Kitchari

Soft, porridge-like mung dal and rice cooked with ghee, cumin, fennel, coriander, turmeric, and vegetables. Simple, soothing meal finished with ghee on top.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse 1 cup split yellow mung dal and 1 cup white basmati or regular white rice together until water runs clear. Soak in cold water for 20–30 minutes if you have time, then drain.

Step 2

Heat 3 tsp ghee in a medium pot over medium heat. Add 1 tsp cumin seeds and 1/2 tsp fennel seeds; let them sizzle for 30 seconds until fragrant. Add 1 tsp coriander powder, 1 tsp turmeric powder, and 1/2 tsp black pepper. Stir for 20 seconds.

Step 3

Add the drained dal and rice to the pot. Stir well to coat everything in the spiced ghee for about 1 minute.

Step 4

Add 5 cup water. Bring to a boil, then reduce heat to low, cover, and simmer about 20 minutes, stirring occasionally, until dal and rice are very soft.

Step 5

Stir in 2 cup chopped vegetables (zucchini, carrot, or spinach). Cook a further 10–15 minutes until everything is soft and porridge-like. Add a splash more water if it looks dry—it should be loose, not stiff.

Step 6

Add 1/2 tsp rock salt, to taste. Ladle into bowls and top with 1 tsp ghee to serve on top; let it melt. Serve immediately while hot. Follow with 1/2 tsp fennel seeds.