Kitcheree

Kitcheree is a dish in which the dal and rice are cooked together in one pot.  It is a dish highly valued in Ayurvedic cooking for its healing and balanced nutritious qualities.  These recipes can be easily made as dal only by substituting the rice with dal.

These recipes in this section are listed as being without oil but work just as well by adding ghee to the pot at the beginning of the recipe.  To do this, add a big dollop of ghee to the pot at the start of the cooking, and heat.  The first spices will then be sautéd in the ghee rather than dry roasted.  I do encourage making these recipes with ghee.

Simple Dal #3

Cumin seeds (2-3)
2/3 cup dal  and 1/3 cup rice (mixed together and rinsed in a strainer)
5-6 cups Water
Turmeric
1 Clove
Salt (1-2)

Add the cumin seeds to the pot and roast the seeds until they brown and release their aroma.
Rinse dal and rice. Add dal and rice mixture. Coat with the cumin seed butter
Add water followed by the Turmeric
Bring to a boil and add the clove
Cook partially covered for 25-30 ins.

Turn off heat and add salt

Dal no oil  (heating)

1/3 cup rice, rinsed and prepped
2/3 cup dal (yellow mug), rinsed and prepped
6 cups water
Cumin seeds (3)
Sesame seeds (2)
Turmeric
Fresh Ginger, grated, or Ginger Powder (2)
2 Cloves, or 1 Black Cardamom Pod
Salt (2)

In the pot, dry roast the cumin seeds until they turn a few shades darker and give off their aroma
As the cumin seeds are going about this process, add the sesame seeds.  Let them turn golden.
Add the rice and dal mixture
Add the water
Add the turmeric and bring to a boil
Add fresh grated ginger, or ginger powder
Add the cloves or cardamom pod and bring the water to a simmer
Let the kitcheree cook for about 25 -30 minutes, partially covered
Turn off the heat and add the salt

Dal no oil (cooling)

1/3 cup rice, rinsed and prepped
2/3 cup dal (yellow mug), rinsed and prepped
6 cups water
Cumin seeds (3)
Fennel seeds, preferably crushed in a mortar and pestle (2)
Shredded Coconut (2) (optional)
Cumin Powder (1.5 – 2) and Coriander Powder (2)
Turmeric
Fresh grated ginger (3)  As an alternative, some crushed black pepper (2) is ok
1 Clove
Salt (1.5)

In the pot dry roast the cumin seeds.  Let them smoke and turn a few shades darker.
While they are doing this, add the fennel seeds.  Let them turn a few shades darker and release their aroma.
Add the coconut, if using, being careful not to let it burn.
Add the rice and lentil mixture
Add the cumin and coriander powders
Add the water
Add the turmeric
Bring to a boil and add the fresh grated ginger or black pepper.
Stir, and then add the clove
Bring the water to a simer and cook for 25 ins, partially covered, or until tender.

Turn off the heat and add salt