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Prepare the kitchari by rinsing in a colander. Then, in a heavy-bottomed stockpot, melt the ghee. Add the washed kitchari and sauté for a couple minutes. Then, add the water, along with the kitchari spice mix. Bring to a boil, then reduce heat to low, and simmer partly covered for approximately 20 minutes or until it reaches the consistency of a stew. Add more water if needed. Stir occasionally. Pour in bowls and serve hot. Garnish with ghee and cilantro leaves.
I prepare this by using a hand grinder, and grinding the mixture over a pan of heated ghee. Then add some mustard seeds, and at the end a sprinkle of "Best Hing Ever". Then stir it into my cooked rice-dahl combo, with a bit of salt. Yummy!
A Good Mix for Kichadi
I put this mix in a small spice grinder, and grind it over melted ghee in the fry pan, cook for a few minutes, and then added to the cooked Kichadi.
Works good in hand grinder
I put it into a little hand spice grinder & add to ghee in a pan, fry it for a bit, then add some hing, and finally mix it into the cooked rice & dahl.
I use it every day in my kitchari and I never tire of it. Delicious!
I have received three orders now from Pure Indian Foods and the overall common thread with them all is quality. I have recommended this great resource to several people without hesitation. Thank you for helping keep quality alive in this world!
Another great spice mix. Very fragrant!