Basic Kitchari Recipe 

{makes 4 servings}

• 1 cup Yello Mung Dal (yellow split peas)*
• ½ cup Basmati rice **
• 1 tbsp coconut oil, EVOO or Ghee 
• 4-6 cups water (depending on desired thickness, see notes)
• Pinch pink Himalayan salt
• ½ tbsp coriander
• ½ tbsp curcuma/turmeric
• Pinch black pepper
• ½ tbsp cumin (powder or seeds or both)
• Vegetables such as carrots, zucchini, asparagus, sweet potato, peas
• Spices: see notes 
• Vegetables: see notes

*You can use a different legume/pulse if dal isn’t available for your. Our favorite alternative is red lentils, which are very easy to digest and cook the fastest. In that case, cook rice half way first before adding the lentils

**Basmati rice is considered the queen of grains in Ayurveda and the most balancing for all doshas. Brown basmati is a good choice, but harder to digest. You can substitute it with another long grain rice such as jasmine if basmati is unavailable; ultimately any rice can be used. 

When making larger quantities, you can cook rice and dal separately, but generally the benefit of kitchari is to make it a one pot meal, cooking everything together when possible. Alternatively, mix the separately cooked ingredients thoroughly later on. 

Instructions:

1. Separately wash rice and lentils thoroughly, removing extra starch and impurities. 
2. For easier digestion, you can soak both for minimum of 2h, specially dal/lentils. 
3. If using yellow dal, cook the rice and dal together in minimum double the amount of water, with a pinch of salt. If your goal is to make the kichari more soupy, feel free to add extra water immediately. If using red lentils, add them about half way through. 
4. Alternatively, you can roast your rice and dal on oil or ghee (with spices first), before adding water. 
5. While the grains cook, wash and cut your desired vegetables. 
6. Wait for the grains to boil, removing any extra foam that may form on top, before adding any other spices or veggies. 
7. If using root vegetables such as potatoes, add them first while the rice and dal are still somewhat uncooked. 
8. Add the remainder of your vegetables, ensuring you do not overcook them. 
9. Add your spices, leaving fresh herbs for last. 
10. Alternatively, you can roast your spices on oil or ghee with spices separately in order to release the flavors and activate their potency. 
11. Mix everything thoroughly, ensuring the dal has cooked well. Depending on your cooking time and types of lentils (such as red), they mind become mushy. That is perfectly fine and easy to digest. 
12. Top with fresh herbs such as cilantro if using it. Optionally add a splash of lemon or lime juice.