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Ingredients, Part 1
- 1 1/2 cups split moong dal with husks (also commonly spelled “mung dal”)
- 1 1/2 cups rice (brown and white mixed)
- 1 cinnamon stick
- 10 whole peppercorns
- 1 tsp turmeric
- 1 1/2 Tbsp salt, or to taste
- 10-12 cups water, to your preferred consistency
Ingredients, Part 2
- 1 cup cauliflower, chopped
- 1 potato, peeled and diced small
- 1 cup diced carrots or baby carrots
Ingredients, Part 3 (Tempering)
- 3 Tbsp ghee (clarified butter)
- 1 tsp whole cumin seeds
- 1/2 tsp red chili powder
- 1/2 tsp Bina’s Garam Masala
Instructions, Part 1
- Rinse the split moong dal and rice and drain the water.
- In a deep 4-quart pot, add the water, rice, dal, cinnamon stick, peppercorns, turmeric, and salt.
- Allow the water to come to a boil on high. Once the water starts to boil, lower the heat to low-medium and cook for 25 minutes, covered.
Instructions, Part 2
- Add cauliflower, potatoes, and carrots. Cover and continue to simmer another 20 minutes, or until porridge consistency is reached.
Instructions, Part 3 (Tempering)
- Before serving, heat ghee in a small pan and add the cumin seeds.
- Once the seeds start to pop, take the pan off the stove.
- Add the red chili powder and Bina’s Garam Masala and mix.
- Immediately pour tempered spices and ghee over the khitchri and mix well.
- Serve and enjoy!
Chef’s Notes for Khitchri
- The name of this dish is also commonly spelled “kitchari” and “kitchadi.”
- Use this recipe as part of a detox — eat khitchri for 5 days; 3 times a day with yogurt and steamed vegetables.
- Add more water, if serving to a young child or if eating in times of illness.