Stovetop: Masoor Split Dal and Ajwain Kitchari

September 23, 2026

A QUICK, SIMPLE MEAL THAT’S EASY ON THE TUMMY. 

Kitchari, in Hindi, literally means “mixture” or “blend.” The simple combination of lentils, rice, and a few spices creates this comforting Indian dish. In Ayurveda, kitchari is also traditionally used as part of a cleanse, typically made with moong dal and rice. Think of it as our version of chicken noodle soup. We make it whenever someone isn’t feeling well because it’s very easy on the stomach. But don’t let that stop you from trying it. I actually make it all the time for my family and while maybe it would not sit on my gourmet table, it’s a weekly staple in our house especially when I’m traveling and need to have something the family can grab, heat, and eat quickly. I was grateful for kitchari this past week. We just returned from an eating fest in Italy, and we needed to lighten things up. Kitchari did the trick.

While for the purposes of a cleanse, moong dal is our go-to for kitchari, there are so many other varieties of dals out there and combined with various spices, there are hundreds, if not thousands of variations on kitchari. The recipe I’m sharing here is one of the simplest that was made for me on repeat whenever I would visit India as a little girl. Why on repeat? Well, because I was always getting myself and my tummy into trouble by sneaking in plates of street snacks like gol gappa and spicy daikon that had a questionable effect on my Americanized stomach. My grandmothers (both sides) and parents would scream and yell for me to not eat food outside the house, but I just could not help myself. And, I always had a line up of naughty cousins who would help procure whatever I wanted. Enter a week of ‘kitchari only’ to help me properly recover enough to join my parents on their hectic travel schedule. I am not going to lie — I always preferred to simply stay at my grandparents’ homes rather than jump into cars and trains to go sightseeing whenever in India. One year I was even hospitalized for appendicitis a day ahead of a trip to South India, but there’s no way my dad could accuse me of causing that one, though the time I was able to spend with my Nani on that trip is priceless — it’s also the year they discovered a washing machine and the stories from that adventure are endless — I’ll share them soon! 

I’ve been using ajwain for belly aches ever since for myself and my girls. Also called bishop’s weed, thymol seeds, and ajowan caraway, this tiny but powerful ‘seed’ contains thymol, an essential oil that boosts gastric juice production and relaxes gut muscles. To be clear, it looks like a seed half the size of cumin, but is in fact a tiny seed-like fruit. If you’re not sure it will do anything then take a pinch, sprinkle it onto your tongue, and chew. Your mouth will warm up and your tongue will get all tingly from the thymol. And, your belly ache will truly go away! Feeling gassy? Take a pinch of ajwain and see what happens! When we were shooting my cooking show one of the camera crew had a stomach ache and I gave him some from my pantry. His reaction to the sudden sensation in his mouth was hilarious, but he actually felt better! These days, I’ve been making this version of kitchari for my elderly mother-in-law who has to keep her eating light. I normally love my Punjabi dishes filled with ginger, garlic, and garam masala, but for this recipe I did none of that and it not only works — it’s the way I recommend making and eating this version. I am sure it will become a staple in your home, too! 

xoxo Anupy

Stovetop: Masoor Split Dal and Ajwain Kitchari 

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Makes: 4 servings

Ingredients

• ¾ cup split masoor dal (split orange lentils)
  
• ¼ cup basmati rice
  
• 4 cups water
  
• 1 tablespoon ghee or oil
  
• ½ teaspoon turmeric powder
  
• 1 teaspoon cumin seeds
  
• 1 teaspoon ajwain (carom seeds)
  
• ½ small yellow or red onion, minced
  
• 1 teaspoon salt
  

Instructions

1. Combine the dal and the rice in a roomy pot and rinse well. Add the water and bring the mixture to a boil over medium-high heat. Turn the heat down and simmer partially covered for 20 minutes until the mixture becomes the consistency of porridge. Because lentils ‘expand’ so much during cooking, it’s important to use a roomy pot. 
   
2. Turn the heat off, cover the pot completely, and leave it on the same burner until you are done with the next step.
3. Make the tarka or spice infusion in a small, separate pan. Place it over medium-high heat and once warm, add the ghee. Once it melts, add the turmeric, the cumin, and the ajwain. Cook about 40 seconds to 1 minute until the seeds turn reddish brown. Add the onion and stir occasionally to make sure it does not stick to the bottom of the pan, cooking until it starts to brown – about 3 minutes. 
4. Bring the lentil-rice mixture to a boil and carefully add the tarka. Use a little water or some water from the lentils to deglaze the small pan. Add the salt and bring everything to a boil until it all pulls together, about 1-2 minutes. Serve immediately as is or with some plain, unsweetened yogurt on the side.

Notes

If you want to take this up a few flavor notches, just add in ½ to 1 teaspoon of red chile powder and 1 minced Thai chili. 

More like this recipe

If you like this recipe, try it with moong dal.

Watch me make it

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