Sol Organics Kitchari Recipe


1 tbsp Organic Sol Ghee
1 tbsp Tumeric
1 tbsp of Asafoetida (Hing)
6 Curry Leaves
1 tbsp Fresh Grated Ginger (optional)
1 tbsp Ground Cumin
1/4 tbsp Ajwain Seeds
1/2 tbsp Himalayan Salt
1/2 cup of Basmatic Rice
1/2 cup Sol Organics Moong Dahl

Kitchari is considered the perfect staple meal in Ayurveda. This one-pot version is incredibly quick and easy to prepare…and you can eat it everyday if you like!

Rinse the rice and dhal in the saucepan 3-4 times until the water runs clear. Add 4-5 cups of water from a recently boiled kettle. Add Organic Sol Ghee, Asafoetida, Turmeric, Curry Leaves and Himalayan Salt, bring to the boil and turn down to low heat for about 15 minutes. Lift the lid to check the water levels (add more if it is looking a bit dry) and add the Cumin and Ajwain Seeds. Simmer again over low heat for another 15 mins or until the Moong Daal has broken down and you have a thick, porridgy, smooth mixture.

You can serve with a squeeze of lemon juice and a small pinch of salt. I also like mine sometimes with a dollop of natural yoghurt on top and some fresh coriander.

OPTIONAL: You can add vegetables to it if you like, though traditionally kitcharee does not  include veggies. I like to add chopped zuchinni, sweet potato or pumpkin and or cauliflower.

Serves 2-3 | Gluten Free


Perfect Sol Ghee Rice

1 cup of Basmati Rice
2 cups of Water
1 tbsp of Organic Sol Ghee  

Basmati rice is easy to digest, full of nutrients and balances all three Dosha’s. I like to use organic basmati rice where possible, organic always tastes better!

Wash the rice three times, add boiling water and a tablespoon of Organic Sol Ghee, stir through. Simmer on low temp with a lid on for 15-20 minutes. You can even add another spoonful at the end for a more buttery taste. You will never taste a better rice dish!

Serves 2-3 | Gluten Free

Nicole Ferreira