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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Khichari is Ayurvedic comfort food and comes with a warming as it’s so yummy you may be wanting more. Its quick and easy to make and the flavors will melt on your tongue. This dish is very versatile you can also try cooking with quinoa instead of rice or using mung instead of split mung or red lentils. Try adding veggies of choice half way through cooking. —Amrita Ma Devi
Ingredients
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1 cup
white basmati rice
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1/2 cup
split mung or mung
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2 teaspoons
ghee
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1 tablespoon
khichari spice mix Or other spices
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1/4 teaspoon
black mustard seeds
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1/2 teaspoon
cumin seeds
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1/2 teaspoon
turmeric powder
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1/2 teaspoon
coriander powder
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1 pinch
hing asafoetida (not for firey constitions instead use desiccated coconut 1 Tbsp
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1 teaspoon
fresh grated ginger
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1/4 teaspoon
cinnamon powder
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1 teaspoon
Himalayan salt
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6 cups
water
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1 cup
fresh Cilantro to garnish
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1 tablespoon
lemon pickle and fresh mint leaves and yogurt or keffir optional per person as a topping.
Directions
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Wash and sort the split yellow mung and put on a boil 3 cups of water in a heavy bottomed pan.
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After 15 mins you will see the creamy inside of the mung open up, scoop off any white form which has formed at the top of the split mung.
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Next add the rice with 2 cups of water, salt and the blended desiccated coconut with powdered spices and cinnamon, coriander powder, fennel & turmeric, also add the fresh ginger. Combine all the spices into the dhal.
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In a small frying pan melt the ghee and add the mustard seed on a medium heat wait till they pop and add the cumin, coriander, and ginger for 30 sec on a low flame.
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After this, add the ghee with the curry powder to combine with the mung and rice.
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Now pour over the mung dal mixture, let them cook on a medium high flame for 5mins.
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Add a little liquid throughout to get to the consistency you prefer. Serve with a sprinkle of cilantro and yogurt.
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