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|200 g||basmati rice|
|100 g||yellow split mung dal|
|1 tsp||black mustard seeds|
|1 tsp||cumin seeds|
|1 small||piece of ginger, minced|
|½ tsp||turmeric (curcuma)|
Wash the rice and mung dal well.
Put the ghee in a saucepan and heat, add the mustard seeds, cumin seeds and ginger. Stir for a moment until you see the seeds pop.
Add the rice, mung dal, turmeric and salt and stir well until blended with all the spices.
Add the water and bring to a boil. Boil for roughly 5 minutes, uncovered stirring everything occasionally. Then turn down the heat to low and cover. Cook until ready for ca. 20-25 minutes.
Season with freshly ground black pepper and chop some cilantro (coriander) and sprinkle over the kitchari.
ca. 10 min
Grade of difficulty:
Calories per portion:
Reference: Kitchari recipe
Recipe type: xarchivex
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