Ingredients
1 cup split yellow mung dal
1 cup basmati rice
1 ½ inch piece fresh ginger, peeled and chopped fine
2 tablespoons unsweetened, shredded coconut
1 small handful cilantro leaves, chopped
½ cup water
3 tablespoons ghee
½ teaspoon cumin powder
½ teaspoon coriander powder
pinch of asefoitida/hing
½ teaspoon turmeric
¾ teaspoon black pepper
¾ teaspoon pink salt
1-2 cups vegetables, cut into very small pieces
6 ½ cups water
Directions
Wash the mung dal and rice well. Soak the mung dal for a few hours, rinse and drain.
In a blender put the ginger, coconut, cilantro and ½ cup water and blend until liquefied.
Heat the coconut oil on medium heat in a large saucepan, pressure cooker or instapot.
Add the powdered spices and sauté, add the blended items and stir well for a minute or two.
Add the vegetables, mung dal, rice and 6 ½ cups of water.
Bring to a boil. Either cook in a regular pot for 25-30 minutes or in a pressure cooker for 7 minutes once it's come to pressure and release pressure with natural release method.
Although tridoshic, this kitchari is especially suitable to pitta dosha. The cilantro and coconut add to the cooling qualities that pitta needs. For Kapha dosha, use less oil, for kapha and vata add ½ teaspoon mustard seeds with the spices and allow them to pop before adding other ingredients.
Traditionally ghee is used for its cleansing and rejuvenating properties, coconut oil can be substituted.
