Notes

Recipe and photo by Emma Frisch

• Prep Time: 5 minutes
• Cook time: 30 minutes
• Yield: 6 servings

Ingredients

• Ghee – 1.5 teaspoon
• Coriander seeds – 1.5 teaspoons
• Fennel seeds – 1.5 teaspoons
• Cumin seed – 1 teaspoon
• Turmeric powder – 1.5 teaspoons
• Cumin powder – 1 teaspoon
• Split mung dahl – 1 cup
• Basmati rice – 1 cup, rinsed
• Split yellow dahl – 1/4 cup, rinsed
• Cardamom pods – 4
• Bay leaves – 2
• Cinnamon stick – 1/2 stick
• Fresh ginger root – 1 tablespoon, minced
• Water – 4 cups
• Cilantro leaves – 1/4 cup per serving

Instructions

1. Toast the fennel, coriander and cumin seeds over medium-low heat. When they begin to pop, transfer them to a mortar and pestle or clean coffee grinder, and grind into powder.
2. In a large pot, melt the ghee. Add the ground spices, turmeric powder and cumin powder. Stir into a paste.
3. Add the split mung dahl, yellow dahl and rice to the pot. Stir and toast for 1-2 minutes.
4. Add the cardamom pods, bay leaves, cinnamon stick and minced ginger.
5. Add the water and stir the kitchari. Cover the pot with a lid and bring the liquid to a boil.
6. Reduce to a simmer for about 30 minutes, until the water is absorbed and the kitchari is tender and porridge-like.
7. Serve warm with a generous helping of cilantro leaves.
8. When reheating for each meal, I like to add a splash of water to loosen up the kitchari.

For more recipes by Emma Frisch, visit her food blog at www.emmafrisch.com

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