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.
1
Soak the mung beans for 2 hours.
- Mung peas: 0.5 glass
2
Heat oil in a pan, add cumin.
- 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.
- Onion: 0.5 head
- Ginger: 100 g
4
Add cardamom, whole garlic, and turmeric. Keep on the heat for 1 minute, stirring.
- Black cardamom seeds: 1 piece
- Garlic: 1 clove
- Turmeric: 0.3 teaspoon
5
Add the grains and keep on the fire for 2 minutes.
- Mung peas: 0.5 glass
- Wild rice: 0.3 glass
6
Pour water over the kichari, add salt, and bring to a boil.
- Water: 2.5 glasss
7
Reduce the heat, pour in water, cover with a lid, and cook for 30 minutes, stirring occasionally.