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KITCHARI

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Wash mung dal and rice until water is clear. Heat ghee on medium in large saucepan; add the turmeric and salt and stir well. 

Mix in mung dal and 3 cups of water and boil uncovered for 5 mins, turn down to a simmer, cover and cook until dal starts to become tender, about 15 - 20min, stir well.

Sprinkle rice on top of the dal; ensure there is sufficient water for rice to cook.  Cover and cook gently for a further 6 minutes, until rice is tender. Do not stir once the rice is added or it will turn mushy. When rice is cooked, gently fold it into the mung mixture.

At the end, add a teaspoon of ghee to your dish.

Makes two hearty portions.

Posted by Rachel Kocerova

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