Kichari is a combination of rice and legumes mixed together and cooked for an extended period of time so that it ends up as a creamy stew. As a result of the extended cooking time Kichari is ideal for people that are recovering from illness or have low digestive ability.
Cooking time: 3 hours
Kichari is a versatile meal that can be eaten as an evening meal, or a light meal while fasting. It is best to eat Kichari on its own.
½ cup of spilt moong dhal (yellow)
¼ cup of brown rice OR long grain white rice (Basmati)
8 cups of water
1 tablespoon of ghee
1 teaspoon of cumin seeds
½ teaspoon Ajwain seeds
1 teaspoon of grated ginger
1 clove of finely chopped garlic
½ to 1 teaspoon of turmeric powder
1 teaspoon of cumin powder
½ teaspoons of salt
1 onion (chopped)
1 handful of fresh coriander (chopped to garnish)
Lemon juice on top when serving.
Wash rice and dhal until water runs clear (best to soak them for 2 hours prior to cooking).
Then add the 8 cups of water and add the ½ to one teaspoon of turmeric. Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Once the dahl and rice mix is cooking, in a different medium sized pot heat the ghee, when hot add in the cumin seeds.
Add onions and cook until transparent, then add garlic and ginger and fry for a moment before adding the powdered spices. Cook for a short period of time (2-3 minutes) then add the spice mix to the rice/moong mix. Continue to cook until the rice and moong are well cooked.
Keep an eye on the mix and stir regularly to ensure that the mix doesn’t stick. You may need to add more water to the mix.
Add the fresh coriander and lemon juice just before serving and if needed some black salt.