Kitchari Recipe

Rinse and soak

Place the basmati rice and rinsed split yellow moong dal in a bowl. Rinse under cool water until the water runs clear (2–3 times). Optional: soak combined rice and dal for 15–30 minutes, then drain.

Heat a medium-large heavy pot or deep skillet over medium heat. Add the ghee or oil. When hot, add cumin seeds and mustard seeds (if using). Let them sizzle 20–30 seconds until fragrant and cumin starts to brown slightly.

Add a pinch of asafoetida, then add the minced ginger and garlic. Sauté 30–45 seconds until aromatic but not browned.

Add the chopped onion and a pinch of salt. Cook 4–6 minutes, stirring occasionally, until the onion is soft and translucent.

Stir in the diced carrot and cook 2–3 minutes to start softening. Add the chopped tomatoes and peas and cook another 2 minutes.

Add turmeric and ground coriander. Stir to coat the vegetables and cook 30–45 seconds to bloom the spices.

Add the drained rice and moong dal to the pot and stir to combine with the spiced vegetables and aromatics for 1 minute.

Pour in 4 cups of water (or stock) and add 1 to 1 1/2 teaspoons salt. Stir, bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 20–25 minutes, stirring once halfway through to prevent sticking. If mixture becomes too thick, add 1/4 cup hot water and stir in.

After 20–25 minutes, remove lid and check that both rice and dal are very soft and breaking down — kitchari should be porridge-like. If needed, simmer uncovered a few minutes to reach desired consistency.

Turn off heat. Stir in chopped cilantro and lemon juice (if using). Adjust salt and add black pepper to taste.

Serve warm. Optional: drizzle an extra teaspoon of ghee on each bowl, or garnish with more cilantro and a squeeze of lemon. Store leftovers in the refrigerator up to 3–4 days; reheat gently with a splash of water or stock to loosen.