Kitchari

Ingredients

• 1 cup white basmati rice
• 1/2 cup split yellow mung dal
• 1 tbsp ghee
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 inch fresh ginger, grated
• 1 pinch hing (asafoetida)
• 1/2 tsp rock salt
• 5 cups water
• Fresh coriander leaves, to finish

Method

1. Rinse the rice and mung dal together until the water runs clear, then leave them to soak for ten minutes.
2. Warm the ghee in a heavy pot over medium heat and add the cumin seeds. Let them sizzle for a few seconds until fragrant.
3. Stir in the ginger, hing, turmeric and ground coriander, and cook for half a minute.
4. Drain the rice and dal, add them to the pot, and stir so every grain is coated in the spiced ghee.
5. Pour in the water and add the salt. Bring to a gentle boil.
6. Lower the heat, cover loosely, and simmer for about thirty minutes, stirring now and then, until it is soft and porridge-like.
7. Add a little more hot water if you prefer it looser. Scatter fresh coriander over the top and serve warm.

Tridoshic when spiced to the season. The classic mono-diet for rest and reset.