Kitchari

🛒 Ingredients

• Basmati rice 60 g · 216 kcal
• Split yellow moong dal (skinless) 30 g · 102 kcal
• Ghee (clarified butter) 10 g · 90 kcal
• Fresh ginger 7 g · 6 kcal
• Cumin seeds 1 g · 4 kcal
• Mustard seeds 1 g · 3 kcal
• Turmeric powder 1 g · 3 kcal
• Fresh cilantro (coriander leaves) 3 g · 1 kcal

👨‍🍳 Instructions

1. Rinse the basmati rice and moong dal together thoroughly under cold water until the water runs clear; then soak them in fresh water for 15-20 minutes.
2. In a large pot or Dutch oven, heat the ghee over medium heat. Add cumin seeds and mustard seeds, and let them splutter for about 30 seconds.
3. Add the grated ginger and turmeric powder, cooking for another minute until fragrant. Drain the soaked rice and dal, then add them to the pot.
4. Stir well to coat the rice and dal with the spices. Pour in about 5 cups of water and add the salt.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the rice and dal are tender and the kitchari has a creamy consistency.
6. Remove from heat, stir in the fresh cilantro, and let it rest for a few minutes before serving. Serve warm, optionally with an extra drizzle of ghee.