before serving. Serve hot.


Rinse the moong dal and basmati rice together under cold running water until the water runs clear. Drain well.

In a large pot or Dutch oven, combine the rinsed dal and rice with 3 cups of water, turmeric powder, grated ginger, salt, and any optional diced vegetables (carrots, green beans).

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the dal and rice are tender and the kitchari has a soft, porridge-like consistency. Stir occasionally to prevent sticking.

While the kitchari simmers, prepare the tadka. In a small pan, heat the ghee over medium heat. Once hot, add the cumin seeds and mustard seeds. Let them splutter, about 30 seconds.

Add the asafoetida, curry leaves (if using), and slit green chili (if using) to the pan. Sauté for another 30 seconds until fragrant.

Pour the hot tadka directly over the cooked kitchari in the pot. Stir gently to combine.

Garnish with fresh chopped cilantro before serving. Serve hot.
