Carrot and Coriander Kitchari
Carrot and Coriander Kitchari
Ingredients
For the Kitchari Base
- 1 cup moong dal, split yellow lentils, rinsed thoroughly
- 1/2 cup basmati rice, rinsed thoroughly
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida, hing
- 1 tablespoon fresh ginger, grated
- 2 carrots, medium, peeled and diced
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 6 cups water
- 1 1/2 teaspoons sea salt, or to taste
- 1/4 cup fresh coriander, chopped, for garnish
For the Optional Tempering (Tadka)
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1 dried red chili, broken, optional
- 6 curry leaves, fresh, optional
Instructions
- 1
Rinse the moong dal and basmati rice separately under cold running water until the water runs clear. Combine the rinsed dal and rice in a bowl and set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cumin seeds, mustard seeds, and asafoetida. Sauté for about 30 seconds, or until the seeds begin to splutter and become fragrant.
⏱️ 2 min
- 3
Add the grated fresh ginger and diced carrots to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until the carrots begin to soften slightly.
⏱️ 5 min
- 4
Stir in the turmeric powder and ground coriander. Cook for 1 minute, stirring constantly, to toast the spices until fragrant.
⏱️ 1 min
- 5
Add the rinsed dal and rice mixture to the pot. Stir well to ensure the dal and rice are thoroughly coated with the spices.
⏱️ 1 min
- 6
Pour in the 6 cups of water and add the sea salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking to the bottom, until the dal and rice are tender and the kitchari has a creamy, porridge-like consistency.
⏱️ 30 min
- 7
While the kitchari simmers, prepare the optional tempering (tadka): In a small pan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds, dried red chili (if using), and curry leaves (if using). Sauté for about 30 seconds, or until the cumin seeds splutter and the curry leaves become crisp.
⏱️ 3 min
- 8
Once the kitchari is cooked, stir in the fresh chopped coriander. Pour the prepared tempering (if using) over the kitchari and gently stir to combine.
⏱️ 2 min
- 9
Serve the Carrot and Coriander Kitchari hot. For an extra touch of richness and flavor, you can add a small dollop of fresh ghee to each serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Carrot and Coriander Kitchari
Ingredients
For the Kitchari Base
- 1 cup moong dal, split yellow lentils, rinsed thoroughly
- 1/2 cup basmati rice, rinsed thoroughly
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon asafoetida, hing
- 1 tablespoon fresh ginger, grated
- 2 carrots, medium, peeled and diced
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 6 cups water
- 1 1/2 teaspoons sea salt, or to taste
- 1/4 cup fresh coriander, chopped, for garnish
For the Optional Tempering (Tadka)
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1 dried red chili, broken, optional
- 6 curry leaves, fresh, optional
Instructions
- 1
Rinse the moong dal and basmati rice separately under cold running water until the water runs clear. Combine the rinsed dal and rice in a bowl and set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of ghee in a large heavy-bottomed pot or Dutch oven over medium heat. Add the cumin seeds, mustard seeds, and asafoetida. Sauté for about 30 seconds, or until the seeds begin to splutter and become fragrant.
⏱️ 2 min - 3
Add the grated fresh ginger and diced carrots to the pot. Sauté for 3 to 5 minutes, stirring occasionally, until the carrots begin to soften slightly.
⏱️ 5 min - 4
Stir in the turmeric powder and ground coriander. Cook for 1 minute, stirring constantly, to toast the spices until fragrant.
⏱️ 1 min - 5
Add the rinsed dal and rice mixture to the pot. Stir well to ensure the dal and rice are thoroughly coated with the spices.
⏱️ 1 min - 6
Pour in the 6 cups of water and add the sea salt. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes. Stir occasionally to prevent sticking to the bottom, until the dal and rice are tender and the kitchari has a creamy, porridge-like consistency.
⏱️ 30 min - 7
While the kitchari simmers, prepare the optional tempering (tadka): In a small pan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds, dried red chili (if using), and curry leaves (if using). Sauté for about 30 seconds, or until the cumin seeds splutter and the curry leaves become crisp.
⏱️ 3 min - 8
Once the kitchari is cooked, stir in the fresh chopped coriander. Pour the prepared tempering (if using) over the kitchari and gently stir to combine.
⏱️ 2 min - 9
Serve the Carrot and Coriander Kitchari hot. For an extra touch of richness and flavor, you can add a small dollop of fresh ghee to each serving.
⏱️ 1 min