Kichari with chickpeas and cucumber
6 servings
25 minutes
Kichari is an ancient dish of Indian cuisine symbolizing balance and cleansing. This version combines chickpeas, quinoa or bulgur with aromatic spices, creating a harmony of flavors and textures. A delicate creamy base enriched with ghee and curry adds depth to the dish, while the freshness of cucumber and cilantro brings lightness. Lemon juice completes the composition, highlighting the spicy notes. Kichari is traditionally consumed for detoxification and body restoration, but its rich flavor makes it a wonderful everyday meal. Enjoy this warm and cozy dish!
1
Soak or sprout the chickpeas and boil them to the desired level of doneness.
- Chickpeas: 1 glass
2
Instead of mash, you can use quinoa, bulgur, or couscous. Boil the grain until cooked.
- Mung beans: 1 glass
3
Grate the cucumber on a grater for Korean carrots.
- Cucumbers: 2 pieces
4
Chop the cilantro.
- Cilantro (coriander leaves): 1 bunch
5
Melt the butter in a thick-bottomed pan. Add spices and sauté the cooked chickpeas with them. Mix in the cooked porridge. Add salt. Cook everything together for 3-5 minutes. Turn off the heat.
- Chickpeas: 1 glass
- Curry powder: 0.7 teaspoon
- Turmeric: 0.5 teaspoon
- Ginger: to taste
- Ground cardamom: pinch
- Ground allspice: pinch
- Salt: to taste
- Clarified butter (ghee): 1 tablespoon
6
Let it sit under the lid for 3 minutes.
7
Add grated cucumber and cilantro leaves.
- Cucumbers: 2 pieces
- Cilantro (coriander leaves): 1 bunch
8
Serve on the table, drizzled with lemon juice.
- Lemon juice: to taste
