Kitchadi is a delicious and healing for the digestive system food made with cooked split peas (mung dal) and basmati rice. It has been used in Ayurveda and traditional Indian cooking for centuries due to its medicinal properties.
You can play around with the amount of spices and herbs used to flavor to your liking. Enjoy!
Prep Time: 10 min
Cook Time: 20 min
1 cup split yellow mung dal, rinse well and drain
1 cup basmati rice, rinse well and drain
1" piece ginger root or 1/2 tsp ground ginger
1⁄4 tsp black mustard seeds
1⁄2 tsp ground turmeric
1⁄2 tsp ground coriander
1/4 tsp ground cumin
Sea salt and pepper to taste
4-6 cups of water depending on desired consistency
Using a pot (stainless steel or cast iron), lightly sauté the spices with a splash of water or 1 tsp of olive oil or ghee (purified butter) for about 2-3 min or until fragrant.
Add the mung dal and the rice, sauté with the spices for another 3 min.
Add water to cover the mixture and bring to boil.
Turn the heat down and let it simmer until both the rice and dal are cooked but not too mushy (approximately 20 minutes). Add water as needed to prevent burning the rice.
You may have to experiment with the amount of water you use to achieve the desired consistency. It can be thick or soupy depending on what you prefer. You may also choose to add some of your favorite vegetables half way through the cooking process.
Serve while still warm. Enjoy!