This ancient dish has long been used to nourish babies, the elderly, and the sick. The healthy benefit form kitchari mono-diets during times of cleansing and deep spiritual practice. Of course, kitchari can be found on many dinner tables on a normal day as it is a simple and delicious dish.
Kitchari with Asparagus and Carrots
- 1 cup Split Yellow Mung Dal
- 1/2 cup Basmati Rice
- 1 tablespoon Ghee
- 1 teaspoon Cumin Seeds
- 1 teaspoon Black Mustard Seeds
- 1 pinch Asafoetida (Hing)
- 1/2 teaspoon each: Coriander Powder, Fennel Powder and Cumin Powder
- 1 tablespoon Fresh Ginger, chopped
- 1/2 teaspoon Turmeric
- 1 cup Carrots, roughly chopped
- 1 bunch Asparagus, trimmed and cut into 2” pieces
- 3/4 teaspoon Salt (Rock Salt is best)
- 4 cups Water (add more for a thinner consistency)
- Wash mung dal and rice together until water runs clear.
- In a pot on medium low heat, melt the ghee and add mustard seeds, cumin seeds and hing. Stir for a minute.
- Add the coriander, fennel and cumin. Stir for a minute.
- Add the ginger and turmeric. Stir for a minute.
- Add the carrots and sauté for 2-3 minutes.
- Add the rice and mung dal and stir until well mixed with spices.
- Add water and salt. Bring to a boil.
- Reduce heat to simmer. Cover with lid leaving a small opening. Cook for about half an hour, until soft and mushy.
- Add the asparagus. Cook for about 3 minutes, until asparagus is tender.
- Serve and enjoy hot.