Ayurvedic Kitchari
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 serves
  • ½ cup basmati rice
  • 1 cup mung dal (split yellow)
  • 6 cups (approx.) water (optional: use all bone broth or half water/half bone broth)
  • ½ to 1 inch ginger root, chopped or grated
  • a bit of celtic salt salt (1/4 tsp. or so)
  • 2 tsp. organic ghee or coconut oil
  • ½ tsp. coriander powder
  • ½ tsp. cumin powder
  • ½ tsp. whole cumin seeds
  • ½ tsp. mustard seeds
  • ½ tsp. turmeric powder
  • 1 and ½ cups assorted vegetables (optional)
  1. Soak both the mung dal and the rice in water for at least 8 hours.
  2. Drain and rinse until the water runs clear.
  3. Add the 6 cups of water to the rice and dal and cook covered until it becomes soft, about 20 minutes.
  4. In a separate saucepan, sauté the seeds in the ghee or coconut oil until they pop. Then add the other spices. Stir together to release the flavours. Stir the sautéed spices into the cooked dal, rice, and vegetable mixture. Add the Celtic sea salt and serve.
  5. Keep in a container in the fridge or portion off into one meal size dishes.
Recipe by The Whole Daily at https://thewholedaily.com.au/health/ayurvedic-kitchari/