Kichadi
Description
The recipe won't take much time. Kichadi or kitchari is an Eastern dish prepared all around the world within the Ayurvedic community. In short, if you're a vegetarian, you'll love this recipe! The proportions of mung beans and basmati rice are calculated according to individual body characteristics. This determines how much rice and mung beans to add to the dish, as well as which spices are suitable for you personally and which are better left out. Serve hot.
Instructions
- 1
Step 1
We will need Indian peas and basmati rice. If you absolutely cannot find them, substitute the peas with regular lentils and the rice with regular rice. So, soak the peas for 2 hours and the rice for 1 hour in cold water.
- 2
Step 2
Preheat a deep heat-resistant dish. Add a couple of tablespoons of ghee. Sprinkle in ground ginger, chili, and curry. Sauté in the oil to release the spices' aroma. Then add chopped onion and sauté with turmeric.
- 3
Step 3
Next on the plan — mung beans and basmati. Add the legumes and rice to a pot with the onion and spices, sauté, stirring with a spatula, for 5–7 minutes over medium heat.
- 4
Step 4
Then, pour water over everything until it covers the contents of the pot by about two fingers' depth. Again, there's no strict rule here, as this dish can be prepared in different ways: as a soup, porridge, or plov. The more water you add, the thinner the consistency will be.
- 5
Step 5
Now add salt, throw in the mustard seeds, and cover the pot with a lid. Simmer over low heat until done. The cooking method is similar to preparing pilaf. After some time, open the lid and check. The water has evaporated, and the mung beans and rice are fully cooked.
- 6
Step 6
Turn off the heat and let the pot sit covered for 10 minutes. Serve the dish with vegetables, fresh herbs, or simply on its own. I'll tell you, it's very healthy! And the taste is simply superb!