Kichari

Ingredients:

• Basmati rice – 1 cup

• Split peas or whole mung beans, sorted – 1/2 cup

• Butter – 1 tbsp

• Chopped carrot – 1 

• Chopped celery stick – 1 

• Small cauliflower, chopped – 1/4

• Plum tomatoes, chopped – 2 

• Bell pepper, chopped – 1/4 

• Turmeric powder – 1/2 tsp

• Ghee – 6 tbsp

• Ginger root – 1-2 tbsp

• Cumin seeds – 1 tsp

• Mustard seeds – 2 tsp 

• Green fresh chili, seeded and chopped – 1 

• Ground coriander – 1 tsp

• Hing – 1/4 tsp

• Black pepper – 1/2 tsp

• Water

• Salt

 

Preparation:

1. Saute in butter the chopped vegetables. These can vary in combinations.

2. Rinse the rice and mung dahl and add to the sauteed vegies.

3. Cover all with a couple inches of water, cover and bring to a boil. Foam usually collects on the surface which may be skimmed off

4. Simmer on low until the water is mostly absorbed (not too thick nor thin), the mung dahl is soft and starting to break apart when stirred, and the vegies are tender. This will take about 40-45 minutes.

5. Add ground roasted cumin.

6. Chaunce in the ghee the ginger and cumin seeds (and chilies if desired). Both should turn a deep brown and ginger is crispy.

7. Next add hing and then black pepper.

8. Pour finished chaunce into the kichari.

 

By Bhaktin Priya