- ½ cup moong dal split mung beans
- ½ cup Basmati rice
- 4 cups water
- 1 tablespoon butter or ghee avocado oil for vegan-friendly
- 1 teaspoon cumin seeds
- ½ teaspoon minced fresh ginger or a pinch of ginger powder
- ¼ teaspoon ground turmeric
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup chopped fresh cilantro
- slices of lime or lemon
- Split mung beans, also known as moong dal, may be hard to find in regular grocery stores; consider buying organic moong dal online. To store, let the kitchari cool completely before refrigerating it in an airtight container for 2 to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months and thaw before reheating. Reheat on the stovetop, stirring in about ¼ cup of water for each cup of kitchari to maintain its creamy texture.
