• Kitchari •

Serves 4

  • 1 tablespoon ghee or coconut oil

  • 1 teaspoon brown mustard seeds

  • 2 teaspoons ground cumin

  • 1 teaspoon ground tumeric

  • pinch of freshly ground black pepper

  • 1/4 cup yellow split peas (moong dahl)

  • 1/2 cup uncooked white basmati rice

  • 2 tablespoons chopped fresh cilantro

  • 1 teaspoon fresh lemon juice

  • 1/2 teaspoon fine sea salt


Directions

  1. Heat the ghee in a medium saucepan over medium-low heat. Stir in the mustard seeds and cook until they begin to pop, 2 to 3 minutes. Stir in the cumin, turmeric and pepper and cook until fragrant, about 30 seconds. Stir in the split peas and rice and cook until the rice is lightly toasted, 2 to 3 minutes, stirring once or twice.

  2. Add 4 cups water and bring to a simmer over high heat. Reduce the heat to low, cover and cook until the rice and peas are tender and most of the liquid is absorbed, 10 to 15 minutes. The kitchari should be slightly wet, and the rice should be just moist enough to stick everything together. Turn off the heat and let the kitchari sit for 5 minutes with the lid on. If you like your kitchari soupy, or if it appears too thick, stir in up to 1 cup more water to thin it out. Ounce it has rested, remove the lid and stir in the cilantro, lemon juice and salt. Serve hot.

Options

  • Add your favorite veggies after toasting the rice, and try different spices to find the blend that best suits your taste.