Kichari

3 servings

40 minutes

A traditional Indian very spicy porridge made from mung beans and rice, one of the most important Ayurvedic dishes. It is spiced with cardamom, cumin, turmeric, garlic and ginger. This version of kichari does not contain vegetables, but sometimes zucchini, carrots and pumpkin are added.

Energy value per serving

• Calories: 278.5
• Proteins: 9.7g
• Fats: 14.5g
• Carbohydrates: 27.8g

Ingredients

• Olive oil: 2 tbsp
• Cumin seeds (jeera): 0.5 tsp
• Onion: 0.5 head
• Ginger: 100 g
• Black cardamom seeds: 1 pc
• Garlic: 1 clove
• Turmeric: 0.3 tsp
• Mung peas: 0.5 glass
• Wild rice: 0.3 glass
• Water: 2.5 glass

Cooking steps

1. Soak the mung beans for 2 hours.

   Required ingredients:

   • Mung peas: 0.5 glass

2. Heat oil in a pan, add cumin.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Cumin seeds (jeera): 0.5 teaspoon

3. When the smell of cumin starts to be felt, add the peeled and chopped onion and ginger and sauté until the onion is translucent.

   Required ingredients:

   • Onion: 0.5 head
   • Ginger: 100 g

4. Add cardamom, whole garlic, and turmeric. Keep on the heat for 1 minute, stirring.

   Required ingredients:

   • Black cardamom seeds: 1 piece
   • Garlic: 1 clove
   • Turmeric: 0.3 teaspoon

5. Add the grains and keep on the fire for 2 minutes.

   Required ingredients:

   • Mung peas: 0.5 glass
   • Wild rice: 0.3 glass

6. Pour water over the kichari, add salt, and bring to a boil.

   Required ingredients:

   • Water: 2.5 glasss

7. Reduce the heat, pour in water, cover with a lid, and cook for 30 minutes, stirring occasionally.