Ghee or Sesame or Sunflower oil 1 tbsp
Bay leaves (warms, digestive) – 2
Cumin seeds, Fennel seeds, Mustard seeds (omit for pitta), Coriander powder, Turmeric, Fresh grated ginger root – 1/2 tsp each
Rock Salt – 1 pinch
Hing / Asafoetida – 2 pinches
Basmati Rice – 1 cup
Split Mung dal (yellow or green, or whole mung beans soaked overnight) – 1 cup
Water 4-6 cups
Carrots / Seasonal vegetables – 1/2 cup diced
Fresh lemon juice and chopped coriander leaves to serve.
How to make the Kitchari
Wash rice and dhal separately in at least 2 changes of water. Soak for 20 mins
Sauté mustard seeds in ghee till they pop, then add other spices, starting with the seeds and the powders.
Add moong dal and rice and sauté for 2 minutes. Add water. Prepare vegetables and cut into small pieces. Add vegetables, salt, and extra water if required and cover with lid, pressure cook for 3 whistles.
Wait for the pressure to fall down, before fluffing and serving hot.
The original recipe call for cooking in a pan, I cooked in Pressure cooker. So rice and dal were cooked first and then tempering was done. The cooked dal and rice were mixed with the tempering and extra water can be added depending the consistency.