Ayurveda Fall Kitchari

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YouTube: Ayurvedic Fall Kitchari

Serves: 4

Ingredients

3 Tablespoons ghee

1 teaspoon cumin seeds

1/2 teaspoon fenugreek seeds

1/2 teaspoon black mustard seeds

2 Tablespoons garlic, peeled and minced

1/4 teaspoon ground asafetida (hing)

7-8 curry leaves, each torn into two OPTIONAL

1 Tablespoon jalapeno, minced OPTIONAL

1 teaspoon ground turmeric

1 cup short grain rice

1 cup split yellow mung lentils

1 teaspoon sea salt OR as required 

Instructions

• Add rice and lentils in a bowl and rise under cold running water. Repeat this process three times and set aside for an hour.
• Meanwhile, in a medium saucepan over medium heat, melt ghee. Add cumin seeds and saute for a few seconds.
• Add fenugreek seeds and black mustard seeds, and allow crackling.
• When the crackling has somewhat stopped, add garlic and cook for a few seconds until garlic turns light golden brown.
• Add asafetida powder and ground turmeric. Mix.
• Add soaked rice and lentils and saute for 3 minutes. 
• Add 5 cups water, bring to a boil over medium heat. 
• Once the mixture has come to a boil, reduce heat to simmer. Cover and cook for 25 minutes or until all water has been absorbed by the rice.
• Use the back of your spatula and mash kitchari to resemble a porridge. Serve.