Kitchari

Easy

Easy

Serves 1-2
Hands-on 40 minutes, plus overnight soaking

Jasmine Hemsley’s Indian rice recipe is a staple healing food in Ayurveda – a lifestyle that she follows – and is a comforting meal that’s both soothing and nourishing.

Jasmine says the recipe is: “perfect for when you are feeling under the weather, exhausted after a long trip or in need of a cleanse or a comforting hug.”

Listen to Jasmine cooking the kitchari and find out more about ayurveda in our podcast here.

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Ingredients

70g white basmati rice, soaked for 1 hour
70g mung dal (or mung beans, soaked overnight)
2 tbsp ghee
1 bay leaf
pinch of asafoetida
370ml water
1 tsp cumin seeds
5cm piece of fresh ginger, finely chopped, or 1⁄4 tsp ground ginger
1 tsp ground turmeric
1⁄4 tsp black pepper pinch of sea salt, to taste
Fresh coriander, to serve (optional)

70g white basmati rice, soaked for 1 hour
70g mung dal (or mung beans, soaked overnight)
2 tbsp ghee
1 bay leaf
pinch of asafoetida
370ml water
1 tsp cumin seeds
5cm piece of fresh ginger, finely chopped, or 1⁄4 tsp ground ginger
1 tsp ground turmeric
1⁄4 tsp black pepper pinch of sea salt, to taste
Fresh coriander, to serve (optional)

Method

Rinse the rice and mung dal three times.
In a heavy-bottomed pan, melt half the ghee and sauté the bay leaf and asafoetida. Add the mung dal, rice and water and simmer for 20—25 minutes, lid on, until tender. Add more water as necessary.
In a separate pan, make a tarka. Melt the remaining ghee, then add the cumin seeds and cook gently until they start to pop. Add the ginger and sauté until golden brown. Add the turmeric and sauté for a few more minutes.
Add the tarka to the rice and dal mixture. Cook for 5—7 minutes, stirring often. Season with salt and pepper and serve with fresh coriander, if desired.

Method

Rinse the rice and mung dal three times.
In a heavy-bottomed pan, melt half the ghee and sauté the bay leaf and asafoetida. Add the mung dal, rice and water and simmer for 20—25 minutes, lid on, until tender. Add more water as necessary.
In a separate pan, make a tarka. Melt the remaining ghee, then add the cumin seeds and cook gently until they start to pop. Add the ginger and sauté until golden brown. Add the turmeric and sauté for a few more minutes.
Add the tarka to the rice and dal mixture. Cook for 5—7 minutes, stirring often. Season with salt and pepper and serve with fresh coriander, if desired.

Recipe By

Jasmine Hemsley

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