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Mung Dal Kitchari

Mung Dal Kitchari Recipe presented in a traditional clay bowl, garnished with Tulsi leaf.
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Mung Dal Kitchari is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Mung Dal Kitchari combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale
  • 1 cup (200 g) mung dal (split yellow lentils)
  • 1 cup (200 g) basmati rice
  • 1 tsp asafoetida (hing)
  • 1 tsp cumin seeds
  • 1 tsp aniseed
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 1/2 tsp turmeric powder
  • 2 tbsp ghee butter
  • 4 cups (950 ml) water

Instructions

  1. Prepare the Ingredients:
    • Rinse the mung dal and basmati rice thoroughly until the water runs clear. Soak in water for 30 minutes, then drain.
  2. Cook the Spices:
    • In a pot, heat 2 tbsp ghee over medium heat. Add the cumin seeds, aniseed, and asafoetida. Sauté until the spices release their aroma.
  3. Add the Rice and Dal:
    • Add the soaked mung dal and rice to the pot. Stir gently to coat with the spices.
  4. Add Spices and Water:
    • Stir in the red chili powder, turmeric powder, and salt. Add 4 cups of water and bring to a boil.
  5. Cook the Kitchari:
    • Lower the heat, cover the pot, and let it simmer until the dal and rice are cooked through, about 20-25 minutes.
  6. Prepare the Tempering:
    • For an extra layer of flavor, heat additional ghee in a separate pan with cumin seeds until they splutter. Pour this tempering over the kitchari before serving.
  7. Finish and Serve:
    • Offer to Krishna and serve hot as a main dish or side dish.

Notes

  • Enhancing Flavor: Toasting the cumin seeds and whole spices before adding the rice and dal enhances their flavor and aroma.
  • Ghee Substitution: For a vegan version, you can use oil instead of ghee.
  • Texture: If you prefer a thicker kitchari, reduce the water slightly. For a thinner consistency, add more water as needed.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/main-course/mung-dal-kitchari/