Recipe and photo by Emma Frisch
- 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
We RecommendWhy Colorado Cleanse?
- 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.
- In a large pot, melt the ghee. Add the ground spices, turmeric powder and cumin powder. Stir into a paste.
- Add the split mung dahl, yellow dahl and rice to the pot. Stir and toast for 1-2 minutes.
- Add the cardamom pods, bay leaves, cinnamon stick and minced ginger.
- Add the water and stir the kitchari. Cover the pot with a lid and bring the liquid to a boil.
- Reduce to a simmer for about 30 minutes, until the water is absorbed and the kitchari is tender and porridge-like.
- Serve warm with a generous helping of cilantro leaves.
- 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
This recipe is from the 3-Season Diet Challenge – a 12-month guide to eating with the seasons as nature intended. This FREE program takes you through a year of eating seasonally with month-to-month support and guidance. You can start the challenge anytime throughout the year. >>> Learn more and sign up here!
What did you think of this recipe? Have any tips or tricks to share?