Mung Dal Kitchari (Tridoshic)

Servings: 6


1 cup yellow mung dal

1 cup basmati rice

1-inch piece of fresh ginger, peeled and chopped fine

2 tbsp shredded, unsweetened coconut

1 small handful fresh cilantro leaves

½ cup water

3 tbsp ghee

1 ½ inch piece of cinnamon bark

5 whole cardamom pods

5 whole cloves

10 black peppercorns

3 bay leaves

¼ tsp turmeric

¼ tsp salt

6 cups water


Wash the mung dal and rice until water is clear. Soaking the dal for a few hours helps with digestibility.

In a blender, put the ginger, coconut, cilantro & ½ cup water & blend until liquefied.

Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns & bay leaves. Stir for a moment until fragrant.

Add the blended items to the spices, then the turmeric & salt. Stir until lightly browned. Stir in the mung dal and rice & mix very well.

Pour in the 6 cups of water, cover & bring to a boil. Let boil for 5 minutes, then turn down the heat to very low and cook, lightly covered, until the dal and rice are soft, about 25-30 minutes.