Mung Dal Kitchari (vata) 1 cup of rice 1/2 cup yellow split mung dal 3 tbsp of ghee 1 tsp of black mustard seeds 1 tsp of cumin seeds 2 pinches of hing 1/2 tsp of turmeric 1/2 tsp of salt 4 cups of water
Wash the mung dal and the rice well.
In a saucepan over medium heat , heat the ghee and add the mustard seeds, cumin seeds and hing. Stir until the seeds pop.
Add the rice, mung dal, turmeric and salt and stir until well blended with the spices.
Add the water and bring to a boil. Boil for 5 minutes uncovered, stirring occasionally.
Turn down the heat to low and cover, leaving the lid slightly ajar.
Cook until tender, about 20 minutes.
This recipe is tridoshic but particularly good for vata.