Kitchari
A comforting Indian rice-and-mung-daal porridge used as a cleansing food in Ayurvedic medicine.
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 2 cups | 480 ml | basmati rice |
| 1 cup | 240 ml | yellow mung daal |
| 0.25 cup | 60 ml | ghee |
| 2 inches | fresh ginger, peeled and grated | |
| 1 teaspoon | 5 ml | turmeric |
| 1 teaspoon | 5 ml | mustard powder |
| 0.5 teaspoon | 2.5 ml | cumin |
| 0.5 teaspoon | 2.5 ml | mineral salt |
| 9 cups | 2.2 l | water |
Instructions
- Stir the rice, daal, ghee, ginger, turmeric, mustard powder, cumin and salt together in the inner pot of a pressure cooker until the ghee and spices coat the rice and daal; add the water and stir.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Set the steam vent to Venting to quick-release the pressure.
Mealthy Tip: Kitchari is used as a cleansing food in Ayurvedic medicine. People suffering from stomach distress will eat nothing but kitchari for a full day, a week, even up to a month! However, it retains many of its detoxifying qualities even when eaten for only one meal.