1/2 cup split mung dahl
3 cups water
1 teaspoon Ghee
1 teaspoon (Vata, Pitta or Kapha Churna.
dahl (dry) in skillet for 3 to 4 minutes.
dahl, and stir briefly.
about 20 minutes, until dahl is tender -- soft.
with churna of your choice.
Add all seasonings and stir until they give a sudden burst of aroma.
Then pour over dahl, stir once and cover immediately. Let stand covered
for 5 minutes to absorb.
Kitcheri is a very nourishing mix of both rice and mung dahl.
To prepare, just follow the steps above for Mung Dahl, but add an
equal amount of rice when you add the dahl. Other directions remain