Simple Kitchari

1. 1
   prep

   Wash and soak the rice and dal.

   1.Rinse basmati rice and moong dal together under running water until water runs clear.

   2.Soak in fresh water for 30 minutes, then drain completely.
2. 2
   temper · ~1 min

   Make the tempering.

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

   2.Add cumin seeds and let them sizzle and turn golden (30 seconds).

   3.Add asafoetida and turmeric powder, stir quickly for 10 seconds.

   TIPDon't let the turmeric burn — it turns bitter. Keep the heat medium-low after adding.
3. 3
   mix

   Add rice, dal, and water to the cooker.

   1.Tip the drained rice and moong dal into the cooker with the tempering.

   2.Add salt and 4 cups of water. Stir gently to combine.
4. 4
   pressure cook · ~12 min

   Pressure cook the kitchari.

   1.Close the lid securely and cook on medium-high heat until the first whistle.

   2.Reduce heat to low and cook for 3 more whistles (about 10-12 minutes).

   3.Turn off the heat and let pressure release naturally.

   TIPNatural release is key — letting it sit makes the kitchari creamier.
5. 5
   mix

   Mash and adjust consistency.

   1.Open the cooker and stir the kitchari vigorously with a ladle.

   2.Mash lightly to get a creamy porridge-like texture. Add a splash of hot water if it feels too thick.
6. 6
   serve

   Serve warm in bowls.

   Ladle into katoris and serve hot with a dollop of ghee on top, a side of yogurt, or simple papad.

   TIPKitchari thickens as it cools. Add a little warm water when reheating.

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