Kitchari is a traditional Indian dish made with a mix of Basmati rice and moong dal. It’s gentle on the digestive system and contains healing and detoxifying properties. The texture is soft, velvety, and creamy. This traditional recipe is simple, easy to make, and one I grew up eating in my mother’s kitchen.
- 1/2 cup moong dal (split mung beans)
- 1/2 cup Basmati rice
- 4 cups water
- 1 tablespoon avocado oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon minced fresh ginger (or a pinch of ground ginger powder)
- 1/4 teaspoon ground turmeric
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- slices of lime or lemon
- Combine the rice and moong dal in a medium bowl. Soak the mixture in water for about 15-20 minutes. Rinse well until the water runs clear and drain.
- Add oil to a medium pot on medium-low heat. Once the oil starts to warm up, add the cumin seeds and stir for a minute until the seeds start to brown and become fragrant.
- Add the ginger and ground turmeric. Stir and add the rice and moong dal mixture. Season with sea salt and black pepper. Stir and add the 4 cups of water.
- Increase the heat to medium-high to bring the water to a boil. When the water comes to a boil, turn the heat down to a gentil simmer. Let the kitchari simmer for about 30 minutes, stirring occasionally, until you get a porridge-like consistency. It should be soft and creamy.
- Carefully (as it will be hot) taste the kitchari to make sure the rice and dal are fully cooked. If not, you may need to let it cook a little longer.
- Turn off the heat. Adjust the seasoning, if needed, and stir again. Serve and enjoy.
Moong dal (split mung beans washed) can be challenging to find in most grocery stores. Thankfully, you can buy organic moong dal from Amazon here.
Keywords: kitchari, how to make kitchari, indian kitchari, ayurvedic kitchari