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Mung Dhal Kitchadi (Ayurvedic)

(recipe, Carrie Stewart)


  1. 1 cup basmati rice
  2. 1 cup yellow or green mung dhal
  3. 1 in chopped ginger (for vata and kapha, warms, potent digestive stimulant)
  4. 2 Tbsp. shredded coconut
  5. 1 handful of coriander leaves
  6. 3 Tbsp. ghee or coconut oil
  7. 3 bay leaves (warms, digestive)
  8. 1½ in fresh cinnamon bark
  9. 5 cardamom pods
  10. 5 cloves
  11. 10 black pepper corns
  12. ½ tsp. each of turmeric
  13. cumin seeds, fennel
  14. 1 pinch of hing.
  15. Optional: one cup of diced carrots or celery; fresh lemon juice (to increase agni) and chopped coriander leaves to serve.


  1. Soak dhal for a few hours to make it more digestible. Wash rice and dhal separately in at least 2 changes of water. Blend the ginger, coconut, coriander and ½ cup water. Heat large saucepan, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant. Add blended items, then turmeric and salt. Stir until browned. Stir in mung dhal and rice and mix very well. Add 6 cups of water, cover and bring to a boil for 5 minutes. Then simmer until dhal and rice are soft (25-30 minutes). You can add vegetables that suit your constitution for a one pot meal.