Savory Kitchari with Turmeric
Savory Kitchari with Turmeric
Ingredients
For the Kitchari Base
- 1/2 cup moong dal, split yellow lentils, rinsed thoroughly
- 1/4 cup basmati rice, rinsed thoroughly
- 3 cups water
- 1 teaspoon turmeric powder
- 1 tablespoon ginger, freshly grated
- 1 teaspoon salt, or to taste
- 1/2 cup carrots, diced (optional)
- 1/2 cup green beans, chopped (optional)
For the Tadka (Tempering)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 8 curry leaves, fresh (optional)
- 1 green chili, slit lengthwise (optional)
For Garnish
- 1/4 cup fresh cilantro, chopped, as needed
Instructions
- 1
Rinse the moong dal and basmati rice together under cold running water until the water runs clear. Drain well.
⏱️ 2 min
- 2
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).
⏱️ 3 min
- 3
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.
⏱️ 25 min
- 4
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.
⏱️ 3 min
- 5
Add the asafoetida, curry leaves (if using), and slit green chili (if using) to the pan. Sauté for another 30 seconds until fragrant.
⏱️ 1 min
- 6
Pour the hot tadka directly over the cooked kitchari in the pot. Stir gently to combine.
⏱️ 1 min
- 7
Garnish with fresh chopped cilantro before serving. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Kitchari with Turmeric
Ingredients
For the Kitchari Base
- 1/2 cup moong dal, split yellow lentils, rinsed thoroughly
- 1/4 cup basmati rice, rinsed thoroughly
- 3 cups water
- 1 teaspoon turmeric powder
- 1 tablespoon ginger, freshly grated
- 1 teaspoon salt, or to taste
- 1/2 cup carrots, diced (optional)
- 1/2 cup green beans, chopped (optional)
For the Tadka (Tempering)
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida
- 8 curry leaves, fresh (optional)
- 1 green chili, slit lengthwise (optional)
For Garnish
- 1/4 cup fresh cilantro, chopped, as needed
Instructions
- 1
Rinse the moong dal and basmati rice together under cold running water until the water runs clear. Drain well.
⏱️ 2 min - 2
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).
⏱️ 3 min - 3
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.
⏱️ 25 min - 4
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.
⏱️ 3 min - 5
Add the asafoetida, curry leaves (if using), and slit green chili (if using) to the pan. Sauté for another 30 seconds until fragrant.
⏱️ 1 min - 6
Pour the hot tadka directly over the cooked kitchari in the pot. Stir gently to combine.
⏱️ 1 min - 7
Garnish with fresh chopped cilantro before serving. Serve hot.
⏱️ 1 min