Khichari is a complete protein-carbohydrate meal that is nutritious and easily digested. Khichari (Kitch–er-ee) is simply rice and lentils cooked so thoroughly together that they make a creamy stew. This makes a good soup for an evening supper, a light meal while fasting, a nourishing food of digestion if weak or if recovering from an illness. If doubling the recipe do not increase salt, ghee or spices.
½ cup split moong dhal
½ cup basmati rice
6 cups water
1 tbsp ghee/sunflower oil
½ tsp cumin seeds
½ tsp mustard seeds
1tsp ginger (grated)
1 clove of garlic (finely chopped)
½ tsp turmeric powder
½ tsp coriander powder
½ tsp cumin powder
½ - 1 tsp salt
1 handful of fresh coriander leaves (chopped)
1 onion (chopped)
1 tomato (diced)
Vata, Pitta, or Kapha spice mixes can be used as an alternative – 1 ½ tsp.
Wash rice and dhal until water becomes clear, you can soak them for 2hrs prior to cooking.
To this add 6 cups of water and add ½ tsp of turmeric (research has shown that turmeric has anti-cancer actions when prepared this way).
Bring to boil and cook for 25-30 minutes, stirring occasionally to prevent sticking. Skim off any white froth that comes to the surface.
Once the moong and rice is cooking, in another medium sized pot heat oil, when hot add mustard seeds. When mustard seeds begin to pop add cumin seeds, shortly after add onions and cook until transparent then add ginger and garlic and allow to fry for a moment before adding powdered spices and tomato.
After roughly 4 minutes add this to moong and rice pot, continue to cook until rice and moong are well cooked.
You may need to add a little more hot water to prevent it from sticking t the bottom before properly cooked. Make sure you stir regularly.
Add a good amount of fresh coriander just before serving.
- (Pepper can also be added).
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