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A wonderful easy strength building vegetarian main dish.

I make this as my vegetarian “chicken soup” when I want  a warming boost.

You can make variations by adding veggies, etc.

Mung Dal Kitchari by Vasant Lad in Ayuveda Cooking

1 cup basmati rice

1/2 cup yellow split mung dal

3 T Ghee

1 tsp black mustard seeds

1 tsp cumin seeds

2 pinches hing (asaf0etida)

1/2 tsp turmeric

1/2 tsp salt

4 cups water

Wash rice and mung dal well.  If you have time, let the dal

soak for a few hours before cooking as it helps with

digestibility.

In a saucepan over medium heat, heat the ghee and

add the mustard seeds, cumin seeds and hing.  Stir

a moment until seeds pop.

Add rice, mung dal, turmeric and salt and stir untioo well

blended with the spices.

Add the water and bring to a boil.  Boil for 5 minutes\

uncovered, stirring occasionally.

Turn down heat to low and cover, leaving the lid slightly

ajar.  Cook until tender, about 20-25 minutes.

*This can be eaten by all doshas but is especially good for vata.

** I like to add a bit more water when I add veggies

Author | Monique Dehne
I am inspired by the products, I love the people, I am passionate about my work. Healthy Hut is a dream come true!