Go Back
Print Recipe
4 from 1 vote

Kitchari with Yellow Split Peas

Rice and Yellow Split peas cooked together and braised with tempered spices and loads of butter. Simple, delicious and comforting dish
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Indian
Keyword: ayurvedic dish, riceanddal
Calories: 1412kcal


  • Pressure Cooker


  • 1/2 cup yellow split peas
  • 4 cups water you may need a little more
  • 1/2 tspn turmeric
  • 1&1/2 tspn salt
  • 3/4 cup Basmati Rice


  • 70 grams butter
  • 1 large onion finely chopped
  • 1 tspn cumin seeds
  • 1/2 tspn mustard seeds
  • 1 sprig curry leaf
  • 4 dry chillies broken in half


  • Rinse dal, place it in the pressure cooker with 2 cups water, salt and turmeric and cook for one hour. If you are cooking it on the stovetop cook it on low-medium heat until dal is soft
  • Once dal is cooked wash the Basmati rice and add it to the dal. Add another 2 cups of water and cook until the rice is cooked.
  • Heat the butter on the stovetop on medium heat with a drop of oil, to prevent burning. Add the mustard seeds and cumin and fry until it bursts.
  • Reduce heat to a low setting. Add the onion, curry leaf and dry chillies and fry until the onion is golden brown
  • Mix it into the rice/dal mixture. Serve hot
    Basmati rice cooked with yellow split peas and tempered spices


  1. You may need more or less water, as I mentioned previously altitude does affect the amount of water needed to cook certain dishes
  2. Butter ghee can be used instead of butter, you may have to reduce the amount
  3. Kitchari is best served hot when it's freshly cooked. If you are serving it later you can add a little bit of warm water before heating it up as it is meant to be a moist dish
  4. The quantity can be doubled if you are cooking for a family. This was meant just for my hubby and I but it was enough to serve us for 2 meals