Kichari (rice-mung stew)
Kichari, rice-mung stew (or porridge), is wonderfully light on digestion yet tasty and satisfying. It is often given to people who are ill or recovering from illness, like an Ayurvedic 'chicken-soup'.
Ingredients
- 75 g yellow split mung dal (ideally soaked for few hours)
- 150 g white basmati rice
- 1 ½ tbsp ghee (or coconut oil)
- ¼ tsp black mustard seeds (optional)
- ½ tsp cumin seeds
- ½ tsp fennel seeds (or powder)
- ½ cm fresh ginger chopped
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 pinch hing (optional)
- 1 litre boiled water
- ¾ tsp rock salt
Instructions
- Wash mung dal and rice till water runs clear, set aside.
- Warm ghee/coconut oil on a medium heat.
- Add mustard, cumin and fennel seeds and cook until they pop (few minutes). If using fennel powder instead, add that in the next step.
- Add fresh ginger and the powders (turmeric, coriander and hing). Stir briefly.
- Add the rice and mung, stir constantly.
- Add freshly boiled water, turn up heat and cover.
- When the water comes to a boil, stir in the salt, reduce heat, cover, and simmer for about 40 minutes or until there is very little water left and it has a vegetable stew consistency. Stir occasionally.