Moong Dal Kitchari

A smooth texture where rice and lentils meld into a thick porridge consistency. Spices toasted in ghee release a nutty aroma that permeates every grain.

• Prep time: 15 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 354
• Protein: 10 g
• Carbs: 57 g
• Fat: 9 g

Ingredients

• 200 g White rice ( rinsed )
• 100 g moong dal ( rinsed )
• 2 tbsp ghee
• 1 tsp Cumin seed
• 1 tsp mustard seeds
• 1 pinch asafoetida
• 1 tsp Turmeric powder
• 1 tsp Ginger powder
• 1 L Mineral water
• 1 tsp Gray sea salt
• 10 g Fresh cilantro optional ( chopped )
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Washing the grains

   Mix the white rice and moong dal. Rinse with clear water until the water runs clear to remove excess starch. Drain carefully.

2. Toasting the spices

   Heat the ghee in a sauté pan. When hot, add the cumin seeds, mustard seeds, and asafoetida. Once the seeds crackle and become fragrant, add the grated fresh ginger, then the turmeric and ginger powder.

3. Sauté and add liquid

   Add the rice-lentil mixture to the pan. Stir so that the fat coats each grain. Add the mineral water and salt. Bring to a boil.

4. Slow cooking

   Lower the heat to minimum, cover and simmer. The liquid should be completely absorbed and the grains should mash easily under pressure. The consistency should be soft, not dry.

Chef's tips

• The secret is in the 'Tadka' (blooming): spices should crackle but never turn black or they will become bitter.
• If the mixture becomes too thick, add a splash of boiling water to loosen the texture.

Storage

Keeps for 3 days in the fridge. Reheat over low heat with a bit of water to restore creaminess.