Indian Daal

Traditional Indian food for soothing diets. Nutritious and easily digested, Kitchari is simply rice and dahl cooked so thoroughly together that they make a creamy stew. This makes a good soup for an evening supper or a light meal while fasting. Total cooking time about 1 1/2 hours.


  • 1/4 cup mung lentils, cleaned and washed
  • 1 1/2 cup water
  • 1 teaspoon salt
  • 1 teaspoon Vata Churna
  • 1/4 cup rice
  • 2 tablespoons ghee
  • 1 1/4 cup water
  • 1/4 teaspoon saffron (optional)
  • 1 tablespoon ghee
  • 1 teaspoon cumin
  • 1 teaspoon mustard seeds

Bring water to a boil in a 2 quart pan. Add lentils, salt, and Churna. Cover and bring back to a boil, then reduce heat to ver low and simmer for about an hour.

Add rice, ghee, water, and saffron. Increase heat and bring to boil again. Then reduce to low and simmer for half an hour. Stir frequently to avoid sticking and add more water if it becomes too thick. Khichari should have the consistency of thick gravy. When ready to serve heat ghee in small pan with spices. When mustard seeds start to pop stir spices into Khichari and serve.

Serves 2 or 3

Source: The Ayurveda Cookbook

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