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Yellow Mung Dal Kitchari: The Golden Porridge

Simple and delicious gut-healing Ayurvedic combo of spiced Mung Dal and rice
Print Recipe
Prep Time 8 hours 15 minutes
Cook Time 35 minutes
Course Dinner, lunch, Main Course
Cuisine Indian
Servings 4 people

Equipment

  • Soup Pan Stew pot or a Dutch oven can also be used
  • Wooden Spatula or any other high heat safe spatula
  • Zester or a fine grater

Ingredients
  

  • 2 tablespoon Ghee
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Black Mustard Seeds
  • 1 Pinch Hing also called Asafoetida
  • 1 Inch Fresh Ginger
  • ½ teaspoon Turmeric Powder
  • ½ Cup White Basmati Rice
  • ½ Cup Yellow Mung Dal
  • 3 Cups Water
  • 1 Piece Kombu
  • 1 Cup Coconut Milk Full Fat
  • 1 Tsp Salt

Instructions
 

  • Soak mung dal with rice overnight or for at least 8 hours
  • Heat the pan on medium-low flame add ghee and wait a few minutes for the ghee to melt
  • Once the ghee has melted add cumin and mustard seeds along with a pinch of hing. Wait for the seeds to brown and crack
  • Once the seeds have released their aroma and are starting to crack, add freshly grated ginger and stir until it is golden brown
  • Drain the water from the rice and dal and add to the pan along with turmeric, stir until the water has evaporated and the mixture is a bit dry
  • Add water and bring to a boil
  • Once the water has boiled add a piece of Kombu if using, lower the flame, and simmer on low for 20 mins
  • After 20 mins most of the liquid should be absorbed, in this step add coconut milk and cover for another 10 minutes or so until the porridge has become creamy
  • Stir and add salt to taste
Keyword Ayurveda, Gut-healing, Healthy, Kitchari, Plant-based, Vegan, Vegetarian