Mung Dal Kitcheree


Visit the Indian Food Glossary for information on the ingredients in this recipe
split mung and basmati rice

A kitcheree is a traditional dish originating in North India that consists of legumes and rice and often vegetables. For those who enjoy Indian creations, this is a one-pot meal that won't take you long at all to prepare. Split mung beans are an especially easy legume to digest, making this a nourishing and restorative meal. I've always enjoyed the distinctive sweet and earthy aroma and flavor that these little gems impart to a dish. Here they are all nestled in with rice after simmered together with some spices and coconut milk.

To fill out the meal, serve with a vegetable side and some Indian savory flatbreads. I served it with butter paneer masala and a spicy potato and green bean salad.

mung dal kitcheree

Mung Dal KitchereeMung Dal Kitcheree
Recipe by
Cuisine: Indian
Published on May 24, 2013

Simple, nourishing and delicious one-pot meal of sweet split mung beans and buttery rice with coconut milk and gentle Indian seasonings

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Ingredients:
  • 1 cup split mung beans (mung dal)
  • 1 cup basmati rice
  • 1/4 cup ghee, unsalted butter or sesame oil
  • 4 to 5 whole cloves
  • 1 teaspoon turmeric
  • 1/4 teaspoon asafetida
  • 1 cup coconut milk
  • 3 cups hot water
  • 1 1/2 teaspoons sea salt, or to taste
  • juice from 1 lemon (3 tablespoons)
  • fresh cracked black pepper
Instructions:
  • Rinse the mung dal and rice under cold running water in a strainer.

  • Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the dal, rice and cloves to the pan and gently for 2 to 3 minutes. Now add the turmeric and asafetida and stir in the coconut milk and water.

  • Bring to a boil, reduce the heat to medium and simmer uncovered for 5 minutes, then reduce the heat to medium-low and cover. Simmer for 15 minutes or until the liquid is absorbed and the lentils are tender. Quickly stir in the lemon juice, salt and pepper and let sit for 5 minutes, covered.

  • Fluff with a fork, discard the cloves, and serve hot.

Makes 4 to 6 servings
mung bean yellow rice

Other mung bean dishes you are sure to enjoy from my vegetarian kitchen:
Mung Bean Paneer
Mung Tamarind Dal
Indian Sour Mung Bean Soup
Indian Style Spicy Mung Beans (Moong Dal)

On the top of the reading stack: John Wyndham

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5 comments:

Megha Bansal said...

Hey Lisa - Khichdi did not originate in Southern India, it was actually originally from Bengal. Wikipedia says Bangladesh, but Bangladesh was a part of India before British rule.
http://en.wikipedia.org/wiki/Khichdi

There are variations of it found through out India and each is as delicious as the other. The side dishes also vary through out the country though raita and some form of spice - pickle or chutney is common.

Great post!

Lisa said...

Thanks for your comment Megha. I admit I sometimes get confused when it comes to the origins of many Indian dishes.

Charul @ Tadka Masala said...

Wow!! This is my comfort food.. your looks yumm!

Johanna GGG said...

I made a version of kitcheree recently and loved it - it is great comfort food and was a good one bowl meal - but I used lentils because I didn't have any mung beans - interested to try them

Jacqueline Meldrum said...

You always come up with new ideas I haven't tried before.