Kitcheree is like an Ayurvedic super food. It is essential to the yogic diet. It contains a vegetarian source of protein, it’s light, nourishing, warm, and easy to digest. Although there are about as many variations on this recipe as there are grandmothers in India cooking it on a daily basis, this is the easiest, most basic way to prepare kitcheree. It should not take longer than 40 minutes to prepare and it’s all done in one pot. This recipe makes about 4 servings.

Ingredients ::

One cup split yellow mung dahl,

Half cup white basmati rice

One teaspoon each : cumin seeds, fennel seeds, corriander seeds, tumeric powder

One pinch asafoetita powder (aka “hing”) - found in an Indian grocery store

One - two teaspoons minced ginger

One tablespoon ghee

8-10 cups water

Lime and cilantro for garnish

Directions ::

Wash the beans and rice. To do this, place the beans and rice in a bowl. Cover with cold water. Swish around the water, beans, and rice with your fingers. Drain and repeat at least three times.

Put all the ingredients (including spices, beans, rice, ginger, hing and ghee) except the lime and cilantro in a large stock pot. Add 8-10 cups of cold water. Bring to a boil. Boil on high for about 15 minutes. Reduce heat to medium low until the rice and beans are fully cooked. The beans will begin to dissolve when they are cooked fully. Depending on the elevation, this should be about 15 more minutes. Stir the kitcheree periodically to avoid sticking to the bottom of the pot.

Variations ::

Try adding veggies to the kitcheree like carrots, kale, green beans, rutabaga, broccoli, or whatever you like!

Other spices you can try are mustard seeds, cinnamon sticks (good for winter time kitcheree), or fenugreek powder

For thinner, soupier kitcheree, add more water. For a pastier variation, add less water.

Add the rice after the beans have begun to dissolve. This will keep the rice more consistent.

Garnishes ::

Yogurt, rock salt, chips, mango pickle, lime, lemon, cilantro