My Vedic Kitchen
by Laxmi Mason
Kichari is a complete meal in one dish — a hearty stew of lentils, rice and vegetables. It's nourishing, easy to digest, and is balancing for all doshas.
- ½ cup rice
- ½ cup mung dhal
- ½ cup masoor dhal
- 3 tablespoons organic ghee
- ½ teaspoon cumin seeds
- 1 teaspoon (or more to taste) fresh ginger, finely chopped
- 1 tomato, finely chopped
- 1½ teaspoons turmeric powder
- 1 tablespoon coriander powder
- 2 pinches asafoetida/hing
- Salt to taste
- 1-2 cups chopped vegetables (chard, carrot, zucchini, spinach, cauliflower, etc.)
- 3 to 4 cups water, depending on desired consistency
- Cilantro for garnish
- Wash rice and dhal.
- In a large soup pot, heat organic ghee on a medium heat.
- Add cumin seeds and cook until they pop.
- Add ginger and cook until lightly browned.
- Add tomato and remaining spices and cook for 2 to 3 minutes, stirring occasionally.
- Add rice and dhal, stir thoroughly and cover for 3 minutes.
- Stir again, add vegetables and water, and cover. Stir every few minutes and cook until the rice and dhal are tender, approximately 20-30 minutes.
- Garnish with cilantro and enjoy!
Recipe © Laxmi Mason 2010
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