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Veda Lab Kitchari (1–2 serves)
Ingredients:
¼ cup split yellow mung dal (or whole mung, soaked overnight)
¼ cup white basmati rice
3 cups water (adjust for desired consistency)
½ tsp ghee or coconut oil
½ tsp cumin seeds
½ tsp turmeric powder
¼ tsp ground coriander
A pinch of asafoetida (hing) – optional, aids digestion
½ tsp salt (or to taste)
1–1½ cups chopped seasonal vegetables (zucchini, carrot, green beans, broccoli, spinach, etc.)
Method:
Rinse mung dal and rice thoroughly until the water runs clear.
In a small pot, warm the ghee over medium heat. Add cumin and mustard seeds; let them pop.
Stir in turmeric, coriander, and asafoetida. Sauté for 30 seconds until fragrant.
Add the mung dal and rice, stirring gently to coat with the spices.
Pour in 3 cups water and bring to a gentle boil.
Add the vegetables and salt. Reduce heat, cover, and simmer for 20–25 minutes, or until both rice and mung are soft and creamy.
Adjust water as needed — Kitchari can be soupy or thicker depending on your preference.
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