Several years ago, a friend had just returned from a yoga retreat in Nepal where they ate nothing but a mush of rice and beans called kitchari. She cooked me up a pot full and I've been hooked ever since.

You will need:
-1 part Basmati Rice
-1 part Split Mung Dal
- ghee
- heavy sauce pan (medium size)

When I say one "part" of rice, this depends on how many people are eating. If I'm alone eating kitchari, I'll have about two cups of rice and two cups mung dal. Normally this would feed two or more people...

Rinse the rice and dal together at least three times. Here's my secret to perfect rice every time: Fill the water to your first index finger knuckle above the rice (about half an inch)- this will give you the perfect amount of water no matter how much rice you are cooking. After a few experiments you'll get it right and never have to measure again!

Place the rinsed kitchari (rice and dal) with a lid on the stove on high. Let the concoction come to a boil then turn down to low.

The kitchari takes about 20 minutes to cook. When done, fluff with a fork and let sit for a few more minutes. Add a generous amount of ghee and a little salt. Enjoy with veggies or by itself.

My recipe here is ultra easy. For a more ayurvedic perspective of how to make the perfect blend for your constitution check here.

And for an article and another recipe for cleansing kitchari

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