This creamy, delicious, grain-free version of an old Indian classic features yellow split mung dal blended with yellow potatoes, vegetables, ghee, and delectable Indian spices. Feel free to use vegetable broth, bone broth, or water, as desired. Pre-soaking the mung dal for 45 minutes to an hour helps to reduce the cooking time and make the kitchari even creamier. This will serve 2-4 people.
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Ingredients
Prep Mung Dal
- 1 cup (200g) split yellow mung dal washed and drained
- 1 cup(240ml) filtered water room temperature or slightly warm
Temper Spices with Scallion
- 1 Tbsp (15g) Ghee plus additional for garnish
- 1/2 tsp (1.5g) cumin ground, or to taste
- 1/2 tsp (1g) kashmiri red chili powder or to taste
- 1/2 tsp (1g) coriander ground, or to taste
- 1/8 tsp (2 pinches) BEST HING EVER or to taste
- cayenne pepper to taste
- 1/2 cup (50g) scallions finely chopped
Vegetables and Broth
- 1 cup (140g) carrot(s) diced
- 1 cup (2 small/175g) yellow potatoes skin on, chopped
- 1 handful parsley fresh, chopped
- 2 cups (480ml) vegetable or bone broth or water, if preferred
- lemon or lime wedges optional
Ingredients
Prep Mung Dal
Temper Spices with Scallion
Vegetables and Broth
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Instructions
- Prep the mung dal by soaking in water, covered, for 45 minutes to an hour. Drain well and set aside.
- Temper spices by heating ghee in a saucepan over med-high heat. When hot, add all spices, stirring continuously for 10-20 seconds until slightly darkened and fragrant, being careful not to burn the spices. Immediately add scallions or onion, stirring constantly.
- Add carrots, potatoes and parsley, stirring to coat.
- Add broth or water; bring to a boil, then reduce heat to simmer, covered, for 30 minutes or until kitchari is cooked completely and can be mashed and mushed together into a creamy porridge-like consistency.
- Serve hot with lemon or lime wedges and additional ghee and parsley or cilantro to garnish, if desired.