1 cup/200g yellow mung dal*
½ cup/100g white basmati rice**
2 tbs ghee (or coconut oil) ***
4 cardamom pods, cracked (just bite between your teeth!)
2 bay leaves
5 cups (1.25 litres) of water or more
2–5 cups of chopped seasonal vegetables
(see Dosha-specific ideas below)
2 teaspoons of:
Black mustard seeds
- Rinse the mung dal and rice until the water runs clear.
- Measure out all of the spices into a cup — this makes it less likely that you’ll burn your spices while searching for the others.
- Heat the ghee or oil in a large pot. Add all of the spices and sauté together on a medium heat for a minute until fragrant. Be careful not to overdo this stage — it’s better to err on the side of caution on your first attempt than risk frazzling the spices and making them bitter or burnt.
- Stir in the mung dal and rice. Add 5 cups of water and any chopped vegetables. Bring to the boil then reduce to a simmer, lid on.
- Cook for at least 40 minutes (longer if using whole green mung beans), or until the dal and rice are completely soft (easily squashed between finger and thumb), the kitchari has a porridge-like consistency and the ghee has risen to the top, adding more water if necessary. Adjust the seasoning and garnish with fresh chopped herbs if you like.