Hearty Kitchari Bowl

1. 1
   prep · ~30 min

   Wash and soak the rice and dal.

   1.Combine basmati rice and moong dal in a bowl.

   2.Wash under running water 2-3 times until water runs clear.

   3.Soak in fresh water for 30 minutes, then drain.

   TIPSoaking softens the dal and helps it cook evenly with the rice.
2. 2
   saute · ~2 min

   Sauté the aromatics in the pressure cooker.

   1.Heat 2 tsp ghee in a pressure cooker over medium heat.

   2.Add 1 tsp cumin seeds and let them sizzle for 30 seconds.

   3.Add grated ginger and sauté until fragrant, about 30 seconds.

   TIPDon't let the ginger burn — keep the heat at medium.
3. 3
   pressure cook · ~15 min

   Pressure cook the kitchari.

   1.Add the drained rice and dal to the cooker.

   2.Stir in turmeric powder, salt, and 3 cups of water.

   3.Close the lid and pressure cook on medium heat for 3 whistles.

   4.Let the pressure release naturally, then open the lid and stir well.

   TIPFor a thinner consistency, add 0.5 cup hot water after cooking and stir.
4. 4
   temper · ~2 min

   Make the final tempering.

   1.Heat 2 tsp ghee in a small tadka pan over medium heat.

   2.Add 0.5 tsp cumin seeds and let them crackle.

   3.Add asafoetida and dried red chili, fry for 10 seconds until fragrant.

   4.Pour the hot tempering over the kitchari and mix gently.

   TIPThe asafoetida sizzles instantly — have the kitchari ready to pour over immediately.
5. 5
   garnish

   Garnish with fresh coriander leaves and serve hot.

   Ladle into bowls and scatter chopped coriander leaves on top. Serve immediately while warm and comforting.

   TIPKitchari thickens as it cools — stir in a splash of warm water to loosen it if needed.

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