- 2 year aged basmati rice – 1 part
- Whole green Moong dal – 2 parts
- Turmeric x 3
- Black pepper x 2
- Cumin seed x 2
- Ginger x 2
- Mustard seed x 2
- Himalayan salt x 1
- Coriander x 2
- Hing x 1
Wash rice and mung dal and soak for three hours or overnight. Drain soak water. In an open metal (iron or copper) vessel, warm the ghee over medium heat.
Add the kitchdi spice mix containing mustard seeds, cumin seeds and ginger etc and sauté for one to two minutes.
Add rice and mung beans and sauté for another couple of minutes. Then add 4 cups of water and bring to a boil.
Once the kitchari has come to a boil reduce heat to medium-low. Cover and cook until everything is tender (approx. 30-45 minutes).
If you need to add more water to prevent scorching, please do so. The consistency should be that of a vegetable stew as opposed to a broth.
Garnish with fresh cilantro and add salt to taste.