Khitchri

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

1. Rinse the split moong dal and rice and drain the water.
2. In a deep 4-quart pot, add the water, rice, dal, cinnamon stick, peppercorns, turmeric, and salt.
3. 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

1. Add cauliflower, potatoes, and carrots. Cover and continue to simmer another 20 minutes, or until porridge consistency is reached.

Instructions, Part 3 (Tempering)

1. Before serving, heat ghee in a small pan and add the cumin seeds.
2. Once the seeds start to pop, take the pan off the stove.
3. Add the red chili powder and Bina’s Garam Masala and mix.
4. Immediately pour tempered spices and ghee over the khitchri and mix well.
5. 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.