Mung Dal Buckwheat Kitchari
This simple, nourishing recipe is a different take on an old classic. We made it in our pressure cooker, however you can easily make it on a stove top. Despite the name, buckwheat is not related to wheat. It’s a gluten-free starchy seed that is used like a grain. According to Ayurveda, buckwheat can be enjoyed by each dosha, however, its light, nourishing qualities make it especially good for kapha dosha. This recipe serves 2 people. Be sure to add any additions desired, and remember – kitchari is supposed to be porridge-like in consistency, however you can add less water if you would like it to be thicker.
Ingredients
  • 1/2cup (70g) buckwheat groats
  • 1/2 cup (100g) yellow split mung dal
  • 3-1/3cups (800ml) filtered watermore or less, to taste
  • 1tsp kitchari spice mixor to taste
  • Gheeor Cultured Ghee
  • salt
  • lime juice
  • additional ghee and/or vegetables, etc.
Instructions
  1. Put buckwheat and mung dal in a pressure cooker. Add water, kitchari spice mix, ghee and salt as desired.
  2. Secure the lid on the pressure cooker. If possible, let this soak for at least 30 minutes. When ready, set the pressure to cook for 20 minutes with a natural release.
  3. Open the lid and give the kitchari a good stir. Taste and adjust seasonings, adding lime juice to taste. Transfer to two serving bowls. Enjoy while hot!