- 200g mung dal or yellow split lentils
- 200g basmati rice*
- 1.25-1.5l water
- 1-inch fresh ginger
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- ½ teaspoon sea salt
- Pinch of hing (asafoetida)
- 1 small handful fresh coriander (optional)
*white rice is preferred in Ayurveda as it’s easier for the body to digest.
- Peel and slice the ginger.
- Rinse the dal/lentils in cold water then drain off the water you used for rinsing.
- Put the dal/lentils in a medium-sized pan with the ginger, turmeric, garam masala and salt and add the water, ensuring there is about double the amount of water to dal.
- Bring the pan to a boil and then reduce to a simmer and put a lid on the pan.
- Cook uncovered on medium heat for around 40 minutes until the dal/lentils are soft, stirring occasionally to ensure the water hasn't all been soaked up.
- Meanwhile, chop the coriander.
- Put a non-stick pan over medium heat and once it is warm add the cumin seeds. Dry fry them for 1-2 minutes until they start to brown slightly.
- Then add the mustard seeds and asafoetida and cook for another 1-2 minutes until the mustard seeds start to pop. Remove from the heat and switch off.
- After 20 minutes add the white rice to the dal/lentil pot and put the lid back on.
- After 10 more minutes add the dried spices and stir. Simmer for another 5-10 minutes until all the spices have flavoured the kitchari and the lentils and rice are soft. The consistency should be slightly soupy and mushy.
- Taste and carefully adjust seasoning if required. Do not oversalt it - just enough to bring out the flavour. The taste should be light and slightly fragrant.
- Optional: add fresh coriander to serve.