Kitchari is a staple dish in Ayurvedic medicine as it is said to benefit all doshas or body types equally. This dish is a fragrant blend of spices, mung dal, and basmati rice. You can also add freshly grated ginger and mustard seeds to make the dish even more aromatic.
Mung Dal, Reis
Possible extra ingredients: coriander, parsley, a slice of lemon...
- Put rice and mung dal in a bowl and cover with water. Let stand for 15 minutes, then drain and rinse in a colander under running water until the water runs clear.
- Heat the coconut oil in a small saucepan and add the cumin seeds. Fry over medium-high heat for about a minute, or until everything starts to smell nice. Add the ginger and turmeric.
- Add the rice and mung dal mixture to the pot. Add the salt, pepper, and water and stir to combine. Pour in the water, bring to a boil, and simmer uncovered for 30 minutes or until the dish is creamy and the rice and mung dal are thoroughly cooked. If this isn't the case after 30 minutes, cook for a few more minutes.
- Then taste the dish and add more seasonings if needed. Serve immediately or let cool and store in a bowl for later. Bon appétit!