Raj Karam’s Kitchari

1lb Mung Beans (Split or Whole) soaked overnight and drained

1 cup Quinoa (cooked whole-grain rice can be substituted) soaked overnight and drained
2 tbsp Ghee or ¼ - ½ cup of cooking oil (sunflower is really nice) – may combine some oil and Ghee
10-12 cups of water
3-4 small tomatoes on the vine, diced
1 cup chopped onion or leek
½ cup chopped celery
½ cup chopped carrots
2 tbsp coriander
2 tbsp turmeric
1 tbsp (Kashmiri) chili powder (use ½ tbsp for less spicy)
1 (heaping) tbsp cumin seed
1 (heaping) tbsp mustard seed
1 tbsp fennel seed
1 tbsp fenugreek seed
Pinch of Asafoetida (or Hing)
¼ cup chopped curry leaf
¼ cup fresh peeled and grated ginger
6-8 cloves of pressed or minced garlic
4 dried large red chilis (Kashmiri chilis preferably)
3-4 tbsp salt (or as you like)
A variety of fresh seasonable vegetables (you can use quite a bit)
I like to use a combination of kale, parsnip, butternut squash, broccoli slaw, brussel sprouts (or just
the leaves), mixed greens, cauliflower, and zucchini. Sweet potato or potato are good too, but will
get kind of mushy unless you cook them separately and add them at the end.

1. In a covered pot (3qt or more) boil mung beans in 6 cups of water for about 30 minutes. If
using a pressure cooker, about 15 minutes from boiling.
2. In a separate pot (5qt or more) add Ghee and/or oil and turn on med-high heat
3. Add cumin seed, mustard seed, fennel seed, fenugreek seed, hing, and dried chilis. Cover until
mustard seeds begin to pop.
4. Add garlic, ginger and curry leaf and let simmer for about 30 seconds, then add onion, celery
and carrots. Mix well and cover.
5. When onions are somewhat translucent, add tomatoes and mix well. Cover for about 1-2
minutes. Add coriander, turmeric and chili powder. Mix well and cover for another minute.
Add 4-6 cups of water (depending on amount of veggies you will be adding)
6. Bring mixture to a boil and lower heat. Add salt and any root vegetables. Cook for 10-15
minutes. Add mung beans (do not drain them). Add Kale and brussel sprouts (if using) Cover
and cook for another 5-10 minutes.
7. In a large skillet place the drained quinoa and put over high heat for about 3-5 minutes stirring
often until toasted.
8. Add quinoa and remaining veggies to the dhal and let simmer over a low flame for another 15-
30 minutes. Remove from heat and let cool