For those of you who have never made this, it is a combination of rice and mung beans in the ratio of 2:1, cooked in water and a little ghee, almost like a stew. This is the base of the simple kitchari, which can be made in 100 different ways for different purposes.
- ½ cup of Basmati rice
- ¼ cup split mung dahl (this is the green dahl, split in half with the green cover intact)
- 1 tablespoon of ghee
- ½ teaspoon of cumin seeds
- A pinch of hing
- ½ teaspoon of turmeric powder
- About ½ -1 teaspoon of fresh ginger root, peeled and grated
- 2 cups of seasonal, fresh vegetables like carrots, green beans, zucchini, squash, etc., diced (small)
- 4 cups of water
- Sea salt to taste
- Wash rice and dahl separately in at least 3 changes of water and soak for about ½ hour.
- In a medium saucepan, heat the ghee; add asafetida and cumin seeds.
- When the seeds splutter and change color, add the ginger root and turmeric.
- Discard the water which the dahl and rice have been soaking in and add to the saucepan.
- Add 4 cups of water and salt to this and stir. Bring to a boil on high, then lower the heat to the lowest possible and cover pan.
- Allow to cook until rice and dahl are tender.
- Add the vegetables and cover again and allow to cook for 10 more minutes.
- If you desire the kitchari to be soupier, heat some more water separately and add to this for a more liquid consistency.
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