- 1 cup mung dal (or red lentils) (like THIS or THIS), soaked for at least 4 hours or overnight
- 3/4 cup basmati rice (like this)
- 2 tbsp ghee or coconut oil
- 3/4 tsp mustard seeds (like this)
- 1 tsp cumin powder
- 6 cups of water, bone broth, or healing mineral broth
- 1–2 inch piece fresh ginger, peeled and grated
- 1/2 tsp turmeric powder
- 1/4 tsp ginger powder
- 1/8 tsp cardamom powder
- salt to taste
- fresh cilantro for garnish
- ghee or coconut oil for drizzling
- Rinse both the soaked mung dal and rice very well and set aside.
- Melt 2 tbsp of ghee or coconut oil in a medium pot. When oil is hot, add mustard seeds and cumin powder and stir continually for about 1-2 minute until spices are fragrant. Be sure to not let them burn.
- Pour in 6 cups of water or broth plus mung dal, rice, fresh ginger, turmeric, ginger powder, and cardamom. Stir to combine and bring to a boil. Turn down heat and allow to simmer slowly for 25-35 minutes, covered, until dal is tender. Halfway through cooking, add more water/broth if too thick OR remove lid if too soupy. Be mindful that kitchari doesn’t burn on the bottom.
- Salt to taste. Serve immediately garnished with fresh cilantro and a dollop of ghee or coconut oil on top.
Kitchari cooks best in a heavy bottom pan.