Dr. Oz's Kitcheri


by Melissa Jones


Posted on January 15, 2014 at 8:12 AM

Dr. Oz’s Kitcheri


1 cup Basmati rice

2 cups Mung Dahl (split yellow lentils)

7 cups (approximately) water

Pinch of salt

1 tsp freshly cut ginger root

2 tbsp ghee

2 tsp mustard seeds

2 tsp cumin seeds

2 tsp fennel seeds

2 tsp cumin powder

2 tsp turmeric powder

2 tsp coriander powder

1 pinch Asafoetida (Hing)

1 cup chopped vegetables (zucchini, asparagus, squash)



Wash the lentils and rice separately in at least 2 changes of water. Place aside.

In a medium-sized pot, sauté all the seeds in the ghee until they pop on medium/

high heat. Then reduce the heat and add the other powdered spices and ginger

for a few seconds. Add the mung dal and salt. Sauté for 1 or 2 minutes. Add

boiling water. Bring the entire mixture to boil and then simmer for 30 to 40

minutes or until the dahl is about 2/3 cooked.

Now cut the vegetables into small pieces. Add the rice and vegetables to the

lentils. Stir, adding extra water if required. Bring back to a boil, then simmer for

20 minutes or until rice is fully cooked. Cook until there is minimal water

remaining, leaving the lid on the pot.

Note: An alternative to cooking on a stove top is to add all of the ingredients to a

crock-pot and allow to slowly simmer over 6 hours. Sauté the spices in ghee

separately and add them to the entire mixture in the crockpot.


Recipe courtesy of Wellspring Health