Kitchari

Kitchari combines split mung dal and basmati rice in a deliberately soft preparation. The source treats the slightly mushy texture as part of the dish rather than a sign of overcooking.

The rice and dal cook together in water with salt, making this one of the most stripped-back recipes in the section. Oil, ghee, or butter is added after cooking rather than used to start the pot.

The source gives optional turmeric or whole-spice variations and suggests extra water and time for an even softer texture. Those additions are not required for the base version.

Ingredients

• 1/4 cup split mung dal
• 1/2 cup basmati rice
• 2 cups water
• Salt to taste
• 2 teaspoons flax oil, hemp oil, ghee, or butter

Method

Combine the split mung dal, basmati rice, water, and salt in a medium pot over high heat and bring to a boil. Reduce to a simmer, cover, and cook for 25–30 minutes. Drizzle with the oil, ghee, or butter just before serving. For a softer texture, add about 1/2 cup more water and cook a few minutes longer. Makes 2–3 servings.