Description
Kitchari is a comforting and nourishing one-pot dish from Indian cuisine, combining moong dal and basmati rice with fragrant spices and vegetables. This wholesome porridge-like meal is perfect for detoxifying and balancing the digestive system, featuring ginger, cumin, turmeric, and fresh coriander for a flavorful, warming experience.
Ingredients
Scale
Spices and Aromatics
- 1 tsp ground cumin
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- ½ tsp ground coriander
- ½ tsp ground turmeric
- 15g piece of ginger, peeled and grated
Vegetables
- 1 small cauliflower, stalks and florets finely chopped
- 2 carrots, finely chopped
Grains and Pulses
- 150g moong dal, rinsed and drained
- 100g basmati rice, rinsed and drained
Fats and Seasonings
- 1 tbsp ghee
- Salt, to taste
Garnish
- Small handful of coriander, finely chopped
- 1 lime, cut into wedges
Instructions
- Prepare the vegetables and heat ghee: Heat 1 tablespoon of ghee in a large flameproof casserole or saucepan over medium heat.
- Cook vegetables: Add finely chopped cauliflower stalks, florets, and carrots to the pan. Season lightly with salt, and fry gently for about 10 minutes, stirring occasionally, until the vegetables have softened and developed a light color.
- Fry spices: Add ground cumin, black mustard seeds, fennel seeds, ground coriander, ground turmeric, and grated ginger to the vegetables. Fry for a further 2 minutes until the spices become fragrant, stirring to combine well.
- Add pulses and rice: Tip in the rinsed and drained moong dal and basmati rice. Stir thoroughly to coat the grains in the spiced vegetable mixture.
- Add water and simmer: Pour in 1.25 liters of water and season with salt to taste. Bring the mixture to a gentle simmer, then cover and cook for 45 minutes, stirring occasionally, until the dal and rice are fully tender and have broken down to a porridge-like consistency.
- Finish and serve: Adjust seasoning if needed. Sprinkle the finely chopped coriander over the cooked kitchari. Serve hot with lime wedges on the side to squeeze over just before eating.
Notes
- For a vegan version, substitute ghee with coconut oil or vegetable oil.
- You can add other vegetables like peas, zucchini, or spinach for extra nutrition.
- Adjust the water quantity slightly if you prefer a thicker or looser consistency.
- Kitchari is traditionally eaten during detox or cleansing diets for its light and easily digestible properties.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Kitchari, Indian recipe, moong dal, basmati rice, detox food, vegetarian, one-pot meal, comfort food
