Pictured with turmeric roasted cauliflower
Makes 6 servings
1 cup white rice, rinsed and soaked 6-10 hours
1 ½ cups moong dal, rinsed and soaked 6-10 hours
3 tablespoons ghee or coconut oil
1 tablespoon cumin seeds
2 tablespoons grated ginger
4 cloves garlic, minced
2 teaspoons ground turmeric
1 tablespoon garam masala
1 teaspoon ground cinnamon
1 teaspoon sea salt
Pinch ground black pepper
1 bay leaf
7 cups chicken broth, vegetable broth, water, or a combination of broth and water
Cilantro leaves, chopped
1. Drain the soaked rice and mung beans. Set aside.
2. Heat the ghee or coconut over medium heat in a medium-sized soup pot. Add the cumin seeds and cook another 30 seconds. Add the ginger and garlic and cook another 30 seconds, stirring continuously. Add the turmeric, garam masala, cinnamon, sea salt, black pepper, and bay leaf. Cook until fragrant, about 1 minute.
3. Add ½ cup stock to deglaze the pan, stirring to pick up any spices stuck to the bottom of the pot. Add the rest of the stock along with the drained rice and mung beans.
4. Bring to a boil, reduce to a simmer, and cook covered for 40-50 minutes, stirring occasionally until mung beans and rice are very soft and mushy. Taste. Add lime juice and additional salt to taste.
5. Serve garnished with cilantro leaves and additional ghee if desired.
Notes: Using broth makes for a richer, more flavorful and nutritious kitchari, especially if using homemade. The khichri will thicken as it cools. You may want to reconstitute with additional liquid if reheating.