Updated 12/2018:
Vegetables and spices chosen for this prep can vary. The use of spices can vary according to season, state of health and taste. Cooking methods also vary from time to time. Here's one way:
(serves 3-4)
INGREDIENTS:
1/2 c basmati rice
1/4 c whole mung beans, sorted and washed
1 cups chopped vegies- carrot, cauliflower, bhok choy...steamed and chopped taro are some favorites
2-3 T ghee
1/2 t ginger root
1/2 t mustard seeds (opt)
1/2 t cumin seeds
1/2 t ground roasted cumin
1/ t ground roasted coriander
a pinch of hing
1/2 t turmeric
fresh coriander leaves, chopped
water
About 1 1/4 t salt
PREPARATION:
1. Begin boiling the mung in water with the veggies. The rice can be boiled in another pot of water 15 minutes and then drained. Or stir it into the mung and vegies when the mung is softening and veggies cooked. Cook another 20 minutes until rice is done
2. Heat the ghee until hot. Add the mustard seeds.When they finish popping, add the cumin seeds and ginger and remaining spices. Stir a few seconds in the hot ghee to bring out the flavor, then pour into the finished kichari. Add more water until desired consistency.
3.Garnish with fresh coriander before offering with a slice of lemon and perhaps a buttery chapati or two.
VARIATIONS: Use 1/2 t fennel seeds instead of ground coriander
Vegetables and spices chosen for this prep can vary. The use of spices can vary according to season, state of health and taste. Cooking methods also vary from time to time. Here's one way:
(serves 3-4)
INGREDIENTS:
1/2 c basmati rice
1/4 c whole mung beans, sorted and washed
1 cups chopped vegies- carrot, cauliflower, bhok choy...steamed and chopped taro are some favorites
2-3 T ghee
1/2 t ginger root
1/2 t mustard seeds (opt)
1/2 t cumin seeds
1/2 t ground roasted cumin
1/ t ground roasted coriander
a pinch of hing
1/2 t turmeric
fresh coriander leaves, chopped
water
About 1 1/4 t salt
PREPARATION:
1. Begin boiling the mung in water with the veggies. The rice can be boiled in another pot of water 15 minutes and then drained. Or stir it into the mung and vegies when the mung is softening and veggies cooked. Cook another 20 minutes until rice is done
2. Heat the ghee until hot. Add the mustard seeds.When they finish popping, add the cumin seeds and ginger and remaining spices. Stir a few seconds in the hot ghee to bring out the flavor, then pour into the finished kichari. Add more water until desired consistency.
3.Garnish with fresh coriander before offering with a slice of lemon and perhaps a buttery chapati or two.
VARIATIONS: Use 1/2 t fennel seeds instead of ground coriander