Instructions

1. Prepare Rice and Dal

• Pick through the rice and dal to remove any stones or debris.
• Rinse each separately with water at least twice.
• In a large saucepan, sauté the rice and dal in 1 teaspoon of ghee for 1-2 minutes.
• Add 3 ½ cups of water, cover, and simmer for about 20 minutes until the mixture softens.

2. Add Vegetables (Optional)

• While the rice and dal cook, prepare your vegetables by washing and cutting them into small pieces.
• After the mixture has cooked for 10 minutes, layer the vegetables on top, cover, and cook for another 10 minutes.

3. Prepare the Spice Mix

• In a small pan, heat the remaining 1 teaspoon of ghee over medium heat.
• Add the cumin seeds and mustard seeds (if using) and sauté until they begin to pop.
• Stir in the coriander powder, cumin powder, turmeric, and asafoetida. Mix well to release the flavors.

4. Combine and Serve

• Add the sautéed spices to the cooked rice, dal, and vegetable mixture. Stir to combine.
• Add mineral salt to taste.
• Garnish with chopped fresh cilantro and serve warm.

Customization Options

• For Vata or Kapha conditions: Add a pinch of ginger powder for additional warmth.
• For Pitta: Omit mustard seeds to reduce heat.

Helpful Tip

Kitchari is low in fiber and may cause constipation if eaten exclusively for several days. To support digestion and regularity, consider taking psyllium husks, oat bran, or prune juice daily, away from kitchari meals.

Enjoy your nourishing and easy-to-digest kitchari!